Wasn't sure i should start a new thread for this, but also didn't want to hijack someone else's thread.
I'm attempted to make a Sicilian twice and now and both times had a little issue with the dough that i'm hoping you guys can help me solve.
Both times i've really enjoyed the pizza and it's tastes great, however, the middle never seems to fully cook, it's still doughy.
The first time i thought it was because i put raw peppers on and the water from them leaked down and didn't allow the dough to cook.
I actually think this was part of the issue, but not all of it.
The 2nd attempt this weekend was better, but still a little doughy in the middle say 2.5" in from the edges.
I'm not doing a Detroit style where i have the sauce on top so maybe that's part of it too, but i want to have the sauce under the cheese.
the 2nd time i brushed a little bit of olive oil on the dough before i put the sauce down thinking this might help keep some of the moisture from the sauce out of the dough.
I wasn't sure if i should start par-baking them a little, but it seems like no one does that.
My formula that i've been using is:
Flour - 100%
Water - 68%
IDY - .25%
Salt - 2.5%
Sugar - 1%
TF = .135
Baking was at 500 in a gas oven with convection about 13min
The 1st 2 pics are of the 1st attempt and the 3rd pic is from my 2nd attempt.
Any help or suggestions much appreciated.