I've played around with several of the recipes here and in particular, Loowater's play on the Uno's crust. My question goes to balancing the moisture that one gets from the tomatoes, the sausage, and in my case using onions, peppers and mushrooms. Now with the mushrooms, I saute them before using them so a much of their moisture is gone. But I find that I'm still getting too much moisture from the topping.
Suggestions folks? I honestly don't know how some of you end up with such beautiful crusts when I see pies with an entire layer of sausage on them.
I think you need to reduce the sauce -- just put it in a pan on low heat, stirring as needed, to let some of the water evaporate out. I've found that the sauce is the main culprit in making a pizza too watery. Especially if you're sauteeing the veggies already, I'd bet it's the sauce being too watery. Just heat it a half hour to hour on low low heat, and you'll see it thicken. Keep doing it until it's as thick as you like -- it's definitely a balance, though, as you don't want to make it too thick. Good luck.
