Perfect pies are possible! Chef Luke from Alive & Kickin’ Pizza Crust walks you through ways to avoid common pizza crust issues.
Troubleshooting Common Crust Issues
If the crust isn’t “just right,” pizza can go from perfected to rejected. How does a pizza maker walk that thin line? With a lot of practice and a little knowledge about how to avoid common crust issues like these:
My pizza crust is undercooked
When your pizza is brown in a few spots but the crust color is predominantly white or yellowish, your oven simply isn’t hot enough. There isn’t enough heat built on the cooking surface to get the desired browning.
My pizza is too bubbly
Crusts that bubble in the middle are usually the result of not docking or under-docking your dough. Under-proofing could also be the culprit as the bubbles haven’t had enough time to disperse through your dough, and remain bunched in the center of the crust.
My pizza is cooked unevenly
When using a wood-fired oven, rotating your pizza is the key to consistent cooking and a golden brown appearance. A pie that’s not been turned will be charred on one side and a little under-done on the other, although the toppings may be nearly properly cooked.
My pizza crust is overcooked
Overcooking simply means your oven is too hot. To correct it, let the stone cool in brick or wood-fired ovens, or turn down the flame or temperature on other oven types. Visually, overcooked pizzas are very dark and look charred in comparison to pies that are cooked well or undercooked.
You can visually see the differences that properly prepared dough, oven settings, and cooking practices make in a finished pizza. Not to mention the effect on taste and patron satisfaction!