Toast sweat is on par with pizza sweat. As a pizza retains its heat for much longer than toast, I usually just put it on a rack or slide a large knife underneath to prop it up.
This is almost definitely true, but most domestic ovens don't get hot enough (400C from memory is close to ideal). Hottest oven I've had in a 'normal' rented place went as high as 270C, and even with a pizza stone it was hard to get enough moisture out in the 8-9 minutes before the rest of it was at risk of being overcooked.
While the knife wedged under the edge works to stop it going too soggy, the other trick is to use a wooden tray or chopping board to serve on - this pulls out some of the residual moisture.
I am a huge pizza fan (I can and some times do eat it every day) and have been screwing around with pizza stones, oven hacks, different flower etc to make that 'restaurant pizza'; it's the temperature. With this thing everything comes out like it was created by the gods; it does not really matter what you put in; it just starts bubbling 2 seconds in and is fully cooked under 2 minutes. You will burn your entire mouth to stuff it in as quickly as you can while baking the next one and you will bake and eat way too many the first few goes leaving you ill and hating pizza (for about 1 hour). And when the fire dies down, you put in bread dough for the most wonderful bread. Life is good for such a small price. If you are handy and have a lot of time (I am handy ; no time) you can build it yourself. Don't make it too big; when it's the right temp, you can make 1 pizza per 2 minutes which is enough for most settings. If you have one which fits 2+ pizza's, you'll be tossing in crazy amounts of wood to get it started.