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Just made this pizza and it turned out under-cooked in the middle and top. I followed the recipe as written and baked it for the time specified and the edge of the pizza and bottom crust was very brown and crusty but the top/middle of the pizza was under-cooked. I was very careful not to overload with toppings, as suggested. I used a pizza stone. I’m disappointed in the results.
Hi Barbara, every oven is different. Sounds like with your oven set up you needed to cook the pizza a minute or two longer, and perhaps position the pizza stone and rack a little bit higher in your oven.
It’s just perfect, all family enjoy it! Thanks
Thanks for sharing!
It’s a good recipe
Thanks for sharing a great recipe! Have made the pizza twice, the first time with exactly the measurements, the second time I needed more flour. As mentioned on another post, the type of flour used can make a difference.With 1kg of flour this we made 4 pizzas!
The pizza was good
how many degrees should i bake the pizza?
Hi, Eva! The recipe says to heat the oven to 475F. Enjoy!
It was a little hard to make. Haven’t made home-made pizza since high school. It came out amazing. Just like Domino’s Pizza!!!
its great but whay i cant find a recipe with a real homemade tomato sauce. everybody open cans and puree boxes
Hi Dolla, here’s the tomato sauce recipe I use: https://www.simplyrecipes.com/recipes/basic_tomato_sauce/. It works well puréed on pizza.
I used the pizza dough recipe and it was great. I have my own traditional sauce recipe, Then my own toppings. The pizza was perfect.
I happened upon this recipe around 2010/11ish…then I lost it. I am so happy to have figured out where I originally found this so that I can start making pizza with the new addition to my family as well as having some dough on hand in emergency lunch/dinner situations. I remember this being great! (cue the music: Reunited and it feels so good).
I roll out my crust and place it on a floured peel, rub it with olive oil and slide it onto a hot pizza stone without any sauce or toppings for about five minutes to let the crust set up. I take it out and make the pizza and spray olive oil on the crust and cook it for about ten minutes. Cooking this way ensures the crust is crisp and crunchy and the toppings don’t overcook.
No pizza wheel? Use scissors!!
Turned out great! I used it for a calzone dough with not just pizza, but i did a chicken bacon sandwich roll. It was amazing! Now im using it tonight for another roll but stuffed with eggs, bacon, sausage, country gravy and cheese! I cant wait till it’s done :)
I love the pizza, so tasty and well baked. Everyone should try to bake. Thk u so much for the recipe
Dough came out way too wet with the amount of water listed. It needs a lot more flour or only half the water. Wish I read the comments before I started.
Hi Sk, the recipe is just a guideline, so many things can affect, including the brand of flour you are using, humidity in the air, etc. If the dough is too wet, just add more flour. Easy fix.
General rule of thumb, the longer you bake the pizza the wetter the dough should be. However make sure your using strong high protein flour or it will end up gluggy rather than chewy.
Traditional woodfire pizzas bake in 3 minutes at temperatures twice that of a home oven, so those doughs usually are quite dry (50% hydration) but home overs don’t get anywhere near that. So at best with a piping hot pizza stone on broiler you will be baking at least 6 minutes, or closer to 12-15 minutes in a pizza pan if you are baking low and slow. In both those cases you want a wetter dough (60-70% hydration).
I use half inch baking steel on broiler mode for 6 minutes with a wet dough, which gets prety close to woodfire pizza in texture if lacking the smokey aftertaste.
Mine was too dry
i love this pizza
LOVE your recipe. But use a food processor for the dough, proof the yeast in the processor. Add all the other ingredients and mix a few minutes it kneads the dough perfectly. I always bake the dough first , prick with fork all over so it won’t puff, first 5 minutes on one side turn it over 5 minutes and, I don’t know why but it works out better if the dough cools to room temp. Before adding the toppings and baked 10 more minutes . No soggy crust EVER.