Yeah, I've done this, and it does exactly the opposite of what you'd think it 
would -- you get a softer crust directly on the rack than you do on a pizza 
stone or pan, but it does cook evenly, so this might be the right option.
It sounds like something isn't heating quite right in the oven. If you're using 
a pizza stone are you giving it enough time to heat all the way up?

> -----Original Message-----
> From: rebecca manners via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, April 06, 2015 7:28 PM
> To: cookinginthedark@acbradio.org; Alex Hall
> Subject: Re: [CnD] Home-cooked pizza always hard on edges, underdone in
> center
> 
> I've heard of people sometimes putting the pizza directly on the oven
> rack.
> I don't know if that would help your problem or not, but it might be a
> good idea to try if you haven't already--at least for the frozen pizza.
> 
> Just a thought,
> 
> Becky Manners
> 
> -----Original Message-----
> From: Alex Hall via Cookinginthedark
> Sent: Monday, April 06, 2015 8:17 PM
> To: [cookinginthedark@acbradio.org]
> Subject: [CnD] Home-cooked pizza always hard on edges, underdone in
> center
> 
> Hi all,
> A quick question for anyone who knows. We sometimes cook pizza, either
> fully homemade, or frozen. No matter what the crust is, though, the
> pizza always crisps up on the edges (harder than I'd like) and is soft,
> almost underdone, for the majority of the middle. We end up with outer
> crust that's hard to chew--it's crunchy, not chewy--and most of the
> dough far too soft. We use a pizza stone or stone pan, but it always
> comes out the same. Has anyone found anything that helps this? It's
> getting quite frustrating, as all of us love pizza but the only
> properly cooked ones we can get are pre-made from a restaurant. Thanks
> for any suggestions.
> 
> --
> Have a great day,
> Alex Hall
> mehg...@icloud.com
> 
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