I've made several pizzas at home, but I hate it when my dough always doesn't come out as I plan. Yesterday I was invited to taste test a home-made pizza, and I learned why my own pizza making career is non-existent! I always make the mistake of using a baking sheet which doesn't really absorb moisture from the dough thus making my pizza soggy most of the times. For the thin crust pizza below, a sheet made out of wood was used under 500 degrees Farenheit. Both pizzas turned out better than what you get in a restaurant!