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!

  • Tolookah@discuss.tchncs.de
    7·
    14 hours ago

    A stone or steel and higher temperature+less time will help immensely. Even a preheated cast iron pan would help. (Look at specific cast iron pizza instructions, I haven’t made any)

    I tend to do 500f for 6-7 minutes on a baking steel and even heavier toppings are good.

    Also: what toppings? Uncooked mushrooms and pineapple are super wet, cooking them beforehand is important.

    • Rob Bos@lemmy.caEnglish
      2·
      25 minutes ago

      I always cook the mushrooms first with soy sauce and red pepper flakes. Cook them down and toss them so they’re well coated and the water is all reduced off. Six or seven minutes while we roll out the dough.

      Tip; cook mushrooms covered until they release their water. Steam them hard for like 5 mins. They’ll shrink and squeeze out their moisture. Don’t use oil, they just absorb it. Then reduce the liquid.

    • Telorand@reddthat.comOP
      3·
      13 hours ago

      Yes, mushrooms are often in the sauce layer. I had no idea they had so much moisture. They don’t seem wet, like a green pepper or fresh tomato, so I just stuck them in there!

    • Tug@kbin.earth
      1·
      13 hours ago

      This right here, pre-heat the pan/stone and you’ll get a better crust. I’m presuming you’re not making the crust too thick.