On Sun, 28 Sep 2014 14:31:07 -0500, Becca EmaNymton
> wrote:

>On 9/28/2014 1:32 PM, Brooklyn1 wrote:
>> 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.
>
>My pizza pan is perforated, it looks like this:
>
>http://shop.manpans.com/perforated-pizza-pan/

That's a very nice pan, deep and lots of large holes, should make good
pizza.