This was my first time making home made pizza and it was really delicious. The only thing that made it less enjoyable was how floppy and soggy the pieces were. How can I try and prevent this for next time?
Stretch the dough thinner. Higher temps. Get a baking steel.
johnnyribcage
Make sure it’s coming out crisp for one – like the other guys said, thinner and higher temps can helps use a baking steel or stone. Bake at the highest temp your oven can do.
And like the other guy said, don’t leave it on the pan. I put might straight on a cooling rack out of the oven and leave it there for a bit to cool. Stays crisp, otherwise it’s there steaming and absorbing moisture on the pan.
bigboxes1
Stretch it thinner, use a pizza steel and heat your oven to as hot as it can get for about at least an hour. When you take it out, put it on a wire rack and let it cool for about 5 minutes. Then transfer it to your pizza pan and cut it. Good luck!
3 Comments
Stretch the dough thinner. Higher temps. Get a baking steel.
Make sure it’s coming out crisp for one – like the other guys said, thinner and higher temps can helps use a baking steel or stone. Bake at the highest temp your oven can do.
And like the other guy said, don’t leave it on the pan. I put might straight on a cooling rack out of the oven and leave it there for a bit to cool. Stays crisp, otherwise it’s there steaming and absorbing moisture on the pan.
Stretch it thinner, use a pizza steel and heat your oven to as hot as it can get for about at least an hour. When you take it out, put it on a wire rack and let it cool for about 5 minutes. Then transfer it to your pizza pan and cut it. Good luck!