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[Question] When making pizza, is there a way to prevent soggy crust? (reddthat.com)
submitted 19 hours ago* (last edited 13 hours ago) by [email protected] to c/[email protected]
60 comments fedilink hide all child comments
 

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!

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[–] [email protected] 32 points 18 hours ago (8 children)

A pizza stone.

[–] [email protected] 7 points 18 hours ago* (last edited 17 hours ago) (3 children)

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.

[–] [email protected] 1 points 16 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.

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