Pizza time everything pizza

Note to Crabby: don't know what onions you used...........

I always use red (raw) & don't put them on until the cheese has been put on & only for the time period it takes to melt the cheese.
 
That's what I did. It still came out watery. I used a lot of red onion.

what else was on the pie besides because red onions don't really get watery (at least 've never seen that).

I saw earlier that you were making a sauce - where there whole tomatoes in it when it went on?
 
I saw earlier that you were making a sauce - were there whole tomatoes in it when it went on?

I use red onions a lot & they never resulted in a watery pie..
 
hmmmmmmmm..................

Not at all familiar with puree - does it liquify under heat? A lot of the moisture in the puree can be held in suspension when cool but liquify with heat.

About the only time I was ambushed with a watery pizza is the first time I used pesto - forgot about the olive oil in the pesto.
 
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