It depends a lot on your oven. You want to get temperature from the bottom. I once only had an oven that was a bit challenged doing that so I pre-baked the pizza without toppings for some time so it would not get soggy.

Other than that, I learned the hard way to really follow a decent recipe for the dough and give it enough time to proof - especially experimenting in winter turned out bad because I prefer room temperatures which are quite low.