Cooking

"all the veggies" bring all the moisture. Cut back or precook the wet stuff. Go easy on the sauce.

I cook mine for 35min at 180°C like a fucking heathen

@Telorand Soggy crust is usually from the toppings. Try using less marinara. Also experiment with pre cooking veggies, especially mushrooms.

Your oven temp looks a little low. I bake at 550° convection for about 6:30. Finally, if you don’t have a pizza stone or (preferably) a steel, you might consider that. It really helps get the crust done better.

• Dough should use x/2 water for x amount of flour, in weight. And no sugar. So for example 300 g flour, 150 g water, 3 g salt. You can feed the yeast some of the flour instead. But don't mix yeast and the salt.
• Boil the sauce so it's as thick as possible. Should be very big, slow bursting bubbles.
• Preheat oven as high as it can go. It will still be colder than a real pizza oven.

A pizza stone.

Hotter oven. I go with 500F on a steel. 5 minutes on Bake, then Broil until the top looks good.

Light olive oil on the crust before topping with sauce. Corn meal or corn meal/salt mixture under the crust to help absorb moisture trapped underneath. Perforated pans also help. I also cook at a higher temperature. 450 degrees Fahrenheit. Make sure to preheat. A brick oven or pizza stone will help with consistent heating.

Less sauce, and more heat. Dont cook it on a metal pan, get a stone or steel. Crank your oven up as high as it can go, and heat for 20-30m before putting the pizza in.

Also, marinara, especially the jarred kind, is not a sub for pizza sauce as there is way too much liquid. Get pizza sauce, or check seriouseats for their sauce recipe as a starter.

Edit: also, 120F is too hot for proofing yeast as it will kill it. 80-100F is more ideal.

You could experiment. First try less sauce. Then maybe try making a different sauce. Lastly try a different dough.

Instead of jar sauce, do 1 can tomato paste, 1 can tomato sauce or crushed tomato, 1tbsp Italian seasoning, 1tbsp garlic powder, salt and crushed red pepper to taste. Mix it all together before you make the dough and it should be pretty flavourful by the time you're ready to cook. It's easier than reducing the jar, and gives you more personalized flavor.

If that doesn't reduce the water content enough, try adding just a touch more flour to the dough.

I am sure the serious foodies will downvote this comment but I precook the crust to prevent this. Roll out the dough and put it in the oven for 10 minutes at 350 then remove. Then just finish the pizza as you normally would.

My immediate reaction would be to go for a thinner crust and to use a little less sauce. I definitely wouldn't oil before sauce, but reducing the sauce could help if it's a pretty thin sauce.