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.

since i've still got peter reinhart's "american pie" out from the library,
i can tell you what he that he bakes the dough in the pan for 3-4 minutes
before, letting cool for 5 minutes, adding mozzarella cheese as the first
layer, then crushed tomato sauce, etc. etc. etc.

i haven't seen that before, though most people seem to use a cheese-first
layering for deep dish. i think that is supposed to help seal the crust.

fwiw ... great book:

http://www.amazon.com/exec/obidos/tg...757542-2087063

(funny, my library copy has a pizza on the cover with eggs as a topping.
it looks like they were broken onto the pizza and cooked in place. but
the book never mentions eggs as a topping. i see that the book at amazon
has a different cover.)