NP-Complete (np_complete) wrote,


You folks who know:

This is what I did:

1. Took the Trader Joe's whole-wheat pizza dough out of the bag;
2. Spread the dough evenly across the pan;
3. Spread the dough lightly with pizza sauce;
4. Scattered chopped onion and sliced mushrooms across the sauce;
5. Sprinkled on low-fat cheese;
6. Put the pan in the oven at the specified temperature for the specified time.

The result was a good looking pizza that was tasty around the edges but was downright raw at the core. I'm talking about the dough, not the toppings, which were melted/browned as appropriate.

This always happens. You who know: is my oven too low? My crust too thick? My dough too cold? My baking time too short? After discovering the raw core, I baked it for 10 additional minutes, which improved matters somewhat, but not enough.

The package doesn't say to do so, but should I bake the dough for a few minutes before putting on the toppings?
Tags: cooking
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