Soggy or undercooked crusts are typically the result of not preheating your stone!

Preheating takes time, but it's essential to preheat the stone for the best results. 

The stone’s surface is a reservoir of heat that instantly warms the bottom of the cold dough when placed on the stone. The stone’s unique, highly absorbent micropore structure extracts and absorbs moisture from moist bread or pizza dough creating the best crispy crusts.

Most ovens arrive at their set temperature within 15 minutes or so. The stone takes an additional 20 minutes or so. Make sure you give your oven--and stone!--enough time to preheat.