Why is it that when a person buys a pizza from the store and they go home to cook it, they discover that they must actually cook the pizza longer to achieve a softer crust? Does placing the pizza on the rack have that much more of an effect than placing it on a cookie sheet?
Thanks.
You want a soft crust on a pizza?
Why?
'cause that’s the way I like it
I am equally mystified. 
I would guess that placing the pizza on the rack allows for more even air flow around the pizza itself, more rapidly cooking the bottom crust…
Placing it on a pizza pan would prevent this, requiring a longer cooking time and a softer crust…
Huh I have never discovered this mine always become crispier the longer I leave it in.
More of an effect on what?
I’ve found that a pizza bakes more evenly when placed directly on the rack. Putting it on a cookie sheet results in the edges getting brown while the middle is still raw.
The idea is you put it on a cookie sheet or aluminum foil, then increase the time resulting in a softer crust.
The crispness of the crust.
Personally, I use a Pizza Stone, which I think delivers the best of both worlds. The pizza is slightly and evenly browned from edge to center, and the crust slightly crisp, slightly chewy.
Don’t let my location fool you - I’m really from Chicago and I know pizza.
I think you’ll likely get a better response in Cafe Society. Not that our GQ bunch aren’t capable.
Moved.
samclem
Okay, if I understand what you’re asking (which is by no means a certainty), there’s two things going on:
Daniel