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Whenever I make a pizza with fresh tomatoes on it, the juice from the tomatoes turns the crust to mush. I think I must be doing something wrong - do I need to pre-cook the tomatoes to get rid of … excess juice? Or maybe pre-cook the crust instead? Is there any way to keep pizza from getting soggy when using fresh tomatoes, or is this just a problem with using fresh tomatoes as toppings on pizza, and there is no way to prevent it? …
asked Aug 21 '10 by Keithius