Pan crust lacks crispness

Affects quality

Usually an under-oiled pan or insufficient preheating.

Ask yourself

#1
Insufficient oil to fry the base against the pan
Strongly supported
Pan-style crispness comes largely from the base effectively shallow-frying against hot, oiled metal, not from the oven's ambient heat alone.
#2
Oven or pan not preheated adequately
Generally accepted
A cold start means the base spends longer in a non-crisping temperature range before frying begins in earnest.

The same symptom has different answers on different equipment. Each branch below states how to tell whether it is yours.

Pizza in a cast-iron panStrongly supported
How you would know: The base is soft rather than fried, after building the pizza in a cold or barely warm cast-iron pan.
The pan was not preheated. Cast iron's advantage is entirely in the heat it has stored before the dough arrives; loaded cold it behaves much like a thick tray.
Do now: Move the pan to the lowest shelf for the remainder, or finish it on the hob for two or three minutes to colour the base directly.
Change next time: Preheat the empty pan for 20–25 minutes at 250 °C or above, add a generous film of high-smoke-point oil, then press the dough in. Release the finished pizza from the pan promptly — trapped steam softens the base you just crisped.

A brief finish directly on the stovetop over medium-high heat can crisp an underdone pan base

Use a generous, even oil layer and ensure the oven is fully preheated before baking

Guides that treat this as an outcome to improve, an environment to work with, or a flavour to understand, rather than only a problem to fix.