I've been baking quite a number of pizzas lately in my Blodgett 1048. Everything seems to be going well except that the center of my 18" pies become soggy a few minutes after removing from the oven. While the pies are crispy initially, the tips become limp as wet noodles by the time one starts on the second slice.
Baking time is about 4:30, salt 1%, Hydration 64%, Pendelton Power, no sugar, 1% EVO, 48 hour proof, .3 IDY, 82 degrees out of the mixer, 70 degrees when opened.
I've even resorted to putting zero sauce, cheese only, and no other toppings in the center 6 inches--no luck. Even the rim becomes soft when cooling.
How do I keep and maintain crispiness?