Search for:
Made Sheet pan Pizza Not sure what I did wrong. The bottom has no crunch at all. What did I do Wong ? Please help.
Pizza

Made Sheet pan Pizza Not sure what I did wrong. The bottom has no crunch at all. What did I do Wong ? Please help.

By

This is the recipe I followed:

  1. Bread Flour 12% Protein: 270 Grams

  2. Honey: 5 Grams

  3. Active Dry Yeast: 1 Gram

  4. Water: 170 Grams

  5. Salt: 7.5 Grams

Hydration: 62%

I mixed all the ingredients in kitchen aid mixer made sure yeast was active by first mixing honey water and yeast. Water was room temp. Then added bread flour and salt at the very end and mixed until dough temp was around 73F. Stretch and fold 4 times every 30 minutes. Ferment for 24 hours at room temp. Stretch Dough on SheetPan covered in olive oil and added low moisture mozzarella first followed by chunks of tomato sauce. Baked at 450F for 20 minutes. Oven was preheated and left at 450F for 30 minutes before putting in the pizza turned sheet pan 180 degrees at 10 minutes. Added Basil at the very end. All fermentation was at room temp around 73F. Not sure what I did wrong. This should have been a fail safe pizza but it didn't turn out great. It was ok. Is it the pan ? I had an extra analog oven thermometer and it read 450F. Any help is appreciated. Thank you.

by Big_Armadillo_8009

3 Comments

  1. ethanhinson

    The pan and not enough heat.

    If 450 is all ya got, you will definitely need a dark metal pan which will conduct heat better than this sheet pan. Lloyd pan is the go to.

    Also I would go higher hydration and do a parbake if you really want it crispy on the bottom. Par bake is common with pan pizzas even in a commercial setting.

  2. Sector_Black

    I have pans that look like that and it’s pretty tough to get a good crispy bottom with them.

    How high up did you have the pan in the oven? Did you put it on anything? When I’m doing something like this, I heat up my pizza steel for at least a half hour on the lowest oven rack and put the pan directly on top of it. And I don’t know if it helps but after a bit I’ll go in and slide the pan over to a different part of the steel because it makes me feel better than I’m moving it to “fresh heat.” If that’s even a thing.

    Honestly though, don’t use these pans for pizza. I always just use a Wilton pan from Walmart for my sheet pans and Detroit styles and they work fine. Darker color absorbs heat more.

  3. Primary_Present_1827

    I oil the pan..then cook it covered. That way my bottom can get crispy without the top burning…

Write A Comment