Help! My pizza is soggy

[polyjuicepotion]

Any pizza specialists here?
I make my own pizza dough. Rolling out thin is not a problem. But it's either the crust is underbaked, or the toppings burned. I have a pizza stone and a fairly conventional fan oven.
I tried heating up the oven for a long time and at top temp. The pizza stone is on the lowest position in the oven. What am I doing wrong?

You need to cook it in the top half of the oven.

I use a thin metal baking sheet.

Are you putting too much topping on?

I bake the base on its own for about five minutes, then add the toppings. I find that my oven isn't hot enough to cook the base properly in the time it takes to cook the toppings if I put the whole pizza in at once, so this method works really well.

I also blind bake for 2/3 minutes and yes don't put too many toppings!

I don't blind bake but roll it thin, not too many toppings and put into the oven on a piece of grease proof paper

Also, if you are using fresh mozzarella, squeeze it really well as it contains a lot of liquid. Veggies like spinach and mushrooms can make it really soggy too if you put them on raw, I pre cook them before using as a topping.

How long are you heating the pizza stone for?

You need the oven as high as possible, 200 degrees plus.

Dough recipe which is fail safe (per pizza) 2tsp dried active yeast plus 1 tsp sugar dissolved in 150ml warm water. Wait until the yeast goes frothy on top.
Then whack it in to 225g flour, preferably a pizza specific dough (I bulk buy from Heygates because we are a large family and pizza is every Saturday night or they all kick off).
Need until smooth (I use kitchen aid) then leave to rise for an hour or so. Roll out, top and bake for about 10-15 minutes.

Agree, may well be your toppings (specially if you like loads of cheese - the cheese stops the steam evaporating: try 8 mins with the rest of the toppings then add the cheese).

One option is to roast peppers, mushrooms etc them put the roasted bits on your pizza.

Also agree with pp re. thin tray - I splashed out on a pizza stone and it was bloody useless.

Also all ovens are different - my old gas oven was crap for pizza (but brilliant for roast beef); new AEG steam oven is brilliant for pizza (but it's taken 6 months of experimenting to get a half way decent roast).

Thanks a lot for suggestions. Good point about toppings too thick preventing evaporation.
I'll try to blind bake.

I oil a baking sheet, put the dough in, load up with toppings and then put it on the hob for a minute or so until the oil is really sizzling. We like it thin and crispy with lots of toppings.

Had the same issue. Put on a hot frying pan for a couple of mins first whilst topping and then slide in to oven . I think Jamie Oliver recommended it somewhere. Works a test

How much sauce do you put on? You don't need as much as you think.

My mum said this, I bet she was using fresh mozzarella now I read this. Thanks to the pp who suggested it!