I made my first ever Sicilian style pizza last night. Everything was coming along great, but I feel like the middle of the crust was a little doughy, like it wasn't cooked through enough. How do I correct that?
I wanted to make a pizza cooked in a pan with oven roasted vegetables. Earlier in the day, I roasted some tomatoes and peppers in the oven, and sautéed some mushrooms and onions. I made the dough and let it proof in the pan for an hour. I preheated the oven to 450. Then I added some tomato sauce and mozzarella and put it in the oven. I wasn't sure when to add the vegetables since they'd already been in the oven for 30 to 40 minutes so I decided to let it cook for a bit before adding those. After about 8 or 9 minutes, I noticed that the cheese was really cooking, but it was cooking faster than the dough. I pulled it out and added the vegetables, and left it in another few minutes.
The people who tried it enjoyed it. The toppings were excellent, but like I said, I wish the dough was cooked more all the way through. How do I prevent the cheese from cooking so much faster than the dough? Should I just cook it with sauce only for a few minutes, and then add the cheese and other toppings? Would you put the vegetables on at the beginning or wait till later like I did? I wasn't sure that I wanted to cook them for another 15 minutes, but I could be wrong. Thanks for any tips!