Nope, the key is to go light on the tomato sauce. I see the link doesn't go into that much detail, but I've got the cookbook the recipe comes from and in it GL emphasises that you should spread a very thin layer of tomato sauce on the dough. Like, I use maybe a couple of tablespoons for a big pizza, and just smear it over. If you have pools of it, it'll be very soggy. If you use a little, the liquid evaporates quickly in the hot oven and the tomato-y residue intensifies in flavour.
sorry for passionate essay but this particular pizza recipe has seen me through many teatimes hence evangelism
(if you have a breadmaker, btw, the dough business is a doddle)