I’m something of foodie and I agree with this. Also use less sauce, spread the sauce thinner, or find a sauce that has less water in it. It’s the unevaporated liquid in the sauce that insulates the dough on top and keeps that surface from baking properly, making it mushy. Par-baking the crust starts that baking process before you put the ingredients on and helps to avoid this.
Lots of thickly cut toppings with liquid in them such as tomatoes or improperly dried fresh mozzarella can also prevent the crust from baking properly so par-bake and then add the ingredients before finishing the baking to help with this. Good pizza takes work but you’re on your way to it.
I’m something of foodie and I agree with this. Also use less sauce, spread the sauce thinner, or find a sauce that has less water in it. It’s the unevaporated liquid in the sauce that insulates the dough on top and keeps that surface from baking properly, making it mushy. Par-baking the crust starts that baking process before you put the ingredients on and helps to avoid this.
Lots of thickly cut toppings with liquid in them such as tomatoes or improperly dried fresh mozzarella can also prevent the crust from baking properly so par-bake and then add the ingredients before finishing the baking to help with this. Good pizza takes work but you’re on your way to it.