Whenever I make a pizza with fresh tomatoes on it, the juice from the tomatoes turns the crust to mush.
I think I must be doing something wrong – do I need to pre-cook the tomatoes to get rid of excess juice? Or maybe pre-cook the crust instead?
Is there any way to keep pizza from getting soggy when using fresh tomatoes, or is this just a problem with using fresh tomatoes as toppings on pizza, and there is no way to prevent it?
Best Answer
Here are a few things that have worked for me:
I usually don't precook tomatoes (sauce at least) because it ends up getting gummy since they get cooked twice.