Pizza stones or tiles

• Pizza stone
  
  Place a pizza stone or a layer of unglazed terra cotta tiles on the bottom rack or floor of an oven, for optimal crispiness in a baked pizza crust. Place pizza crust on top of the pizza stone or on a shelf directly above the stone.
  
  A pizza cooks more evenly in an oven with a pizza stone. Without a pan, the base of the crust achieves a crispiness to it that it cannot get if it is baked in a deep-dish pizza pan. If possible, avoid using a regular home oven to bake pizza crust. These often do not evenly distribute heat. A wood-fired brick pizza oven is ideal.
  
  

Pan or deep-dish pizza

• Deep dish pizza pan
  
  Prepare a deep-dish pizza pan by sprinkling cornmeal or breadcrumbs in the bottom to add flavor and absorb extra moisture to prevent sogginess. Spread the sauce and toppings sparingly on top of the crust to prevent sogginess. Bake deep-dish pizzas in an oven or on a preheated grill. Deep dish-pizza crusts are baked longer than thinner crusts, but they yield thicker, chewier results.
  
  

Grilled pizza

• Grill pizza directly on the grill or in a pizza pan
  
  Grilled pizza crust has the advantage of not requiring a conventional oven or a pizza stone. Cooking the pizza outside on a grill allows for the addition of pizza to outside grilling parties. Use either gas or charcoal grills for cooking pizza, but be sure the temperature is high before cooking to ensure that the outside of the crust gets cooked in the few minutes required. Best results occur with cooking the crust without toppings on both sides directly on a grill rack for 1 to 2 minutes per side before adding the sauce and toppings for a final baking on the grill. Precooking the pizza crust ensures the the top will be thoroughly cooked and the toppings will not create a soggy pizza.