Crispy thin crust pizza in a home oven

Preheat the oven and stone at the oven's maximum temperature, fan-forced or conventional, for at least one hour; 500F is good, 550F better if the oven goes that high.

Put a pizza stone on the rack in the middle of the oven.

Use a pizza peel, or build the pizza on baking paper and slide it onto the stone with the paper.

Stretch the pizza ball, top with tomato sauce only, and par-bake on the stone about three minutes.

Take it out, add cheese and the other toppings (pre-cook any vegetables or meat that need it), and return to the oven until the cheese melts but does not burn.