Dawn;
Ice crystals are the culprit here. Leave some vegies in the prep line conrainers overnight and check them on the following day to see if there is any sign of ice crystal development. If there is, just set the temperature controller a couple degrees higher. If you are not already doing it, you might also be sure to put a strainer in the bottom of the containers to keep the vegies above any water that might accumulate in the containers. If you don’t have a strainer insert, use a folded paper towel several layers thick to help absorb any moisture released from the veggies. Also, if you have a top damper on your oven make sure it is closed as this will increase the top heat to your pizzas making for more effective drying.
If this doesn’t help, you might be using an excessive amount of vegetable toppings. I ran across this a couple years ago, and the only effective solution, without changing the pizza, was to change over to an air impingement oven.
Tom Lehmann/The Dough Doctor
