I make home made pizza all the time. The key is the dough/crust for sure. Just like beer....yeast makes it or breaks it. Do you have a standard dough recipe you use? Here's mine:
1.25 cups bread flour
2 tsp bread yeast rehydrated in .5 cups lukewarm water
pinch kosher salt
Mix everything in a stand mixer with dough hook attachment until a ball forms, then mix on medium for 12 minutes or until dough passes windowpane test. For best results, let rise 1 hour then place in refrigerator overnight, remove 1-2 hours prior to using. If you're in a hurry you can use it the same day after it doubles in size, but it wont be nearly as good. Bake on a screaming hot pizza stone with your oven on full blast for that brick oven taste.
Sure do, and i agree, it's all about the crust, if you cant make that correctly, the whole pizza sucks.
my dough recipe:
-2 cups Premium White Flour (from the amish market, it murders bread flour, it must be high gluten or something, but it's amazing, doesn't rip)
-1 cup filtered water (heated 25 secs in micro)
-1 tsp SAF red instant yeast (awesome yeast, beats fleishmans by a long shot)
-1/4 tsp salt
-1 Tbs EVOO
-garlic powder to taste
mix on speed 4 in kitchen aid mixer with dough hook until dough is a soft ball and sticks a little to the bottom. spinkle with evoo, let rise for AT LEAST an hour, 2 hours is better if you have the time. No need to refrigerate, but you can, doesn't make a difference for my dough. Stretch, put it on parchment paper, make the pie, bake on a pizza stone that's been sitting on the bottom rack of the oven at 550F for at least half an hour. cook exactly 9 minutes.
I have to stress the importance of the flour tho. I've used at least a dozen types and brands of flour, only the Amish flour makes excellent crust for me every time