I've been messing with this all summer. I bought a pizza peel (the big paddle), and a large rectangular pizza stone on Amazon.com. I went by the ones with a high rating. I have been buying the whole wheat pizza dough from Trader Joe's, and I've had a lot of success with that. But you could make your own. I tried Pillsbury refrigerated dough on the stone once, and it scorched on the bottom and was raw on the top. I had to throw it out. But at a lower temperature, it might have worked.
I started this because I've never had a crispy bottom crust in the oven, ever. Sure, Boboli work, but I wanted real pizza: chewy inside, floury on top, and crunchy on the bottom. Well, turns out you need a stone. And it could not be easier.
You build the pizza on the paddle, and you're supposed to use corn meal. Well, I've used Italian breadcrumb, and that seems to work okay. The purpose of this is just ball-bearings... You know, to move the dough off of the peel easily. The stone gets pre-heated on the propane grill (or in your oven). Mine gets up to just over 400 degrees (medium-high works pretty well). Also, you MUST use room temperature dough. Otherwise, it's like trying to roll a rubber band. Also, it won't puff up while cooking.
I use marinara out of a jar, but I've found it can be watery. You can mix it with tomato paste and heat it, or barbecue sauce. Or, just touch a paper towel corner to the watery parts when it comes out, and the water will wick up into the towel.
I've made all kinds of pizzas this summer, but all a little bit healthy. Turkey sausage, sun-dried tomatoes, mozzarella... Take my advice and use the shrink-wrapped cheese, not the kind in water. Too much water on your pie. And I dunno about you, but I've never sat on Santa's lap and asked for a watery pie.
After some trial and error (and a lot of blackened dough), turns out these babies cook in about four minutes! (Lets see Domino's beat that). But you want to burn it just a LITTLE bit... This is supposed to simulate the coal or wood-burning pizzeria oven, after all!
I also bought a honkin' pizza blade to cut the pizza with, shaped kind of like a saber and a mezza luna combined (they have them at Bed, Bath and Beyond). Your little wheel just isn't ready for this kind of crunch.
