Homemade pizza , does not cook probably - all doughy ? can you help

Cat72

I have been inspired by all your suggestions to make homemade pizza. I mix the dough in the breadmaker and shape it then leave for 25 mins to rise then put on toppings. I then put it in a pre heated oven at 220 degrees but it doesnt cook inside ? I gave it longer but it still never cooked inside and was too hard on the outside.I tried then changed the temperature to 200 but it is still doughy. Cna anyone help as I am just wasting money making unedable pizzas, plus feel such a failure

flufff

I have problems with mine cooking in middle so have bought a new metal tray from instore cost £2.It has holes in the bottom so I'm hoping will crisp up underneath a bit more have yet to try it though.

kiwichick

Hiya,

I suppose it depends how thick you like your base, the thicker it is then the longer it will take to cook.

I like mine thin so the recipe I use (came with my Breadman Ultimate) is for 1 large pizza but I cut the dough in half and keep one half in the freezer for another day. The other half I roll out quite thin, maybe 4mm, dont leave it to rise just chuck on the toppings and in it goes. GM 6 for about 15-20 mins.

HTH,
Al.

rchddap1

We like puffy pizzas and did initially have problems with the centre not being cooked. Now we sort out the dough by hand and generally the middle is always very thin, with the edge being much thicker. Haven't had a doughy problem since.

annie-c

I would make the base quite thin and not let it rise before cooking. The heat of the oven will be sufficient to puff it up for the 'deep pan' effect, but if you also allow it to rise then it will need extra cooking time.....

Thriftylady

I use one of those stone things - you heat it up in the oven and then bake the pizza on it. Funnily enough, I think its just called a pizza stone.....Anyway, it gives good heat distribution and a nice crispy base. They are very heavy though, and quite expensive to buy in the first place, but if you enjoy your pizza making its a sound investment. Its also good for heating up shop bought pizzas, or crisping up crusty bread.

carly

I make a very thick crust pizza and i part cook the risen base for 5 mins before placing the toppings on. this makes sure it is always cooked and not doughy no matter how thick the topping is. i use 200 to 220C
I started doing it this way after thinking that the pizza bases you can buy are part or fully cooked anyway. As long as you dont leave them in the oven too long they do not get hard on the outside

janeawej

i think i would try using 180-200c maybe they are cooking too quickly o0n the outside and cant be in for long enough to cook inside of dough good luck

Linda32

I make home made pizza of a sort, using pizza base mix from sainsbuy's 50p 'ish for 2 packets.

I make up as per instructions then cut into 4 pieces and roll out, just thin enough so you can pick it up.

Then knit the sides like as pasty to make crusts. Fill with whatever you fancy and bake for 25 mins, gas mark 7, can't help with electric conversion, never had electric oven.

If you do use this, make it as smaller portions, because the base is a devil to cut and I have visions of it skidding across the worktop.

This is nice and not doughy or dry at all.

JillD_2

The recipe in my BM< book is meant to be for one large pizza, I roll it out as thin as I can get it and make 2 9 inch pizzas. I use two round tins one has holes in, one doesn't.
I use about 180 in a fan oven for about 12-15 minutes. They are usually yummy - just like Pizza Express pizzas if I do say so myself! We dont like them too crispy but they are certainly cooked.

ooh its making me all hungry!

Diane17884

I make wholemeal homemade pizzas, I mix and rise the dough in my breadmaker, once ready i just roll it out put it in a baking tray, put on the toppings and bung it in the oven, at around 220 (fan oven) For 15-20 minutes.

I think the problem could well be that you are leaving the dough to rise once its in the trays. If your dough is thick anyways plus its being left to rise it could make the middle doughy as it isn't being cooked long enough or the oven is too high and only the sides and outsides are being cooked. If you roll your dough thick, try it a little thinner, and don't let it rise once its rolled and in the baking tray.

Stick with it, because they are so much nicer than shop bought pizzas and you can add all sorts of healthy toppings. Deffinately worth the extra effort!