Why does my homemade pizza dough rise unevenly in the oven and how can I achieve a crispy crust?

I totally feel your frustration - uneven crusts can be really disappointing, especially when you're trying to perfect your homemade pizza dough recipe. I think one thing to consider is the temperature distribution in your oven - gas stoves can sometimes have hot spots, which might be affecting how your crust is rising and browning. Have you tried using a pizza stone in the oven? This can help absorb some of the heat and distribute it more evenly, which might give you a more consistent crust.

I'm also wondering if the issue might be with the proofing time - if the dough isn't proofed enough, it can lead to a dense, soggy crust. On the other hand, if it's over-proofed, it can collapse in the oven and not rise evenly. You might try experimenting with a longer proofing time, or even trying a slower rise in the fridge overnight to see if that makes a difference. As for ingredients, I've found that using a high-protein flour, like bread flour or all-purpose flour with a high protein content, can help create a crunchier crust.

In terms of baking temperature and time, you're already using a pretty high heat, which is great for getting a crispy crust. However, you might try reducing the baking time slightly - 10-12 minutes can be a bit long, and might be causing the crust to dry out in some areas while staying soggy in others. I'd try baking for 8-10 minutes and see if that gives you a better result. Finally, make sure you're not overloading the pizza with toppings - too much moisture can prevent the crust from crisping up properly.

I hope these suggestions help, and I'd love to hear back from you if you try any of them out! Remember, making pizza is all about experimentation and finding what works for you, so don't be afraid to keep trying new things until you get the result you're looking for. Good luck, and happy pizza-making!