I used to always get soggy crust and realized it works better if I saute my veggies first. Although, im sure your right. I put way too many toppings ;)

Thank you for these tips. We are still experimenting with how to make the best pizza and we love your dough recipe! I find that using a pizza stone makes them come out the best!

I want to share our tips for making a moist and yummy turkey. Here is the link:
http://ahighandnoblecalling.com/2009/11/thanksgiving-turkey/

Have a great day!

We just had homemade pizza last night. I have never tried taking the pizza out of the pan, so it doesn't get soggy. I am definitely going to do that next time. I have a round pan with holes, and that seems to make the crust just perfect.
My tip today is about instant yeast.
http://thehappyhousewife.com/instant-yeast/

Toni

Thanks for the great tips on pizza. I cook a lot of great things, but pizza is one that I don't do well with, I'm sure these tips will help!
Thanks for hosting!
Quick & Easy Apple Peeling
http://hoosierhomemade.com/caramel-apple-crisp/

Here's my kitchen tip on reusing measuring cups and spoons.

http://lindaslunacy.blogspot.com/2009/11/kitchen-tip-measuring-cups.html

Linda

I have found that using a pizza stone (pampered chef) eliminates the soggy crust altogether. It doesn't get soggy at all, no matter how long it sits on the pan.

Our family loves fall sqush and butternut squash is so versatile, healthy and delicious.

http://www.familybalancesheet.org/2009/11/how-to-roast-butternut-squash.html

Thanks,
Kristia@Family Balance Sheet

I don't have a blog, but had to share our "secret" for fabulous pizza. I stumbled on a spice blend that MAKES the pizza. It's Chef Paul Prudhomme's Herbal Pizza and Pasta Magic. You can get it in grocery stores. The jar sometimes comes in a narrow little box and other times I've seen it alone as a narrow, plastic spice jar. It has a bright green lid and has Chef Paul's portrait on the label (a heavy-set man in a beret).
One thing I have noticed about my pizzas is that if I put the peppers/onions in slivers on the very top of my pizza with no cheese covering them, and then drizzle a bit of olive oil on them, they actually cook through without being soggy/wet.
I spent a couple of years perfecting pizza, and now we love them so much that we have become "pizza snobs". LOL!
YUM! Thanks, Tammy

I shared about using buttermilk in mashed potatoes for an extra delicious side dish.

http://cookingwiththe4bs.blogspot.com/2009/11/my-favorite-mashed-potatoes.html

susan

Whether you are eating "regular" Pepperoni or Turkey Pepperoni (or, Beef, as I think Tammy has a recipe for)... A great way to avoid those oh-so-lovely (not) pools of grease that form on top, my suggestion is for those of you who have a microwave: Take a piece of paper toweling, place it onto a plate, then place as many slices of pepperoni you plan on using, top with another piece of paper towel, and microwave on high about 45 minutes--- the end result is a very "wet" piece of paper towel of fat, that would have made it to your mouth/stomach otherwise... let your pepperoni cool, and then place on your pizza, bake as usual (the result of the pepperoni is a bit stiffer than an uncooked piece, but it tastes the same when you are eating it on a hot piece of pizza!!)

Hope someone finds this useful..

Jamie (PGH, PA)