Every time I make pizza, I screw up the cooking time, without fail.
I use one pound of bakery bought dough, spread over a cookie sheet. And when I bake it, it's never perfect; either undercooked, or burnt.
The dough that I purchase, is ready to use. Therefore, there's no need for me to do any further prep work (with respect to the dough).
Here's what I am doing:
After oiling the cookie sheet liberally with olive oil, I kneed the dough out first with my hands, and then with a rolling pin.
Here's the only problem I am having: I wind up cooking the top too fast (sauce, cheese, and toppings), and the dough not enough. By time the dough cooks through, the top half is too well done. I cook in an electric oven, which seems to work well with other meals.
I preheat the oven for a good 15 minutes before putting the pie in. Last night, for example, I set the oven at 400 degrees, and baked the pie for 20 minutes. The top was cooked through; the dough was half-cooked, so it went back in for 12-15 minutes (which cooked the dough, but made the top a little too well done). One pound of dough is spread over a large cookie sheet, so the dough really isn't any thicker (if at all), than a store bought pie.
Would a lower temperature/longer duration help? This is the third pie I've made, and aside from this, they come out great.
Thanks in advance, for everyone's time and helpful suggestions!