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Old 07-20-2014, 10:17 AM
 
Location: Gatineau, QC, Canada
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If your oven doesn't get hot enough, you might benefit from baking the dough for a few minutes before adding the sauce and toppings. That way it gains a little integrity before the wet component, and hopefully the centre won't be soggy.
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Old 07-20-2014, 01:07 PM
 
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Maybe your crust is just too thick or you didn't let it rise enough before you put all the toppings on it. If it hasn't risen enough, the crust will be thick and uncooked looking.

I use a pizza crust recipe by Mark Bittman. He uses quick rising yeast so, rise time is fast. I make two pizzas from one recipe. I like a thin crust. I've never had an uncooked pizza using this recipe. I use my perforated pizza pan and oven set to 450.
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Old 07-20-2014, 01:12 PM
 
Location: Houston
152 posts, read 323,189 times
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Quote:
Originally Posted by Jesse44 View Post
If your oven doesn't get hot enough, you might benefit from baking the dough for a few minutes before adding the sauce and toppings. That way it gains a little integrity before the wet component, and hopefully the centre won't be soggy.
This! It may not be the most authentic method, but I pretty much pre-bake all my pizza crusts (before topping them with sauce, cheese and other ingredients) for about 7-8 minutes at 375-400, depending on the heat tolerance of my pan. I also prefer pans with holes in them.

For toppings that release a lot of water (such as mushrooms) I saute them just enough to get some of the water out before putting them on the pizza.

My pizzas always turn out evenly cooked with a crispy crust this way.
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Old 07-20-2014, 01:24 PM
 
Location: The Carolinas
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Damn. Now I really want a pizza. It really is an art and a science!
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Old 07-21-2014, 03:56 AM
 
Location: Sunrise
10,869 posts, read 13,638,218 times
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Quote:
Originally Posted by armory View Post
The brick oven is best as you do need a heat from hell effect for good pie crust but I always consider the costs of one versus the other. Would you ever break even if building your own oven? I have friends who have large metal ovens for outdoor use and they ain't cheap. They do make good pie. Their ovens can be moved whereas the brick version can't. The restaurant down the street makes great pies in a brick oven. They do steaks in there as well which was a surprise.

Would you ever break even?

Seriously? Who freakin' cares if you break even. This is pizza we're talking about. Leave the nickle and diming to trivial things, like the stock market and real estate. I admit that I have not yet built a brick oven. The only reason is that I do not plan to live here very much longer. These things are impossible to move. When we move, I am building a brick oven.
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Old 07-21-2014, 04:00 AM
 
Location: Sunrise
10,869 posts, read 13,638,218 times
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Originally Posted by karen_in_nh_2012 View Post
Threestep, please let us know which one you buy and how it works!

Just buy a bunch of refractory bricks and line them up on the lowest grate of your oven. Leave them there permanently. Every oven would benefit by the addition of a bunch of refractory bricks -- oven holds heat better, is more even, and cooks pizzas better.
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