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!
“all the veggies” bring all the moisture. Cut back or precook the wet stuff. Go easy on the sauce.
I agree. Since I usually make the sauce myself, if I don’t cook it long enough, it may lead to moist crust. But it rarely happens anymore. Same for the toppings.
Heat input is #1 as others have said, but moisture reduction is #2. Make your crust thinner and use fewer toppings or plan to bake that mofo for an hour at a lower temperature.
Ideally any veggie is used sparingly if at all. Browning and cook quality are better if it’s only meat, cheese, and a bit of sauce.
Only as a last resort. I’m pretty sure my SO would cook me alive, otherwise!