First, you must dry out your sauce. I’m not saying turn it into leather, but simmer it down until it’s thick enough to stand a spoon in. A runny sauce steam-cooks your crust from above—it’s a crime against crunch.
Second, pre-cook your toppings. Mushrooms are basically tiny sponges for regret. Fry them first. Same with pepperoni? Not required, but if you lay down raw pepperoni slices, they curl into greasy bowls of sadness. Blotting raw veggies with a paper towel isn’t fancy; it’s survival.
Third, don’t you dare put cold cheese on a pizza. Cold cheese takes forever to melt, meaning your crust burns while the mozzarella pouts. Let it sit out for 20 minutes, or better yet, pre-mix it with a pinch of cornstarch to absorb any weepy dairy tears.
