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"sf" > wrote in message
...
> On 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 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!
> >
> >
>
> Have you tried baking it on tiles or a pizza stone? What
> temperature is your oven?
>
> <posted and sent>
>
>
>
> Practice safe eating - always use condiments

I was thinking that perhaps the OP wasn't using a high quality cheese...

kili