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
- Mix the yeast and sugar in the warm water, wait to bloom
- Add everything else and mix into dough.
- Knead, proof
- Roll out, transfer to pan
- Second proof (optional)
- Preheat oven to 425°F
- Construct pizza with favorite toppings
- 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!
@Telorand Soggy crust is usually from the toppings. Try using less marinara. Also experiment with pre cooking veggies, especially mushrooms.
Your oven temp looks a little low. I bake at 550° convection for about 6:30. Finally, if you don’t have a pizza stone or (preferably) a steel, you might consider that. It really helps get the crust done better.
I had a pizza stone once, and it was great, but it cracked one day, and I just never replaced it. I have a perforated pizza pan, and that seems to work well enough.
It’s gotta be the moisture. I put mushrooms in with the marinara, and my SO likes extra sauce, so sounds like I need to do some trial and error with cooking temps and sauce moisture content. Lots of y’all do higher cooking temp, and I’ve never been brave enough to go hotter in the past.