If it's a choice between soggy/moist and crisp/dry, then I believe many would pick crisp/dry. And there's certainly a difference between the two. But then how crisp, and how dry? Yet, if done correctly, you could still have the greater variation of a crisp pizza outside, with a moist inside.
In fact, crisp might even be more an indicator of pizza texture, over maybe the description 'dry.' I've certainly experimented, and experienced results not having clay deliver nearly the same quality of texture. Simply, for me, proper variation of texture can make pizza so good, you almost want to inhale the slice.
But perhaps everyone here is experiencing the contrast between a steel screen vs. aluminum. Anything making contact with aluminum will cook quicker than with steel. And steel has fairly identical heat conductivity to clay. The difference being that clay will also soak up moisture. Yet, overall, for me, clay and aluminum give the best of both worlds.
I also like screens because one can easily retain perfect shape, and even thickness across the entire slice. There's also the added ability of transfering the pizzas in the oven, and closing the door in less time. The shorter the duration of the door being open, the less heat lost, the quicker and more even the cooking. If there's a chance, next pizza, I should take pictures and post them to give a better example.