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!

  • jtsk2009@lemmy.ca
    9·
    15 hours ago

    I am sure the serious foodies will downvote this comment but I precook the crust to prevent this. Roll out the dough and put it in the oven for 10 minutes at 350 then remove. Then just finish the pizza as you normally would.

    • anime_ted@lemmy.world
      2·
      14 hours ago

      I’m something of foodie and I agree with this. Also use less sauce, spread the sauce thinner, or find a sauce that has less water in it. It’s the unevaporated liquid in the sauce that insulates the dough on top and keeps that surface from baking properly, making it mushy. Par-baking the crust starts that baking process before you put the ingredients on and helps to avoid this.

      Lots of thickly cut toppings with liquid in them such as tomatoes or improperly dried fresh mozzarella can also prevent the crust from baking properly so par-bake and then add the ingredients before finishing the baking to help with this. Good pizza takes work but you’re on your way to it.

      • Telorand@reddthat.comOP
        2·
        13 hours ago

        Some people also mentioned mushrooms as a source of moisture, and I put fresh ones in the sauce layer (I forgot that exception). I never really thought of them as particularly “wet.”

        But perhaps doing a par-baking step is warranted. You do it for pies, and what is a pizza, if not a pie?

        • ColeSloth@discuss.tchncs.de
          3·
          8 hours ago

          I like thicker crispy crusts and heavily sauced. I’ve pre-cooked my dough before adding sauce and toppings for decades.

          • Telorand@reddthat.comOP
            1·
            22 minutes ago

            Sounds like a winning combination to me. Thick crust is what my SO and I like, and we judge takeout pizza on the crust quality 😆