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Hey /ck/, how do you make your pizza dough crunchy? I make bread-like decent pizza, but I'd love to be able to make it as crunchy as restaurant pizza is. I always put my oven at max heat (250ºC/482ºF) and put it on a metal tray the lowest I can. Is my oven just not gud enough? Should I use less yeast? Not yeast at all?

Simultaneously, I have touble with fries. They aways get soggy after less than a minute, but I remember my mother used to make them so crunchy... what's can I do to remedy that? I cut the potatoes pretty thin already. Someone told me they just need to be really cold, is that true? And last but not least, how do you make spongy rice just like in chinese restaurants? I can't manage this for the life of me. Do they just fry it in a wok pan? What gives?

Pic unrelated.