Well, if you can afford to come here, I'll rent a place more spacious to make a pizza party. (?)
The oven is key, but also the proportions of water. 150 mls of water and a teaspoon of salt for 250 grms of wheat flour, when done with fresh yeast, depending on ambiental conditions you use 13 grams of fresh yeast, that one that comes in cubes, that is a normal fermentation. Now I'm using flour with yeast integrated, and works wonders, in 30 minutes I have a pizza to the mold, really quick.
For the crust, well, it's not a very crunchy pizza if cooked rushed, but you can leave it until goldens, the secret is to get the dough sparced in the pan with some oil in the fingers, in tapping movements, not with a rolling pin. It's a oily crust, you can also do it with flour, it gets crunchier.