What's the deal with pizza?

**Cujo** · 10-06-2019, 01:21 PM

For some reason my pizza dough isn't cooking through. The middle remains soft and doughy regardless.
Cooking for a longer time simply results in overcooked toppings.
I'm using a bench top oven with a max heat of 250 Which isnt high enough really but extended cooking time should resolve that.
I even tried cooking the dough for 10 minutes before adding the toppings which resulted in overcooked tough dough with a soft doughy inside.
WTF? I'm doing something wrong with the dough but what?
Any ideas?

**Takeovers** · 10-06-2019, 01:26 PM

Sounds like your oven gives the heat from above. Pizza needs heat from below or from both directions.

**Cujo** · 10-06-2019, 01:45 PM

Elements above and below.
No stone just a baking tray.

**buriramboy** · 10-06-2019, 01:48 PM

Cooking a pizza at 250? Are we talking fresh of frozen ones here? 180-200 for 8-10 mins for fresh maybe an extra 5 mins if frozen.

**Cujo** · 10-06-2019, 01:49 PM

Fresh.
Agree about the time, which is why I cant understand why the crust remains doughy inside.

**docmartin** · 10-06-2019, 02:10 PM

Keep the base thin ?
Don’t put a lot of toppings on ?

**buriramboy** · 10-06-2019, 02:21 PM

Originally Posted by Cujo

Fresh.
Agree about the time, which is why I cant understand why the crust remains doughy inside.

Your cooking it at too high a temp and dont overload with toppings.

**Takeovers** · 11-06-2019, 03:33 AM

Originally Posted by buriramboy

Your cooking it at too high a temp

Look here for something that counts as a real pizza oven. It should exceed 400°C. Though honestly 350°C should be enough.

What's the deal with pizza?-pizzaofen-alfredo-dld9070-getunt-jpg

What's the deal with pizza?-pizzaofen-alfredo-dld9070-getunt-jpg

**Orrens** · 11-06-2019, 03:50 AM

A pizza stone used to work for me.
I did wonder if a piece of steel heated on the stove top would produce better results but I have a solid record of burns, setting towels on fire and dropping the whole shebang on the floor.

I may have grown a brain at that point.

Orrens
Almost 4am and I am fancying a pepperoni pizza

**SKkin** · 11-06-2019, 03:16 PM

Originally Posted by Orrens

setting towels on fire

You too?

**NamPikToot** · 11-06-2019, 03:48 PM

SKkin you knicking Orrens' towels as well as my Mrs plates?

**SKkin** · 11-06-2019, 04:20 PM

^Be careful with your towel when you're getting your pizza out of the convection oven.

**docmartin** · 11-06-2019, 04:32 PM

What's the deal with pizza?-d2ebae8c-7b22-4c88-a1d0-163e472c06b1-jpeg

Don’t forget to bring a towel

**Hugh Cow** · 11-06-2019, 04:36 PM

Just for something different, have you checked your oven thermostat with an accurate oven thermometer?

**baldrick** · 11-06-2019, 06:06 PM

have you tried nuking the base first for a few minutes ?

**Cujo** · 12-06-2019, 09:09 AM

Originally Posted by baldrick

have you tried nuking the base first for a few minutes ?

Have you done that?

**Cujo** · 12-06-2019, 09:11 AM

Originally Posted by Hugh Cow

Just for something different, have you checked your oven thermostat with an accurate oven thermometer?

No but the thing is if the toppings are overdone, whatever the oven temperature, the base should be done.

**Hugh Cow** · 12-06-2019, 09:30 AM

I am no expert on pizza but what happens if you cook the base alone without toppings? Do you still have the same problem?

**Cujo** · 12-06-2019, 11:48 AM

See post 1.

**Humbert** · 12-06-2019, 12:19 PM

When making pizza with one of these counter top ovens you have to settle for imperfectly cooked base. Pizza ovens and wood fired ovens cook pizza at 370 - 400 c for a relatively short time. You just cannot get the proper result with one of those ovens. I've got the same problem. I've tried pre-baking the base but like you said it tends to make it hard and dense. I have settled on pre-baking the base for only a few minutes and then cranking the oven up and baking until the cheese is bubbly.

Are you using 00 pizza flour or bread flour?

**Switch** · 12-06-2019, 12:35 PM

You bunch of pussy whipped old fookers, just get a woman to do it for you.

Make sure you let her share the wine though.

**Cujo** · 12-06-2019, 12:37 PM

Bread flour
I presume. Whatever they sell.

**Cujo** · 12-06-2019, 12:40 PM

Originally Posted by Switch

You bunch of pussy whipped old fookers, just get a woman to do it for you.

Make sure you let her share the wine though.

Making pizza is mans work.

**Switch** · 12-06-2019, 12:53 PM

Originally Posted by Cujo

Making pizza is mans work.

Mysoginist lol. This is why you’re on a bloke forum looking for advice.

Try mumsnet.com

**Headworx** · 12-06-2019, 12:57 PM

^^It is. And those men have pizza shops where after mountains of fuck-ups, they got the perfect bases and topping combos and cooking times under control. And they probably deliver

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