I am using a derivative of BTB's recipe using a 25% semolina blend. I do not mix the dough for that long in order to maintain that flaky, biscuit like texture to the dough that I love. What's the best way to get a crispier bottom to my pizza? Is it a matter of just adding more oil to the pan so that the bottom fries a little more while it is baking? Any ideas would be appreciated. Thanks.
Yes, a light greasing of the bottom of the pan can help get a crispy crust, but don't overdo it.
There's a lot of factors that could also change how crisp your crust gets.
What temp are you baking at? You might need to raise it (or lower it).
How long are you baking your pizza? You might need to bake a little longer.
What size pan are you using? Larger pizzas take longer to bake.
Are you baking on a stone? A pizza stone can help distribute heat to the bottom of the pan and may improve your crust.
Is your pizza positioned on the lowest rack/center rack/top rack ? All ovens are different so you'll have to figure out what works best for you, but you'll probably be happiest using the middle or lower rack. I use a pizza stone on the lowest rack in my gas oven.
Did you cover the bottom with sliced cheese to create a protective barrier for the crust?
If you're using shredded mozzarella, liquid from the toppings, mainly water from tomatoes or grease from sausage/pepperoni, can seep down and make your crust soggy.
Hope this helps.