I just got a Lodge pizza pan and yesterday, we made a pizza, but found the dough to be quite soggy. We put the dough on a cold pan as instructed, put it in a preheated oven and left it in the oven for longer than recommended. End result - soggy dough. Using the same dough, we then made a pizza using a thin metal pan with holes on the bottom and the dough came out crispy.
I have read that maybe I should preheat the Lodge pan prior to putting the dough on it. Is this the solution or is there a better way to ensure a thin, crispy crust? Thanks a lot for your help