pizza: lots of pizza cooking says you can place the pizza directly on the rack, but wouldn't this cause alot of mess, and not to mention the rack might be dirty? i don't mind my pizza with less crisp, but not soggy either. what is the best way to accomplish this?|||I put mine on the rack but then i put a cookie sheet with walls, or a large cake pan, on the rack underneath and add about a cup or so of water, but i do coat the shell with olive oil so its not soggy. then bake as usual|||I cook our pizza on the rack all the time. the crust is a lot crisper. if you bake it on a pizza pan, it's less crisp, softer. just don't bake it for long. 10 minutes might be long enough.|||get the dough out of the oven 8 minutes earlier.Or try a softer brand. Here is an easy pizza recipe: Knead the dough for approximately 10 minutes,Pour tomato sauce on top of the dough. use shredded mozzarella cheese (Doesn't matter if you bought it already shredded or not.),Put it on top of the tomato sauce. bake it at 350 for 20 minutes.If it's overdone or not done then maybe your oven is different. By the way I use Ragu tomato sauce.|||All you do is put it on a baking sheet that's lined with foil. It will be softer.|||I cook the pizza directly on the rack, and I put a large cookie sheet on the rack under it. That way the greasy cheesy drips are caught. Just wipe off the rack before you start. You can also buy commercial baking pans for pizza, some have wholes in them to allow the hot air at the crust, but these do not make for a crispy crust. You can also buy pizza "stones: for oven use. Did you know how to reheat pizza to make the crust crispy again? Use a teflon skillet, turn it on low, put on a lid, and let it heat up the pizza. Keep an eye on it so it does not burn. The top gets hot, the crust gets crispy. for a soft, not soggy crust, use the pizza pan, or put the pizza on a cookie sheet.