Pizza Making Forum

Pizza Making => Thick Style => Topic started by: Preston on October 21, 2010, 01:21:15 PM

Title: Pan pizza not cooking all the way?
Post by: Preston on October 21, 2010, 01:21:15 PM
My pan pizza on the 16" is not cooking all the way, right at the top under the cheese? Any Suggestions?
Title: Re: Pan pizza not cooking all the way?
Post by: scott r on October 21, 2010, 01:23:18 PM
A bunch of things add up to this problem.   Here is some stuff to try

Lower hydration dough
Lower hydration sauce
Lower oven temps
Thinner pizza
Title: Re: Pan pizza not cooking all the way?
Post by: c0mpl3x on October 21, 2010, 02:43:33 PM
lower the heat 25-50 degrees and cook for a few mins extra
Title: Re: Pan pizza not cooking all the way?
Post by: scott r on October 21, 2010, 03:56:27 PM
I thought of another..... cheese first on top of the dough rather than sauce first.
Title: Re: Pan pizza not cooking all the way?
Post by: RoadPizza on October 21, 2010, 07:08:47 PM
You can also parbake the dough first until it starts getting some color (and starts feeling like bread).  After letting it cool, you can top it with sauce, cheese, and any other topping you'd like and place it back in the oven.
Title: Re: Pan pizza not cooking all the way?
Post by: scott r on October 21, 2010, 10:10:31 PM
good call roadfood!    Maybe even something like the classic NY sicilian style technique where you put a small amount of sauce on top during the first bake.   This method allows you to use a nice wet sauce made from whole peeled tomatoes that has a lot of "freshness" in its flavor profile, rather than the typical pasty low hydration stuff.   The sauce serves as a protective layer so you don't get that boboli/parbaked  thing happening.  The method is usually to bake the pie 1/2 way with a very thin layer of sauce only, then put another small layer of sauce and the cheese/toppings for the second half of the bake.