Why does my baked pizza always turn out soggy and flavorless, and how can I make it crispy and cheesy like a pizzeria?

I totally feel you, I've been there too with the whole soggy pizza crust thing. I think one of the main issues might be that your dough isn't getting enough structure, which can lead to a soft and soggy crust. Have you tried using a higher protein flour, like bread flour or all-purpose flour with a high protein content? This can help your crust develop more gluten, which will give it a better texture.

Another thing that might be affecting your crust is the way you're handling the dough. Are you letting it rise for long enough, and are you shaping it gently so you don't push out all the air? You want to create a crust that's got some nice bubbles in it, which will help it cook up crispy. I also find that pre-baking the crust for a few minutes before adding the toppings can make a big difference - it helps set the crust and gives it a head start on getting crispy.

I'd also suggest taking a look at your oven temperature and baking time. If your oven is running too cool, or if you're not baking the pizza for long enough, the crust won't get a chance to crisp up properly. Try using a pizza stone in the oven, which can help absorb some of the moisture and get the crust cooking more evenly. And don't be afraid to get a little creative with your toppings - sometimes less is more, and too many wet toppings can weigh down the crust and make it soggy.

Lastly, don't get discouraged if it takes a few tries to get it right - making a great homemade pizza is all about experimentation and finding what works for you. Keep playing around with different ingredients and techniques, and I'm sure you'll eventually land on a combination that gives you that perfect, crispy crust and gooey, cheesy goodness. Good luck, and happy pizza making!