After about 2-3 yrs of trying different things with my GE gas oven, including the over-hyped Varasano oven-clean method and taking your pizza out half-way through and moving it up and broiling it, I think I've hit on a method that seems to reliably work for me, (but probably has been discussed previously). I always recall when getting street pizza in NYC how they put your slice back in the oven for a couple of minutes to refresh it. Well, here is my technique mimicing it - that allows you to keep the oven door closed during final minutes of cooking along with crisping up the bottom of the crust. I used this tonight and the people I had over seemed to think it was my best yet.
Here are the steps.
1. Layer quarry tiles (from Lowes) on both bottom and upper section of oven.
2. Preheat oven for an hour or more a 550 degrees
3. Roll out dough (I use Lehman's recipe with some added sugar for browning)
4. Put dough on bottom section of oven for exactly 2 minutes
5. Feel free if needed to puncture any pillows
6. Take out par-baked dough and let it cool for however long you want on a cooling rack
7. NOW, put oven on BROIL HIGH - so that it heats the upper deck tiles for say about 5-10 min before putting in topped pizza.
8. Top pizza and put pizza on TOP rack and for about 5-6 minutes...this takes in the principal where the top of the oven needs to bake around 100 degrees hotter than the bottom... and it recrisps the bottom...just like in the city.
Take pizza out and wirk it .... It's the most repeatable perfect method I have found. I hope it works for you. Let me know. here are some pics.