Thanks to all who responded i have various new things to try out and
see if it helps. I think a combination of a provolone and mozz. as
well as letting it sit to re-absorb some moisture will do the trick.

Stones don't really apply here as it is cooked in a deep dish pan, but
maybe i will try it and see if the heated stone tranfers heat more
effectively through the aluminum.

I appreciate the help and will be sure to report my findings!

Alex

(Alex R.) wrote in message . com>...
> 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!
>
>