if you just want the rim to be crispy, add a mixture of melted unsalted butter and olive oil, sort of like a wash. If you want the whole pizza to be crispy, then thin up your dough, and decrease the sauce, decrease the temperature, and place the pizza one rack below.

I'm not a big fan of precooking the dough, as the sauce doesn't mix with the dough well; however, i think the idea is to crisp the dough so it's crunchy and hard, but doesn't feel like you're eating a pita pizza

Another tip, if tour dough's bottom looks like a white and brown cow pattern, it's done. if you want it crispy, then leave it for a couple more minutes

There are several ways in which you can make a pizza without a conventional oven. One very important thing to realize in making a pizza crispy is to cook the crust first, then add ingredients and recook it. A popular way is to do it upon a grill, be it a large yard grill or a smaller patio size. Simply light the grill, oil it well and slide the pizza atop it, grill it until the crust is crisp. Another way is a flat grill for your stovetop, which can be purchased at fairly reasonable prices. Again...grease well and insert the pizza crust and grill until crisp. Add your toppings and replace on either the outside patio or inside grill to heat the ingredients.

Ditto what Destiany said, but I live in the American South, and we have another (albeit less healthy) solution: fry it! Providing you have a large enough pan, frying pizza crust before you dress it gives you an extremely crispy crunch. To get rid of excess oil, pat the crust down with a paper towel when it comes out of the pan.