How do I get a crispy bottom on pan pizza without burning the top?

[ScottPL]

I’ve been trying to make a good pan pizza at home, but I can never get that perfect, crispy yet chewy crust on the bottom without burning the top. My last attempt stuck to the pan even with a generous amount of oil, and the middle stayed a bit doughy.

[Abigail_T]

I finally used a seasoned cast iron and waited for the pan to really heat up before the dough went in. The bottom crisped up and you could hear a dull crack when it finally set, but then the edges started to burn while the middle stayed pale.

[MiaC]

I brushed the pan with oil and added a thin layer on the dough itself, and I kept it in for a few minutes longer. The middle got chewier but the bottom still felt soggy and stuck to the pan.

[Scarlett.L]

I keep wondering if the issue is hydration or flour. I used a higher hydration dough but not by much and I still get a doughy center. Could it be the pan heat distribution or the dough thickness more than the recipe itself?

[Addison40]

I am tempted to bake on a stone to get the bottom going and then finish under the broiler so the top does not burn I am not sure if that is a real fix or just a different problem.