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I'd also say you can mitigate some of the temperature differential by making sure you have a pre-heated surface in the oven. An upturned (perforated or not) baking sheet in an as-hot-as-it-can-go oven for an hour or so makes a decently hot base for the crust.

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You can also make a great pizza in a cast iron skillet. It will hold a lot more heat than a baking sheet and gets your dough pretty crispy.

> An upturned (perforated or not) baking sheet in an as-hot-as-it-can-go

Or a pizza stone if you have one (they're fairly inexpensive usually).

But a pizza stone is a single-tasker kitchen gadget (thanks Alton), where-as the baking sheet is a multi-tasker with more utility.

Both will do wonders for getting a more crispy crust!

Pizza stones aren't just for cooking pizzas on. They help you maintain your oven temperature[1].

Also, IIRC, Alton Brown does use a pizza stone, but he recommends buying unglazed ceramic floor tiles as an alternative.

[1]https://www.cookingforgeeks.com/blog/posts/the-two-things-yo...

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