When I put my pizza in the hot oven, the top crust gets blackened, but the bottom crust doesn't really cook enough. I want the bottom crust, the part that is underneath the cheese and tomato sauce, I'd like that to cook well and the very bottom of the crust to be CRUSTY. It's always too limp for me and even a little raw, but if I keep it in the oven longer, the top gets black and is not good.
In general, getting a crispy bottom crust for home made pizza with typical home ovens can be very, very challenging, as home ovens do not generally get much hotter than 500-550 F (260-285 C).
In side the home oven, you have several options to improve your crust:
In either case, you pre-heat your oven to its maximum temperature with the stone or steel in it, and then slide the pizza (from a peel) onto the preheated surface. The absorbed heat in the stone or steel helps cook and crisp your bottom crust.
If you have a grill, you can also make grilled pizza outside.
Taking it even further, you can buy accessories for some grills that turn them into improvised pizza ovens.
Lastly, there are other styles of pizza where you allow the crust to essentially fry in olive oil in the bottom of the pan, to crisp up. This is a very different pizza experience, but can be hugely enjoyable.
This is a common problem with residential ovens and pizza.
One thing you can try is double baking it:
You can also try moving the pizza tray to lowest rack in the oven. That way the heat from the bottom element dominates and helps making the pizza crust crispier. Be careful though, it may turn black and you wouldn't even know it until it's too late!
If you are overloading the pizza with wet ingredients (sauce, cheese, etc) then they are going to soak and fight making the bottom crispier, try using thicker sauces and less cheese. It helps to run the oven as hot as it goes (usually 550°F).
You may also want to experiment with placing an inverted lasagna tray over the pizza for the first 10 minutes or so to prevent the top from going black.
Finally, a pizza stone or steel can help but only if you're making one pizza (per hour or so) and you'll have to leave them in the top rack under the broiler for quite some time to store enough heat to make your dough crispy.
bbq plate cut to fit grill.
can get plate hot hot on stove top. then slide in grill!
I haven't perfected it but thats sort of what i do.