🛠 Common Dough Problems

Dough is too sticky

Add a little flour or let it rest longer. Don’t overwork it.

Dough tears when stretched

Rest more to relax the gluten, or increase hydration slightly.

Dough didn’t rise

Check yeast activity and ensure a warm proofing environment.

Dough is tough and chewy

Try shorter mixing or increase hydration slightly.

Soggy middle

Use less sauce, avoid wet toppings, bake on hot stone/steel.

Burnt crust, raw center

Lower oven temp or move to a higher oven rack. Try par-baking.

🍕 Pizza Making — Final Tips

1. Handle Dough Gently

Rest and stretch — don’t roll. You’ll keep the bubbles intact.

2. Dial in Hydration

60–70% hydration is a sweet spot. More water = airier crust.

3. Ferment for Flavor

Cold proofing builds better flavor and structure. Be patient.

4. Use Less Sauce & Toppings

Go light to avoid sogginess. Let the dough and bake shine.

5. Heat Your Oven Well

Preheat for at least 45 minutes. Use a stone or steel if you can.

6. Let it Rest After Baking

Give it 2–3 minutes before slicing so cheese and toppings settle.