I have just tried for the 3rd time the oft-quoted Chicago Pizza Recipe
found here and elsewhere and still am having trouble. Each time i make
it, i use the regular "low moisture" mozzarella (have tried block,
sliced and shredded) well-drained crushed/diced tomatoes and equally
well-drained toppings (so far no veggies, only sausage and pepperoni)
Every time it comes out though i have a puddle of water forming under
the crust and the crust is soggy.

I know this moisture must come from the massive amount of cheese
required by a proper Chicago pizza but how do I get rid of it? Is
there a good way of dehydrating the cheese partially? could I put it
out on a baking sheet in the open air for a day? wrap it in paper
towel and put it in the fridge? Something to reduce the moisture
contained inside.

The resulting pizza is not only soggy but the cheese becomes stringy
instead of a creamy and melted as it is in a professional pizza. I
look forward to all of your help!

Please email me a reply as i do not get on here often enough!