I'm trying to master a good pizza dough recipe - so far I'm doing it using just flour (standard 00, sometimes I add some wholewheat to experiment with some "healthy" doughs), water, yeast (store bought), water and salt. I mix it together and then make it super flat - in the end it is like 3mm or less thick. The problem is the dough isn't cripsy enough - the egdes and also the bottom layer are moist or something and it doesn't have the feel like from a real Italian pizzeria. I have only a standard electric owen that can produce heat up to 250 degrees Celsius (or something like that, it's not brand new so probably it isn't in it's best shape). Any hints? Thanks a lot!