When I cook pizza it gets all watery. There's literarily water formed on top of the dough. I believe it's released by the mozzarella, but I'm not totally sure.
Any ideas how to avoid this?
Some more information: I'm cooking at around 230C (according to the oven, who knows!) with an electric oven. No stone, just the metal tray. The pizza has exactly the same shape as the metal tray (which is a rectangle, just as the oven).
According to my last experiments, the source of the water is definitely the cheese. I'm cooking the dough, then adding the tomato sauce, then adding the cheese and the water doesn't appear until the cheese-phase. I tried all the possible mozzarellas that I can get at the supermarket with the same result.
Best Answer
There are a number of factors that can contribute to a watery pizza: