Keeping pizza crust from getting soggy from fresh tomatoes Whenever I make a pizza with fresh tomatoes on it, the juice from the tomatoes turns the crust to mush.

I think I must be doing something wrong - do I need to pre-cook the tomatoes to get rid of excess juice? Or maybe pre-cook the crust instead?

Is there any way to keep pizza from getting soggy when using fresh tomatoes, or is this just a problem with using fresh tomatoes as toppings on pizza, and there is no way to prevent it?
Here are a few things that have worked for me:


Brush oil on the dough before applying toppings.  (Already suggested)
Scoop out the seeds and guts and then dice your tomatoes instead of slicing.  This should get rid of some of the moisture.
Add cheese and then place tomatoes on top.
Stretch your dough evenly and not too thin.  


I usually don't precook tomatoes (sauce at least) because it ends up getting gummy since they get cooked twice.