Help with soggy pizza crust?
I was trying to copy a pizza I had at a food fest. I put olive oil on the uncooked crust, then heirloom tomatoes and burrata (buffalo mozzarella infused with cream). I cooked it at 450 for 10 minutes. As you can probably guess, the crust was terribly soggy.
Maybe they pre-cooked/blind baked the crust then just put it in a salamander or broiler long enough to melt the cheese?