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Old 07-19-2014, 07:26 AM
 
11,712 posts, read 16,463,708 times
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What went wrong yesterday?

Dough:
2 1/2 cups of flour, some corn meal, dough looked and felt like a baby's butt which was my grandmother's guideline for yeast dough.


Sauce:
Oven roasted tomatoes with olive oil, rosemary, salt, a short run in the chopper.

Toppings:
Slices onion, garlic, ham, various peppers, mozzarella

425F, oven pre-heated, pizza rectangular.

The outside slices were perfect - crunchy but moist topping. The inside pieces had a soggy crust.

HELP!!!
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Old 07-19-2014, 07:37 AM
 
Location: N of citrus, S of decent corn
34,585 posts, read 42,755,715 times
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It sounds like your pan was not conducting the heat evenly. Is it a nice, heavy pan? Next time, try 450 degrees and put it on the lowest rack.
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Old 07-19-2014, 07:42 AM
 
Location: Middle America
35,821 posts, read 39,387,870 times
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Yep, even cooking issue. I like a 450-500 degree oven and a preheated pizza stone.
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Old 07-19-2014, 09:12 AM
 
5,574 posts, read 5,540,200 times
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Quote:
Originally Posted by Threestep View Post
425F, oven pre-heated, pizza rectangular.
You didn't indicate what you were cooking it on or if it was pre-heated. I think that's where your problem is.
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Old 07-19-2014, 09:21 AM
 
3,877 posts, read 4,577,670 times
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425 is not hot enough for pizza. You need as high as your oven will go, and you need to preheat your cooking pan in there as well. Also, don't go too heavy on toppings/sauce at the center. A nice, thin, even spread of ingredients is what you need.
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Old 07-19-2014, 09:35 AM
 
11,712 posts, read 16,463,708 times
Reputation: 16416
Thank you! Leftovers were great:>)
Pizza stone is on the shopping list. Does it also go on the grill?
Sorry but pizza is something I was never interested in and now SO discovered pizza.
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Old 07-19-2014, 01:28 PM
 
Location: Castlederp
9,268 posts, read 5,435,914 times
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Maybe slow cook it ?
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Old 07-19-2014, 01:35 PM
 
Location: San Antonio/Houston
33,600 posts, read 51,826,099 times
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You didn't drain well your wet ingredients?
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Old 07-19-2014, 03:26 PM
 
5,541 posts, read 4,389,691 times
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Quote:
Originally Posted by Threestep View Post
What went wrong yesterday?

Dough:
2 1/2 cups of flour, some corn meal, dough looked and felt like a baby's butt which was my grandmother's guideline for yeast dough.


Sauce:
Oven roasted tomatoes with olive oil, rosemary, salt, a short run in the chopper.

Toppings:
Slices onion, garlic, ham, various peppers, mozzarella

425F, oven pre-heated, pizza rectangular.

The outside slices were perfect - crunchy but moist topping. The inside pieces had a soggy crust.

HELP!!!
I use a metal pizza pan with little holes in it. Also make sure the crust is evenly spread out. And as someone mentioned, ingredients are not too moist. I also spread the sauce very thin, maybe 2-3 tablespoons at the most. My pizzas are not huge, maybe 12 inches.
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Old 07-19-2014, 03:31 PM
 
11,712 posts, read 16,463,708 times
Reputation: 16416
No soggy toppings, oven pre heated. It tasted great but the crust was not "crust".
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