I am making pizzas using an Uuni wood fired pizza oven. I make NY style dough and cold ferment for at least three days. I make my own sauce with canned San Marzano tomatoes that have been cooked/simmered for an hour with an onion, and various seasonings. When I cook the pizzas they often times come out with puddles of water on top. I use fresh mozzarella, capacola, precooked italian sausage or beef, etc. Any suggestions on how to prevent the puddles?
thanks - mac