Improve my pizza making?

Question

Alright, I have tried many recipe's and all seem to end in the same disaster. I go through the dough making using the yeast and all of that. Go through about three ours of letting it sit, then punching it, and letting it sit some more. After that I roll it out, fold the ends, add the sauce, cheese and pepperoni. Then bake it. The problem is, that the dough is always, gross. The flavor is fine, but it is really dense and not thoroughly cooked. What are some things I should try, or even some recipe's. I was thinking maybe a lower temp, thinner crust, but nothing works. Any suggestions would be much appreciated.

Thanks

Answer 1

1) Preheat the oven & the pizza pan OR pre-bake the crust a bit before adding the sauce & toppings.

2) Do not add too much sauce or lots juicy toppings like mushrooms. If you like lots of veggies on your pizza, saute them first & drain off the liquid. Excess moisture keeps the crust soggy. Or slice the veggies very thinly so they cook quickly.

3) Make sure the dough is stretched out; not just rolled out. The dough must be stretched so it doesn't contract. How to handle pizza dough: http://www.foodnetwork.com/food/lf_kids/article/0,,FOOD_16382_3523568,00.html

Answer 2

This recipe shows you the technique to actually preparing the dough and putting the sauce on i let the dough rest for awhile before i attempt to roll it out or free form it. That helps get the dough an even texture so it bakes all the way through. The pizza stone also helps it cook evenly and gives it a crispier crust.

Pizza Marinara

Ingredients:

1 garlic clove
all-purpose flour for dusting
Pizza Dough for one 9-inch pizza
1/2 cup Pizza Sauce
a pinch dried oregano, crumbled
1 tablespoon extra-virgin olive oil

Preparation:
At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°F-550°F).

Thinly slice garlic. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge. Scatter garlic and oregano over sauce and drizzle with oil.

Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.

Cut pizza into wedges and serve immediately.

hope this helps. good luck.

Answer 3

yeah i agree with the first person....just buy the dough...i always get it in the refrigerated section and just shape it myself...takes like a minute to do

I always get compliments on the pizzas I make....experiment more with the toppings.....I wouldn't waste time on the dough. Try things like buffalo chicken on it...and no one will even notice the dough.

Answer 4

ease your mind and buy the crust . . . in the refrigerated section - it comes in a bag and just looks like raw dough. spend your time on thinking about toppings, cutting up veggies and mets, etc instead!

Answer 5

Watching a TV program on it may help u a lot.