Author Topic: Soggy in the middle  (Read 2276 times)

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Offline Genie6873

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Soggy in the middle
« on: February 09, 2013, 02:35:37 PM »
Ever since I got a Fibrament stone my pizzas get soggy in the center a little while after they come out of the oven.  I cook my pies at 550 degrees; I've never had this problem till I got the new stone.  HELP!!


Offline mkevenson

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Re: Soggy in the middle
« Reply #1 on: February 09, 2013, 09:25:51 PM »
Ever since I got a Fibrament stone my pizzas get soggy in the center a little while after they come out of the oven.  I cook my pies at 550 degrees; I've never had this problem till I got the new stone.  HELP!!

Genie, before you switched to the Fibrament stone, what did you use? Also, we may be able to help if you tell us your dough recipe.
I use the same stone without your problem.
Sorry to have posted before. Tom.
Mark
« Last Edit: February 09, 2013, 09:29:42 PM by mkevenson »
"Gettin' better all the time" Beatles

Offline Genie6873

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Re: Soggy in the middle
« Reply #2 on: February 10, 2013, 01:54:37 PM »
I was just using a regular pizza stone, like one that can be found at Target but it cracked one night so I got the Fibrament stone because of all the great reviews and 10-year warranty.

My dough recipe is this - 1 1/2 tsp yeast, 4 cups KA bread flour, 1 1/2 cups water, 2 tbs sugar, 1/4 cup olive oil - cold rise in fridge for 2 days.   
I know everyone in this forum speaks in percentages when talking about dough, but I think that's confusing. 

Thanks Mark

Offline deb415611

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Re: Soggy in the middle
« Reply #3 on: February 10, 2013, 03:50:39 PM »
are you heating the stone before using & for how long

Offline Genie6873

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Re: Soggy in the middle
« Reply #4 on: February 10, 2013, 04:31:22 PM »
Yes I heat the stone to 550, once it hits 550 I heat for an hour or more.

Offline TXCraig1

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Re: Soggy in the middle
« Reply #5 on: February 10, 2013, 04:56:40 PM »
The Fibrament stone is almost certainly less conductive that your previous stone. You might need to bake your pies longer now.
Pizza is not bread.

Offline Genie6873

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Re: Soggy in the middle
« Reply #6 on: February 10, 2013, 05:06:33 PM »
the crust is crispy and brown, it's just that after it sits for a few minutes the center starts to get soggy.

Offline TXCraig1

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Re: Soggy in the middle
« Reply #7 on: February 10, 2013, 05:28:54 PM »
If you've made no other changes, it would seem that it would have to be that less heat was delivered to the pie. You might try cutting back on the sauce and the cheese marginally. Can you post some pictures that show what you see as "soggy?"
Pizza is not bread.

Online mitchjg

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Re: Soggy in the middle
« Reply #8 on: February 10, 2013, 05:42:43 PM »
the crust is crispy and brown, it's just that after it sits for a few minutes the center starts to get soggy.

When it "sits" for a few minutes, what is it sitting on?  I ask because you may want try putting it on a wire cooling rack rather than a flat plate or pan.

Offline mkevenson

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Re: Soggy in the middle
« Reply #9 on: February 10, 2013, 06:11:10 PM »
I am wondering if that amount of oil is part of the problem?

Mark
"Gettin' better all the time" Beatles


Offline Genie6873

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Re: Soggy in the middle
« Reply #10 on: February 10, 2013, 07:59:18 PM »
I put the pizzas on a giant chopping board out of the oven.   I will try a cooking rack next time and cut the olive oil, see if that helps.  Although the wet spot does look more watery than oily.  I'll take pictures next time.

Offline The Dough Doctor

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Re: Soggy in the middle
« Reply #11 on: February 11, 2013, 08:44:27 AM »
A couple of other things come to mind. Try eliminating the sugar entirely from the dough formula. This will force you to bake the pizza a little longer to get the bottom crust to color up resulting in a more robust bottom crust characteristic. Also, you might be stretching the dough skin a little too thin across the center section. This can give you a condition where the crust is initially crispy, but very quickly turns soft and soggy.
Tom Lehmann/The Dough Doctor

Offline Pizza Quixote

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Re: Soggy in the middle
« Reply #12 on: February 19, 2013, 03:23:07 PM »
My experience is that wet centers come from too many wet toppings - sauce, fresh veg, fresh mozz. I cut them back, move away from the center, and also do a Trenton cut (bar pie cut) so there are no pointed ends.

Offline Genie6873

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Re: Soggy in the middle
« Reply #13 on: March 22, 2013, 10:29:30 PM »
Okay, I took the advise given and cut out the sugar, less olive oil, I got a wire rack, minimal sauce, less cheese and I even got a scale and started measuring my ingredients by volume.
I think it came out great!  It was not soggy.  The peppers could have been cooked more so I'll pre-cool the next time.
Thanks Dough Doctor!

Offline Don K

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Re: Soggy in the middle
« Reply #14 on: March 23, 2013, 12:07:37 AM »
That pie looks great Genie. If you cut the peppers smaller they should cook fine.
The member formerly known as Colonel_Klink

Offline mkevenson

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Re: Soggy in the middle
« Reply #15 on: March 23, 2013, 11:32:41 AM »
Genie, ^^^ ,BEAUTIFUL pie.


Mark
"Gettin' better all the time" Beatles

Offline The Dough Doctor

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Re: Soggy in the middle
« Reply #16 on: March 27, 2013, 10:02:09 AM »
Absolutely GREAT looking pie! I agree, just cut the peppers a little smaller and they should bake just fine.
Great color, great edge, great balance between toppings and edge dimension too, just an all around great looking pizza.  :) :) :)
Tom Lehmann/The Dough Doctor