Log in

No account? Create an account

Previous Entry | Next Entry


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 03:55 pm (UTC)
I have a few suggestions
1. Check to see if all the heating elements in your oven are working correctly. Each oven is different, so you might have heat from the top only, bottom only or both top and bottom. You might have to play around with where in the oven you put the pizza.
2. Make sure the center of the dough is much thinner then the edges. Professional pizza makers do that spinning thing for a reason, LOL.
3. You might want to try using a pizza stone, available at most stores that sell pots and pans. You pre-heat the stone and then put your pizza directly on it. It mimics a pizza oven.
4. Partially bake the crust before you add the toppings. Stick it into a pre-heated oven for about 5-10 minutes and then add the toppings and get it back into the oven ASAP.
Hope that helps.
Sep. 4th, 2011 05:13 pm (UTC)
That all sounds like excellent advice! Thank you!