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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?



Sep. 4th, 2011 02:01 pm (UTC)
That sounds like a good idea (especially the olive oil! Mmm!) Approximately how long does the average dough take to not be gooey, do you know? (I just need an approximation, so I know whether to check every two minutes or every seven.)

Thank you!