<<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