I am an owner of a small pizzeria. Im noticing my pizzas are coming out "soggy".. The crust and bottom of the pizza is cooking good, nice golden brown. But there seems to be an excess of water on the pizza sometimes. The more toppings the worse it is. I use canned mushrooms but I drain them and squeeze them out, but it happens on pizzas that have no mushrooms as well. I use a middleby marshall oven set at 475 degrees cook time 9 minutes.
Any tips or advice would be greatly appreciated.