Why is it such a pain to make my pizza crust fully cooked?

You need a heat capacitor. Some people use a pizza stone to get the bottom of the crust looking good. But the best I've found is a sheet of stainless steel. Check out this website:

http://www.bakingsteel.com/

The heat in the oven causes the dough to rise, but you need that high temperature heat in direct contact with the bottom of the pizza to get that nice browned crust on the bottom. If you want the crust browned better on the top, just raise the rack in your oven closer to the top of the oven.

Order out

Use higher temp for shorter time.

leave it in the oven

Set the oven temperature higher and cook less time.

oven temp not hot enough, crust not rolled out thin enough or the dough is too wet and soft. Lots of reasons really.

More information would help too.

You may want to try adjusting your temp or your recipe or your method.

If you are doing the same thing over and over and not getting the result you want it’s time to mix things up.

A pizza stone and peel help the process quite a bit. Buy a good stone and heat oven to 475-500F for 30 minutes or longer to fully heat the stone then slide the pizza (using cornmeal on the peel to ease the sliding of the dough) and cook for about 7 minutes and rotate the pie if necessary-usually finishes in 10-12 minutes.

Na just leave it in the oven

I only order out what I can't cook properly. Pizza and ribs are two things I do well, but not good enough for me.