* let the oven stand at the set temperature for at least ten minutes before using it.
* lightly bake the dough without toppings first on the lowest rack setting or directly on the bottom of the oven so the pan heats and the bottom of the pizza crisps.
* if using a tomato sauce, apply sparingly and bake again for a few minutes to drive off some moisture.
I've been making homemade pan pizzas for years using aluminum half sheet pans (like this https://www.webstaurantstore.com/bakers-mark-18-x-13-half-si...) and a convection oven set to 550 or whatever it'll heat to. My observations:
* dough should be cool but close to room temp
* let the oven stand at the set temperature for at least ten minutes before using it.
* lightly bake the dough without toppings first on the lowest rack setting or directly on the bottom of the oven so the pan heats and the bottom of the pizza crisps.
* if using a tomato sauce, apply sparingly and bake again for a few minutes to drive off some moisture.
* use less toppings than you think