# A question about baking a pizza **URL:** \ **Category:** Cafe Society\ **Created:** [January 26, 2005, 2:10am UTC](https://boards.straightdope.com/t/a-question-about-baking-a-pizza/286684 "2005-01-26T02:10:39Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![saluki\_fan](https://avatars.discourse-cdn.com/v4/letter/s/b2d939/32.png) [@saluki\_fan](https://boards.straightdope.com/u/saluki_fan)\ **Post date:** [January 26, 2005, 2:10am UTC](https://boards.straightdope.com/t/a-question-about-baking-a-pizza/286684/1 "2005-01-26T02:10:39Z")
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. ---
**Author:** ![Reeder](https://avatars.discourse-cdn.com/v4/letter/r/c6cbf5/32.png) [@Reeder](https://boards.straightdope.com/u/Reeder)\ **Post date:** [January 26, 2005, 2:13am UTC](https://boards.straightdope.com/t/a-question-about-baking-a-pizza/286684/2 "2005-01-26T02:13:59Z")
You want a soft crust on a pizza? Why? ---
**Author:** ![saluki\_fan](https://avatars.discourse-cdn.com/v4/letter/s/b2d939/32.png) [@saluki\_fan](https://boards.straightdope.com/u/saluki_fan)\ **Post date:** [January 26, 2005, 2:22am UTC](https://boards.straightdope.com/t/a-question-about-baking-a-pizza/286684/3 "2005-01-26T02:22:32Z")
> [@Reeder](#): > > You want a soft crust on a pizza? > > Why? 'cause that’s the way I like it ---
**Author:** ![CynicalGabe](https://avatars.discourse-cdn.com/v4/letter/c/3e96dc/32.png) [@CynicalGabe](https://boards.straightdope.com/u/CynicalGabe)\ **Post date:** [January 26, 2005, 2:26am UTC](https://boards.straightdope.com/t/a-question-about-baking-a-pizza/286684/4 "2005-01-26T02:26:52Z")
I am equally mystified. 🙂 ---
**Author:** ![kinoons](https://avatars.discourse-cdn.com/v4/letter/k/a698b9/32.png) [@kinoons](https://boards.straightdope.com/u/kinoons)\ **Post date:** [January 26, 2005, 4:42am UTC](https://boards.straightdope.com/t/a-question-about-baking-a-pizza/286684/5 "2005-01-26T04:42:51Z")
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… ---
**Author:** ![treis](https://avatars.discourse-cdn.com/v4/letter/t/bc79bd/32.png) [@treis](https://boards.straightdope.com/u/treis)\ **Post date:** [January 26, 2005, 5:36am UTC](https://boards.straightdope.com/t/a-question-about-baking-a-pizza/286684/6 "2005-01-26T05:36:24Z")
> [@saluki\_fan](#): > > 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? Huh I have never discovered this mine always become crispier the longer I leave it in. > [@saluki\_fan](#): > > Does placing the pizza on the rack have that much more of an effect than placing it on a cookie sheet? > > Thanks. More of an effect on what? ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [January 26, 2005, 6:29am UTC](https://boards.straightdope.com/t/a-question-about-baking-a-pizza/286684/7 "2005-01-26T06:29:43Z")
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. ---
**Author:** ![Eleusis](https://avatars.discourse-cdn.com/v4/letter/e/f4b2a3/32.png) [@Eleusis](https://boards.straightdope.com/u/Eleusis)\ **Post date:** [January 26, 2005, 7:23am UTC](https://boards.straightdope.com/t/a-question-about-baking-a-pizza/286684/8 "2005-01-26T07:23:19Z")
> [@treis](#): > > Huh I have never discovered this mine always become crispier the longer I leave it in. The idea is you put it on a cookie sheet or aluminum foil, then increase the time resulting in a softer crust. > [@](#): > > More of an effect on what? 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. ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [January 26, 2005, 12:17pm UTC](https://boards.straightdope.com/t/a-question-about-baking-a-pizza/286684/9 "2005-01-26T12:17:13Z")
I think you’ll likely get a better response in Cafe Society. Not that our GQ bunch aren’t capable. Moved. **samclem** ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [January 26, 2005, 1:38pm UTC](https://boards.straightdope.com/t/a-question-about-baking-a-pizza/286684/10 "2005-01-26T13:38:34Z")
Okay, if I understand what you’re asking (which is by no means a certainty), there’s two things going on: 1. The baking sheet reflects heat away from the pizza and back toward the bottom of the oven, meaning that the pizza doesn’t get as hot as quickly, meaning that it’s going to take longer to bake. 2. The baking sheet almost eliminates water evaporations from the bottom of the pizza, drastically slowing down the speed at which the bottom of the crust becomes crispy; you therefore end up with a softer crust. Daniel