"Truly" mad

"For me, a crust should be thin in the middle, thicker at the edge, and crisp with holes in it, like an artisanal rustic loaf. It should offer up a bit of chew, but never be bready or dense, and it should have a hint of char in places - ideally on the bubbles that arise around the edge and underneath. 

"Most of all it should be light and have a slightly complex flavor to it, not floury or yeasty tasting...

"The temperature in your kitchen, how accurately you measure your ingredients, whether you leave your dough in the fridge to thaw, how long you leave it wrapped on the counter before stretching it, how long you let it sit on the peel before putting it in the oven, and of course, how hot (or not) your oven is. 

"All of these things and more will contribute to each pie being slightly different, but that doesn't mean they won't all be delicious." 

Suzanne Lenzer in "Truly Madly Pizza: One Incredibly Easy Crust, Countless Inspired Combinations & Other Tidbits to Make Pizza a Nightly Affair"