I’ve been doing this for a while, but it’s a problem I’ve never solved. Dunno if it’s my crust recipe or something I need to do during construction.

The recipe is as follows:

  • 1c water, 120°F
  • 1 packet dry active yeast (2.25tsp)
  • 1Tbsp granulated sugar
  • 2Tbsp olive oil
  • 3.5C white flour
  • 1tsp salt
  1. Mix the yeast and sugar in the warm water, wait to bloom
  2. Add everything else and mix into dough.
  3. Knead, proof
  4. Roll out, transfer to pan
  5. Second proof (optional)
  6. Preheat oven to 425°F
  7. Construct pizza with favorite toppings
  8. Bake at 425°F for 15min or until cheese is sufficiently browned

Step 7 usually has jarred marinara, meats (except pepperoni), spices, and cheese, and all the veggies (and pepperoni) go on top.

Still, the very middle part of the pizza ends up a little doughy, just where the sauce meets the crust. The outside of the pizza is just fine, but the only thing I can think is that the sauce is adding too much water. Do I need to add a layer of oil before the sauce, or should I try to reduce the sauce before adding it? Should I reduce the temp and increase the time?

Thanks!

Edit: Everyone has had some great ideas. I’ll have plenty to try!

  • truthfultemporarily@feddit.org
    1·
    4 days ago
    • Dough should use x/2 water for x amount of flour, in weight. And no sugar. So for example 300 g flour, 150 g water, 3 g salt. You can feed the yeast some of the flour instead. But don’t mix yeast and the salt.
    • Boil the sauce so it’s as thick as possible. Should be very big, slow bursting bubbles.
    • Preheat oven as high as it can go. It will still be colder than a real pizza oven.
    • froh42@lemmy.world
      1·
      4 days ago

      That sounds like extremely low water. I go for 60-68% of water by weight. Ah and I use pizza flour (tipo 00, high protein).

      The choice in flour makes a huge difference.