Yesterday I played with making a Chicken Alfredo pizza. I've been wanting to try one for a long time once I saw a recipe for it. I added sliced fresh mushrooms and thin sliced onion. It was good but the recipe needs work.


The pizza was tasty but the crust was a bit soggy. It's the only pizza I've ever made that turned out that way. It sure wasn't due to the mushrooms. They've never caused a problem. The culprit was probably the fresh mozzarella that Pickles brought from the store for the pizza. I've never used it before on pizza and there's a lot more moisture in it than the regular mozz. She had good intentions so I didn't hurt any feelings by driving back to the store for regular mozz. Lesson learned. LOL!

I think most American pizza is made with low moisture cheese.
I can't imagine a soggy pizza. Lol.

Let's put it this way... when holding a slice by the outer crust, the pointy end of the slice would droop somewhat.

I always put a pizza on a rack on the counter top for 5 or 6 minutes before slicing. That eliminates any steam from being created by setting a hot pizza down on a cutting board and keeping the crust crisp. It also reduces cheese burns on the roof of the mouth from those first bites!When I took this pizza off the rack there was moisture on the counter top under the rack. That's never happened before.

That doesn't seem too soggy.

Fresh mozzerella was the culprit. It always leaves puddles of moisture when I melt it on stuff. It tastes very good though.

It looks delicious all the same.
I confess I've made a soggy pizza - too much frozen tomato and not sliced thin enough.
You really need razor thin slices to use frozen toms as a topping.

I want a pizza but I don't have anything to make it with.
Not going to the front lines to get anything either.

worth1 wrote: ↑Sun Dec 22, 2024 4:03 pm I want a pizza but I don't have anything to make it with.
Not going to the front lines to get anything either.

Worth
look up this method that uses your oven and broiler.
JIM LAHEY'S OVEN PIZZA METHOD
It is amazing! I promise!

Old Chef

Old chef wrote: ↑Mon Dec 23, 2024 12:10 am

worth1 wrote: ↑Sun Dec 22, 2024 4:03 pm I want a pizza but I don't have anything to make it with.
Not going to the front lines to get anything either.

Worth
look up this method that uses your oven and broiler.
JIM LAHEY'S OVEN PIZZA METHOD
It is amazing! I promise!

Old Chef

No I mean I don't have the ingredients except for the sauce and the crust.
I'm avoiding the store at all costs.
It's over crowded and has been for a long time.
They don't even have enough people to run the cash registers.

Soggy pizza is where it's at for me, although I understand many prefer a more dry/firm pizza. The moisture brings out the flavor and makes it so you can chew and swallow easier.

Alternatively, non-soggy pizza is good dipped in extra sauce.

Normally I just add lots of toppings to make it softer (and because I like lots of toppings). So the moisture in mine isn't from extra nice mozzarella. It's usually from tomatoes, wonderberries, and/or onions—with extra cheese.

But there is a point where too much is too much. I mean, if it tastes doughy or undercooked, it's too much. Extra cooking time helps, but when it doesn't, a tip to get the extra toppings to cook better in between is to add some extra virgin olive oil.

Oh, another tip for more moist pizza is, don't add meat, because meat is more prone to tasting undercooked in that scenario (whether or not it is).

I like a cheese pepperoni that you can fold up and eat with the hot grease dripping off not a crispy crunchy one.

A moist pizza slice that droops is OK but NOT soggy where there's a bunch of moisture underneath it. You can have a done crust and still have some droop.

GoDawgs wrote: ↑Wed Dec 25, 2024 11:51 am A moist pizza slice that droops is OK but NOT soggy where there's a bunch of moisture underneath it. You can have a done crust and still have some droop.

I've had some that was so crunchy and over cooked it was like a potato chip.