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In article >,
(Alex R.) wrote:

> 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.

Haven't seen the recipe myself, but how much tomato are you using? You
should only use about 1-1/2 ounces.

Are you using a pizza stone or unglazed tiles? A good stone will absorb
moisture.

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