pizza: Sometimes, the surface where the sauce and the crust meet is soft or under-done. Any suggestions? I cook the pizza on a pre-heated stone.|||yes, make sure oven is very, very hot. try rubbing olive oil on the stone or bottom of crust and top and sides of pizza dough before add ing the sauce and toppings. good luck!|||Higher temp? Should be as high as your oven goes|||Always use bread flour...and let it rise for the proper amount of time (usually an hour), don't overwork the dough, and cook it at like 475...|||Your best result will be to cook it in the over...right on the rack, no pan or cooking sheet. You'll have to clean up the oven afterword...you have to figure out if it's worth the mess.|||Crispy requires thin dough and very hot oven. Maybe you need to thin out your toppings to go for the authentic Italian pizza.|||I know that a lot of people recommend baking right on the rack, and that is what I used to do. However, I prefer to now use a baking stone for crusts and breads. I find that it gets the bottom nice and crispy AND it cooks very evenly wherease baking on the rack isn't always as even as one would like. Rolling a thin crust will also help you to achieve maximum crispiness. Good luck! :)