How do I stop the bread getting soggy?+
Toast the cut side first to dry the surface, then create a barrier by adding a thin layer of grated low moisture mozzarella before the sauce. Brushing the bread with oil or garlic butter before any cheese also helps “waterproof” it so the sauce stays on top.
What type of bread works best?+
Choose a soft wide French style loaf or supermarket French bread rather than an ultra airy artisan baguette, since a tighter crumb holds toppings better and is easier to eat. If your baguette is very crusty or very holey, press the crumb down or scoop a bit of the interior so toppings sit flat.
What cheese should I use so it melts and does not make the pizza watery?+
Use low moisture shredded mozzarella as your main cheese because it melts well and has far less water than fresh mozzarella. If you want fresh mozzarella for flavour, pat it dry or press it in a towel first and use it sparingly on top only.
How do I get the bread edges crisp and the cheese nicely browned?+
Bake at a high oven temperature and preheat the oven fully, then finish under the grill until the cheese bubbles and spots brown. A preheating stone or hot tray helps if you have one. A quick broil at the end gives that pizzeria look and a crisp edge without overcooking the toppings.
What’s the best way to handle wet toppings like mushrooms peppers or fresh tomatoes?+
Cook or roast high moisture toppings first to drive off water then pat them dry so they do not steam the bread while baking. Keep topping amounts moderate so steam can escape rather than build up and soften the crust.
Can I make these ahead and how should I store and reheat them?+
You can assemble and chill the pizzas for a few hours then bake from cold adding a few extra minutes in the oven for even heating. Leftovers reheat well in a hot oven or under the grill for a few minutes to restore crispness; avoid the microwave which makes the bread soggy.
