The lower your oven temperature, the longer you have to cook the pizza, and the worse it gets. Pizza cooked in traditional brick ovens are in there for about two minutes at extremely high heat, which gives the crust that delicious, complex texture (bubbly, crunchy, soft, moist, charred, etc) you find at gourmet pizza places. Cooking at lower heat for longer time dries out the dough, and you end up with a dense crust that is crackery or chewy.
If you have a pizza stone, follow PupnTaco’s advice: preheat it on the bottom rack at your oven’s maximum temperature for 45 minutes to an hour. The pizza should cook in about seven minutes, and it will be passable.
If you have a large (15 inches), cast iron skillet, I would recommend an alternate technique that I’ve recently become a huge fan of. The goal is to trick the pizza into thinking it’s in the a very high-heat environment. You heat the skillet on your stove on the highest setting for about 20 minutes. When it’s ready, turn on your oven’s broiler, put on your heavy-duty silicone oven mitts, and place the skillet upside-down under the broiler. There should be about two inches of clearance between the skillet and the broiler. Get your pizza onto the skillet (a pizza peel really helps here) as quickly as possible, and watch it cook into a beautiful pie in about 2–3 minutes.
If you find that your broiler is cooking the top of your pizza more quickly than the skillet is cooking the crust, turn the broiler off when the top is done, and leave the pizza on the skillet for a little while longer.
If you go with the skillet technique, make sure you watch the pizza, as it will go from raw to perfect to burned in fairly rapid succession.