Today, I tried at home Giada De Laurentiis' Roman-style Pizza
. As you could see from the pic below, I stretched the dough onto a baking sheet (with olive oil spread on) put on a baking pan. I baked it in the middle of the oven on 455F for about 15 minutes, until sides were very brown.
Overall, the pizza was very nice - the kids loved it - but I felt that the crust wasn't as it supposed to be. It wasn't crispy as it should be, but was rather soft.
Now, I know that I can't expect best results using the baking sheet method, but I do want to bake the pizza in a large pan, as it's the simplest, quickest method for having a pizza for dinner on a regular basis (I do have a pizza stone, and I used it in other occasions, it's not big enough for such a pizza).
So, considering the pizza-in-a-pan limitation, how can I improve the pizza, making its crust crispier?
Another question regarding timing: For baking the pizza for mid-week dinner, I want to make the dough the night before, let it rise overnight. How should I schedule then the pizza making? That is, when approx. should I take the dough out of the fridge for continuing the preparation?