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!

  • RvTV95XBeo
    7·
    18 hours ago

    A lot of people have mentioned getting a pizza stone or steel and cooking at higher temps, and they’re 100% right.

    I just want to add that steel is definitely the way to go if it’s in the budget - specifically, steel has more thermal mass and conducts heat better than stone.

    Crust crispness is entirely a function of how much heat you’re able to supply to the surface, and when baking in a standard oven (max ~500F) instead of a pizza oven (700+ F), you need all the help you can get - which means steel, preferably at least 1/4" thick.

    Sticking with the tools you have, you can try preheating your pan, like you would a stone/steel, before putting the topped pizza on it.

    • Telorand@reddthat.comOP
      2·
      16 hours ago

      Thanks for the advice! I had a stone once, but it cracked (from heat), and I just never replaced it. A pizza steel is something new I’d never heard of until people mentioned it in the comments, so I’ll have to look into that.

      I have a double-layered, perforated pan that’s maybe 16ga altogether, but I can try preheating that.

      • RvTV95XBeo
        2·
        12 hours ago

        For sure look into the pizza steel.

        Stones often crack not because of heat specifically, but because of moisture.

        They should really only ever be exposed to moisture once fully heated, and allowed a little extra time after the pizza bakes to dry out before turning the oven off.

        A pizza steel will be more resilient, though it can rust if washed regularly without seasoning (just like a cast iron / carbon steel pan)

        A big oven safe pan is a good start, the heavier the better.