I make pizza in a propane fueled home oven, on a pizza stone fabricated out of bricks and aluminum. It works pretty well, but my maximum temperatures are in the 475F range. I have been working on a crispy thin crust pizza that does not sog out when we add sauce and toppings. We are fairly liberal with toppings, saucing first, then 10 ounces or so of cheese. Other toppings such as meat or shrimp are to taste.
I was having problems with the crust being a bit too soggy, so I took a couple of tricks from pie baking and started doing a pre-bake, the so called "blind bake" of a rolled out crust for 5 minutes in my oven heated to maximum. The crust is removed and cooled. Then it either was topped and finished (usually 8 minutes or so) or wrapped and frozen for future use. This helped quite a bit and made it handy for pizzas on the fly since we already had crusts half done when we got the urge for a few slices.
The second trick was a light egg wash that I would put on after the crust came out from the blind bake. The egg was was usually just egg whites and a bit of water, so it didn't darken the pizza too much when it was finished, but a whole egg wash would work fine too. It is brushed on lightly after the crust is soon as the crust comes out of the oven. The residual heat of the blind bake help set the egg wash which acts as a barrier to the sauce and toppings. Pie bakers use variations of this trick to help protect pie crusts from sogging out from moist fillings. It works pretty well for pizza too if you want to maintain the structure of your thin crust pizza.
I haven't made the transition to making pan pizza with even more toppings, but when I do, I expect to use this to help protect the crust from the layers of sauce, cheese, and grease from meat toppings.