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
Mix the yeast and sugar in the warm water, wait to bloom
Add everything else and mix into dough.
Knead, proof
Roll out, transfer to pan
Second proof (optional)
Preheat oven to 425°F
Construct pizza with favorite toppings
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!
