• If your dough seems too dry, continue adding water just a splash (about a teaspoon) at a time until the dough comes together. Flour can be dry or humid and so can your environment, which means that you may have to slightly adjust for these variables. Doing so slowly and in increments will ensure you don’t add too much water and end up with a wet and sticky dough. If that accidentally happens, just add a bit more flour a teaspoon at a time, until you have a cohesive dough.

How to Bake a Heart-Shaped Pizza on a Preheated Baking Pan (for Extra Crispiness)

If you don’t have a pizza stone or pizza peel (or if you only have a small stovetop oven), there are a couple of techniques you can use to ensure a crispy pizza crust. In the absence of a pizza stone (which uses refractory heat to cook), it’s important to ensure the surface that your pizza will bake on (i.e. a cookie sheet, etc.) gets really hot before you add the pizza to it. This helps the crust to start cooking on the bottom immediately.

So, how do you get a super thin-crust assembled pizza safely into the oven?  Below are a few of my favorite tried and true techniques (with photos above for each step) which use parchment paper, a non-stick rolling mat, some flimsy plastic cutting boards (or placemats), and a little EVOO to get a superior crisp.

• Preheat the cookie or baking sheet that you’ll be cooking your pizza on. Preheating the baking sheet helps ensure the bottom of the pizza crust starts cooking as soon as it hits the hot baking pan. My oven heats from both the bottom and top, so I like to keep the grill pan (that came with the oven), at the very bottom of the oven (on the oven “floor”). It gets really hot and works beautifully for this pizza. However, if your oven heats only from the top, I’d recommend placing the baking tray in the top 1/3 of the oven to preheat the pan and cook the pizza (because heat rises). Play around with the location to see where you get the best baking results.
• Place a layer of parchment paper on top of rolled-out lightly oiled pizza dough. Roll the pizza dough out onto a non-stick baking mat if you have one (or use parchment paper). After you’ve rolled it out to about 1/8 inch thick, drizzle the dough very lightly with just enough extra virgin olive oil to create a thin layer (see photos below). Use your hand (or a pastry brush) to smear the oil over the entire top of the dough. This oiled side of the dough will actually end up being the bottom of your pizza and will have near-direct contact with the hot baking pan once it goes into the oven to bake. This small addition of olive oil helps the crust crisp up even more. Place parchment paper over the top of the oiled dough and press gently to adhere. The olive oil acts like “glue” and keeps the parchment paper in place. Make sure the size of parchment paper you use is slightly larger than the entire dough itself (even if you have to use two sheets to get full coverage). The goal is to have enough excess parchment around the edges so you can use it to pull and slide the assembled pizza into the oven to bake. 
• Place one or two flimsy cutting boards (or plastic placemats) on top of the parchment-covered dough and flip it over. Place flimsy cutting boards (or any large item with a flat surface) on top of the parchment paper/dough to provide support when you flip it over. Flip everything over including the non-stick baking mat. Now the oiled dough is resting on top of the parchment paper and you can peel off the non-stick mat leaving the pizza dough intact and ready to be topped.
• Slide the flimsy cutting boards underneath the parchment paper with rolled out dough to provide support for your pizza before you top it. Sliding cutting boards (or any flat surface larger than your pizza) under the parchment paper allows you to top your pizza and then safely and easily transport it from the countertop to the hot baking sheet. I prefer to use the two flimsy plastic cutting boards (see photos) because they’re thin enough to effortlessly slide under the parchment paper and they also provide just enough support so I can hold the topped pizza securely with one hand while I’m opening the oven door with the other hand. Then I get as close to the hot baking sheet as possible and pull the parchment paper (with the pizza on it) off of the cutting boards, and directly onto the hot baking pan. This is a really simple way to get a super crispy crust on the pizza in a home oven without needing a baking stone or a pizza peel.

*If you don’t want to use the above techniques for a super crispy crust, skip them. — Simply roll out the dough, add it to a lightly oiled (room temperature) baking pan then add sauce, and toppings, and bake as directed or a few minutes longer to achieve a crispy crust.