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I use my broiler pan, lined with foil, and greased with olive oil. It never fails me.
I use Wal-Mart brand dough and sauce. It's really not a big deal. It's the spices that do it in, as well as the cheese, which should be brown and bubbly.
If your cheese doesn't brown, raise the rack next time. If your crust is soggy, you used too too much oil. Really simple.