On Sun, 28 Sep 2014 12:46:55 -0500, Becca EmaNymton
> wrote:

>On 9/28/2014 11:54 AM, tert in seattle wrote:
>> Becca EmaNymton wrote:
>>> On 9/27/2014 6:09 PM, Bryan-TGWWW wrote:
>>>
>>>>> George likes a simple cheese pizza, but I like a pizza with everything
>>>>>
>>>>> on it. I put so many toppings on it, that the center does not get done,
>>>>>
>>>>> so I have cut way back. My favorite is pepperoni and cheese.
>>>>>
>>>> Becca, concentrate the added toppings around the periphery, instead of
>>>> distributing them equally to the center. Especially, high moisture items
>>>> should never be added at the center. Better eating through physics.
>>>>
>>>> And hey, you should email me so I can send you a reply.
>>>>>
>>>>> Becca
>>>>
>>>> --Bryan
>>>
>>> Thanks for that advice, Bryan, I will send you my email address.
>>>
>>> Becca
>>
>>
>> another trick is put the cut veggies in the oven while it preheats to
>> drive off some of the moisture ... I do this with green peppers and
>> mushrooms mostly and spread them out on a small baking sheet
>
>Thanks Tert, I appreciate that advice.
>
>Becca

Seems like a lot of extra unnecessary work... I top pizza with all
kinds of raw veggies, same as any pizzaria, and have never had a
moisture problem... I top with onions, peppers, eggplant, mushrooms,
even zukes, and I'm generous. Maybe your oven is not hot enough so
the veggies are stewing... I can see that happening when using a pizza
stone... because once the cold raw pie is set on the hot stone water
vapor is created underneath the pie, permeates the stone and the
temperature of the stone drops drastically and never recovers past the
point water boils... pizza stones produce stewed pizza. Get rid of
that fercocktah stone and use a perforated pan. Pizza stones are
pandered to those who didn't do well with high school science.