I got a pizza stone to make a crispier pizza. Homemade pizza tastes like garbo on a regular pizza pan, the pan doesn't get hot enough to make the crust crispy. With a pizza stone, you heat up your oven to the highest heat (~500F) with the pizza stone sitting in there for about 40 minutes. The stone absorbs the heat and gets much hotter than a traditional pizza pan. Then, you put in your pizza and it cooks up in roughly 5 minutes.
Here's two of the pizzas I made from scratch tonight. One is cut and other is uncut (intact). To make the bottom of the pizza even better, I put cornmeal on the bottom of the pizza dough, which makes crunchier and have these small grain-type things on the bottom. Actual pizza places do this, so it tastes better. Protip: use whole milk full fat mozzarella cheese in a block. Pre-shredded cheese has anti-caking agents so the cheese doesn't clump together in the bag. However, this means the cheese doesn't melt as good. Cheese in a block that you shred yourself will melt much better. I'm still trying to perfect the dough, but it's a 7/10 right now. Could be thinner.
I like to dip my pizza in ranch sometimes, but every pre-made ranch has either soybean oil or canola oil as the main ingredient, and it tastes way too bitter because of that. I bought a Hidden Valley Ranch dressing packet, which you mix with 1 cup buttermilk and 1 cup mayonnaise, it tastes a million times better than pre-made ranch, probably because the ranch I made actually uses dairy instead of oil. The roof of my mouth is cut up which is exactly the type of crispiness I was going for.