stone baking sheet

Two effective approaches: bake on a heated stone that absorbs surface moisture to help crisp the crust, or use a perforated or air‑insulated pan/insert that lets heat and air circulate and prevents moisture buildup under the dough.

Perforated or crisping inserts allow heat and air to reach the bottom of dough, preventing moisture from collecting under the crust. That circulation promotes better browning and a crisper crust for pizzas and breads.