New to this, second post here. Use a perforated pizza pan in a home oven. Dough is 50% hydration using instant yeast and sat for two hours before cooking. Looking for some tips to get a dough that crisps more around the edges. The structure is good but could be more done on top too. Use a homemade sauce that could use some tweaks as well, feels a little bland, think I need something spicy to add to it.