How to cook a thin crispy pizza on a pizza stone Hello I am attempting to make my own thin and crispy pizza and am cooking it on a pizza stone however it keeps coming out a little bit soggy (its not too bad, its still nice its just not as crispy as I would like) and I was wondering if anyone had any tips as to how to make it a but more crispy?

I could just be putting too much topping on it I'm not sure (I'm not stacking loads on though, just maybe a little too much cheese)?

How does the temperature of the oven effect this?

Thanks very much for any help
The most important thing is for the stone to be hot.   That generally means you need to set the oven to its highest setting, and then let it preheat for at least 30 minutes.   

I use a 1-inch thick paver from a hardware store, and I generally get my best pizzas when I set the oven to 500F and wait about 45 minutes before I put the pizza in.

For a thin crust, I like the results from leaving the oven at 500F and baking for ~13 minutes in my oven, but I'm sure some people would consider that "burned".