<<Disclaimer: Verify this information before applying it to your situation.>>
 
At 08:59 PM 9/20/96 -0400, you wrote:
>Poster:       Joyce miller <[log in to unmask]>
 
Hi Joyce!
 
>I need a GOOD pizza dough recipe. I have one that's pretty good but if
>it sits a bit it gets sweaty on the bottom and a bit soggy under the
>sauce.
 
The following would be my suggestions:
 
- Bake the pizza crust for about 10 minutes first - crust only...no
toppings.
 
- Bake at 500 degrees
 
- Use a baking stone or tiles if at all possible for the best crust.  Try
using a pizza peel to get the pizza crust onto the baking stone.
King Arthur Baker's Catalog has these baking items (1-800-827-6836 for a
free catalog.  I do not have any affiliation with this company.)
 
- Remove pizza crust from the oven, brush on a very thin layer of
olive oil.
 
- Add a thin layer of cheese next.  No, not the sauce but a thin layer
of a favorite cheese...this will help keep a crust from becoming soggy.
 
- Add pizza sauce, toppings and a thin layer of cheese, spices.
 
- Bake for another 5 - 10 minutes until desired doneness.
 
TIP:  If the pizza sauce used is a bit on the thin side, place the
amount called for in recipe and drain it for about 20 - 30 minutes
while pizza crust is being readied, baked for first time etc.  It
will drain some of the exess liquid from the sauce and concentrate
it a bit.  Works every time!
 
Happy baking!
 
Sandra
 
The Gluten-Free Baker
Fairborn, OH  USA