Pizza lover, and have tried making pizza in the past with varying amounts of success. Just came here to say hi, and ask a question.... (hopefully this is where I do it)...
the latest go-round of pizza making led me to using dhorst's dough recipe on slice (slice/archives/2010/04/pizza-obsessives-diana-horst-aka-dhorst.html). it was by far the wettest dough that I had ever used, but it was pretty yummy.
But the issue that I DID have though was that the dough just wasn't cooked through all the way. I have a gas oven, that I cranked up to the highest setting for about 1/2 hour before throwing a pie in. The outside and top seemed cooked through, and so I slide the pie out, but when i bite in, the dough is cooked on the bottom but still a bit undercooked closer to the sauce and cheese. Is there a way to fix this? the sauce and cheese were straight out of the fridge, so i do wonder if the temperature of the sauce & cheese caused the issue? Or should I have made the dough even thinner (being a rookie, I tried to make it pretty thin, but started getting holes, so had to settle for a semi-thin crust).
anyways, if anyone has any tips on this issue, would be greatly appreciated. if it belongs somewhere else, let me know, and I'll post it there.