General Discussion 12

Soggy Pizza

Jambalaya | Nov 1, 2004 02:06 PM

I need help from a home made pizza expert! Put aside for a moment your strong preferences, it is not my intent to spark another great pizza debate (thin vs thick, cheese on top or bottom, thick or thin sauce etc.) Suffice it to say I almost have mine exactly the way I want it with one exception. Every time I make a pizza, pull it out of the oven and cut it, there is always a lot of liquid which runs out and just results in making the dough very soggy. This happens whether or not I do a veggie pizza or one with sausage, or something containing a lot of fat. It also does not seem to be related to the use of mushrooms, which can give off liquid. I have a new oven, additional details on this included below, but the same thing used to happen with my old oven, so it can't be related to that. Here are some more details on what I am doing.

1)The dough is home made.
2)My oven is electric convection.
3)I have used many different types of cheese and get the same result each time, but lately I have used fresh mozzarella and provolone.
4) The oven rack is placed at the absolute lowest position.
5) The oven is preheated to 450 and the stone allowed to sit in the heated oven for 1 hour.
6) For the first 3 minutes after putting the assembled pie in the oven, the broiler is turned on high. After that and the cheese starts to bubble, the broiler is turned off and the oven back on. After about another 6 minutes I pull the pie out of the oven.
7) I have tried putting the ingredients on top of the cheese, below the cheese and sandwhiched between layers of cheese.
8) The sauce is spread on first and put on thin, no puddles of sauce on the pie.
9) I have tried both cutting the pie right away and also waiting several minutes, still I get all the liquid running out.
10) Fresh veggies are almost always used, except for the black olives, which are canned.

It seems the only way I can take care of this is after cutting the pie, to put the pieces on a rack so they can dry out. When I reheat the leftover pieces the next day, then there is no liquid. What am I doing wrong?


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