Not enough heat from below, or too much moisture on top. Preheat a pizza stone or steel for 45 minutes at the oven’s highest setting, use a thin layer of sauce, and drain wet cheese and vegetables.
The causes, and the fixes
| Cause | Fix |
|---|---|
| Base not hot enough | Stone or steel, preheated 45–60 minutes at 500–550 °F |
| Thin, solid baking sheet | A preheated stone or a perforated pan |
| Too much sauce | A thin layer — about ¼ cup for a 12-inch pizza |
| Wet toppings | Drain fresh mozzarella; pre-cook mushrooms, spinach, peppers |
| Center stretched too thin | Keep it as thick as the rest |
| Rack too high | Lowest position, closest to the bottom heat |
| Cut too soon | Rest 2 minutes on a rack, not a solid plate |
What is happening
The base cooks from the heat underneath; the toppings release water from above. If the heat from below is too slow, the water wins and soaks in before the dough sets. A preheated stone stores heat and gives it to the dough at once — that is the whole fix. See do I need a pizza stone.
Stones and pans on this site
Pizza stones: the Unicook 15 × 12 in at $33.99, the Ritual Life 15-inch at $36.95 and the Emile Henry at $109.95.
Perforated pans, which heat in minutes: the BAKKENMASTER 13-inch pair at $15.99 and the Emporio Kitchen pair at $15.43.
In a toaster oven
The bottom element is close, which helps — but most toaster ovens top out at 450 °F and a 15-inch stone will not fit. Use a preheated small pan on the lowest rack; see how hot does a toaster oven get. In an air fryer, a small pizza crisps well on the crisper plate — see can you reheat food in an air fryer.
Reheating leftover pizza
A dry skillet with a lid, or an air fryer at about 350 °F for 3 to 4 minutes, crisps the base again. The microwave makes it soggier.
Prices quoted in this text were read on 2026-10-18. The live price is at the top of the page.
What readers want to know
How do I get a crisp pizza crust in a home oven?
Preheat a pizza stone on the lowest rack at the highest setting, 500 to 550 °F, for 45 minutes to an hour, then launch the pizza straight onto it. A perforated pan heats faster and crisps better than a solid sheet. Keep the toppings light, and par-bake a thick crust for 3 to 5 minutes before topping.
Why is my homemade pizza soggy in the middle but done on the edges?
The center has the most sauce and toppings and the least heat, and dough stretched thinner in the middle soaks it up. Use a thin layer of sauce, leave the center no thinner than the rest, drain fresh mozzarella and pre-cook watery vegetables such as mushrooms and spinach.
Does parchment paper make pizza soggy?
A little, if left under the whole bake. It sits between the dough and the stone and slows the heat. Slide the pizza on with the parchment, then pull the paper out after 3 to 5 minutes once the base has set. See do I need a pizza peel.
Last reviewed 18 October 2026