On Mon, 12 Apr 2004 19:22:54 -0700, 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.

I see a few things that could cause problems.

- too much sauce (this is usually what craters my pizzas when they crater)
- uncooked meats
- cheese. Try a 50/50 split of whole milk mozarella and provolone.

> 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!

Try the mozarella/provolone mix. That's what the pros do. By and large.

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown