How to Fix Undercooked Pizza Dough and Pizza

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One of the worst problems you will have to deal with is when the dough or the pizza gets undercooked. When you have been making pizzas in the industry, you will know how to solve such problems smoothly.

The first thing you will be tempted to do is to keep cooking it. Well, this may cause even more burning of the pizza. Again you may find yourself overcooking the pizza and thus leading to the burning of the pizzas.  

My pizza dough is undercooked.

But then what happens when your toppings are cooked to the point of burning while the dough is still raw?

First off, this will show you that there’s enough heat coming at the top but not really at the bottom. For this reason, you can’t just use any tool. A pizza stone or steel will do the magic every time.

If you want the perfectly crispy crust, a stone is a perfect choice.

The stone is excellent when you want to attain the perfect pizza crust that’s further crispy. I know you want to know how to fix it, but if you don’t know what causes the undercooked pizza dough, you will never know how to solve it.

What causes the undercooked pizza dough?

You know how frustrating this can be, especially when you don’t know what to do and yet your family is already out there waiting to eat the pizza. The following could be the cause.

The baking temperature is generally low.

If you didn’t check on the temperature, you would experience the undercooked pizza and the undercooked dough. You ought to balance the temperature, though. How? You ask? Well, unless you know how it cooks the pizza, you won’t know why the temperature remains low.

You see the traditional wood oven cook’s pizza using the combination of the radiation and the reflected heat from the ceiling and the hot floor of the oven.

So when you’re baking the pizza in the oven, you should replicate the same for your home oven. You will need the radiating heat source over your toppings, and the bottom of the crust should also cook at a high temperature for it to work right.

Your home oven has a broiler for the top.

It will act like the celling heat from the wood oven too. The difference here, though, is that you aren’t using the wood-fired oven; you are using the broiler. The good thing, though, is that it will get pretty hot and thus cook your toppings right. Such a build also makes it easy to attain the charred surface on your pizza, thus cooking just right.

I like the leopard pattern that you will only see in most Italian restaurants. However, you should know that the broiler heat then will not go very far; it mostly cooks the surface right, and that’s about it.

If you want it to create the char, then you should set it closer to the broiler. You see, this can also mess it up because you want to brown the crust too.

The secret is to bake it fast and, therefore, attain the perfect moist surface from the cheese, the toppings, and the sauce.

Therefore, if you use the broilers, you are sure to attain the perfectly cooked pizza. But the dough will depend on the bottom heating.

The hot baking surface is also vital.

This one I bet you know how to solve right. You want the surface that will maintain the heat to bake it right. The baking sheet is one of the most common methods of cooking pizza. Regardless it’s the same one that will cause the dough not to cook right.

Somehow it’s hard to get it to retain the heat or, better yet, attain very high heat to cook the pizza fast. This is why we say it’s possible to attain undercooked pizza.

This is also why you should bake the pizza on the pizza stone or the baking sheet. Either of the two will often retain the heat, thus making it easy to bake the pizza.

When you, therefore, use the stone, you will attain the perfect wood-fired oven style of pizza.

Always remember to preheat the stone or the baking sheet for it to cooks your pizza base. So then you can bake the pizza perfectly when you set it under the broiler as well as the hot floor surface.

If you bake it within a short time

I know you want to bake it fast. But if your oven cannot reach a very high temperature, you will have an undercooked pizza. So then, if you set the time to cook it fast, you should increase the temperature too.

Instead of increasing the time to cook the pizza, make sure you cook the pizza at a very high temperature to be on the safe side.

So then you will have the crispy crust but also a perfectly cooked pizza. You will like that it’s still nicely soft on the inside. So then make sure you bake the pizza long enough to ensure it’s fully cooked.

When the dough is too thick

I know we have the pizzas that require thicker doughs. This then you should give them more time to cook properly. Remember that you will need a lot of water to evaporate from the dough. The heat will not even quickly go through the dough either.

It will take the thinner dough a shorter time to bake it. So that’s why I don’t encourage people to stick to the thinner dough if your oven can’t reach a very high temperature. If you, therefore, want to bake the pizza faster, you will need to stretch it thinner.

The Neapolitan pizza will cook faster since it often has a thinner crust, and yet they set it at a very high temperature.

When the oven is faulty or cant reach the temperature

Each pizza style has the ideal temperature to cook it. Now, if your oven then can’t attain the right temperature, you can be sure it will not cook right. For example, there’s no way you will cook the Neapolitan pizza in an oven that reaches only up to 450°F. If you know that the oven can cook the Neapolitan pizza, then you are sure it will cook at over 900°F.

Only cook the pizza in the oven that will attain the perfect temperature for you.

Too many toppings

Did you set a lot more toppings than you need? This can lead to undercooked pizza. When you have many toppings, sauces, and cheese, you will have the pizza not cook right. Remember, the pizza will cook best when the moisture finally evaporates. You won’t even have the crust getting crispy when you have a lot of water in the toppings. But you will even have the other parts of the toppings not cooking right.

So maintain a balance of the pizza toppings. You don’t want to have many toppings, but neither do you want to have a lot of the pizza.

Heres what I do when this happens.

I often reduce the temperature by 20°C. The next step then is to cook the pizza for three more minutes. But then there are direct instruction on how to fix the pizza too. Now that you know the reason why the pizza is undercooked, you can quickly deliver a solution.

I love to cook the pizza at a hot temperature and fast.

Think of the traditional method.

They use the wood oven, which means the oven will reach a high temperature of even 1100°F. This is why it will often cook in seconds to a few minutes. It’s not the same as the gas oven that will cook the pizzas for 15 -20 minutes. The wood oven will make it easy to attain the crispy crust, but you can attain the same with your home oven if you do the following.

Only use the oven at the highest temperature of 500°F. You aim to make it easy to attain the right temperature for your pizza. Of course, it will take a little longer, but it will work best.

If you have the stone, then you will notice that it’s even better to use it. You should preheat the oven and the stone. The good thing is that most of the stones will reach a higher temperature at the same oven temperature.

Now set the pizza on the stone and into the oven. You should have it then cooking in a few minutes. Check to confirm that it’s nicely cooked. And the cheese on the top is starting to turn brown too.

Always add on the temperature on the crust surface.

If you’re having a problem with the undercooked bottom, then you should find ways to increase the temperature on the surfaces too. This you can easily do by observing what you will use when you’re cooking the pizza.

As we had mentioned already, get yourself the best stone to ensure it will aid in the reaching of the high temperature. Sometimes the oven cannot reach a very high temperature, and in such situations, the stone will help. Just make sure you preheat the stone to its highest temperature. Please give it up to 30 minutes to make it heats up alright.

If not, you should always use the wood-fired oven because then you will have the heat coming from the top celling the sides and the oven’s surface.

If you don’t have the pizza stone, you can use the pizza steel and still manage to reach the same Haigh temperature.

If you suspect that you won’t get it to the level you want, you can heat two stones. The other one, you leave in the oven, and when you have the stone reducing the temperature, you can use the pizza peel to change the pizza from one stone to another. Therefore, with the stone, you will attain the brown and crispy pizza as you would like it to.

Play around with the temperature

With the right temperature, then you’ll know whether it will work for you or not. So then you can lower the temperature a little to allow the crust to cook perfectly. This is because some of these ovens can’t reach the very high temperature you want them to reach.

Never use the cold dough.

When you get the dough out of the fridge, you should remember that you should never set it directly on the stone. Give it time to regain the room temperature. If you set the cold dough in the oven, expect it to take even longer to cook, and the toppings will by then be burning already.

I know this happens when you cold-proof the dough. But then you should give it a little more time, like 1-2 hours, to attain the new room temperature.

How many wet ingredients do you use?

Of course, if you tend to develop the soggy pizza, then Thsisi your solution.

Use the wet ingredients if you need to but reduce the wet ingredients all-together.  

The one thing that will cause the wetness the most is the tomato sauce, so you should check and avoid it.

You can also sieve the sauce using the regular sieve. So then set the sauce on the sieve and give it time to drain out the watery sauce. In the end, then you will have the pizza sauce that’s concentrated to use. Then you should make sure the veggies or any other ingredients you use won’t add more water to avoid the sogginess.

Any ingredient you know is watery should be used in limitation. If you have to use them too can try to drain the excess water, though.

Know when to add the sauce

Of course, you should add the toppings when everything is set. So then, if you add the water and sauce before the oven is even ready, you will let the pizza sit out a lot. This then means that it will quickly get soggy, and this then means that it will start to cook when it’s already, so you let the pizza sit a lot, it will start to absorb the liquid making it soggy, and it will then start to cook when it’s already damaged.

Just add the sauce when your oven is ready for you to set everything in. Use the pizza crust, and then add the tomato sauce and the cheese with the meat toppings.

Stretch the pizza out

If you will hand-toss it, then it’s going to be easy to use to attain the perfect stretch. But when you are stretching in the pizza stone or the sheet, you have to make sure you stretched it right already.

If you’re still new to making the pizzas, you should use the pizza oven or any other oven for baking the pizza at the right high temperature. The secret to the perfect pizza, though, is in making sure you use the perfectly stretched dough that is further thin enough.

Do you know when you have stretched the dough right?

Understand that for you to know if the dough is nicely stretched, you will need experience. If you are making the thin dough, you should toss and stretch until you can see through it. This is going to be the easiest way to know whether the dough is evenly stretched or not.

As you are tossing it when you set it in the light, you should see through the pizza dough. Of course, that’s the perfect indication that the dough is ready. Don’t be mistaken, though; whether the dough stretches entirely will mostly depend on the dough, you are using. The moment you make the dough correctly, you’ll find it easy to toss it.

Remove the moisture from your mozzarella.

If you’re going to use the mozzarella, you should make sure you remove the moisture first. In most cases, the mozzarella then will be the cause of the sogginess. So then get it from the brine solution then set it aside. This will make it easy to allow the water to come out by itself naturally. When it comes to removing the moisture, it’s an easier process.

You can also cut it to pieces, then wrap it to the kitchen roll and let it stay as it is for about one hour. With this method then you are sure it will let a lot of the water out.

Don’t use a lot of olive oil.

We like oils, but then they may cause sogginess and thus even prevent the pizza’s cooking. Don’t forget that it will often add the perfect flavors to your pizza. In most cases, a lot of the olive oil will stop the pizza from cooking right, so you should prevent that.

No to very high temperature

Before you start arguing, hear me out. The wood oven works at very high temperatures, but the home oven may not work as great as the wood one does at high temperatures.

If you have to set it at a high temperature at home, therefore, you will need to avoid burning or undercooking. If you have to use it, though, set it to a high of even 500F highest.


Why is it not cooking right?

When you have done everything right, the last thing you want to struggle with is the thought of it not cooking properly. But things happen, and you often have to deal with them. It’s just wrong when you bite into the undercooked pizza; you will want to immediately throw it away.

In most cases, you may have undercooked whole pizza or even the cooked toppings but undercooked crust. If this occurs, you will need to lower the pizza to the rack closer to the bottom, making sure it heats perfectly at the bottom.

When the top part of the oven is the hottest, you have to cook the toppings but be sure you’ll have the doughy bottom. The center of the dough will be so raw.

What baking tool did you use? If you just set the pizza on the baking tin, then this will most likely be the reason why you have the undercooked dough too.

In a nutshell, the bottom oven and the temperature will influence whether it cooks right. If this is occurring a lot more, you should know that probably the oven’s bottom side doesn’t reach a high temperature.

How will I know my pizza dough is undercooked?

The first thing maybe that it didn’t even try to brown a little bit. Generally, your pizza will attain the brown crust, so then you have such a white crust, then you are sure it’s undercooked. So the first thing is it’s nicely cooked, you will notice that it’s light brown and nicely crisp.

Meanwhile, if you notice some raw patches, then know that your dough is most likely undercooked. When you cut the pizza and notice the gummy line or that it’s gooey between the base, the toppings, and the sauce, then it’s not cooked. That will often happen if you used cold ingredients. Remove the ingredients from the fridge and let them settle to room temperature.

Why is the dough chewy?

Your pizza dough will get chewy for different reasons. The main one, though, occurs when the weight of the dough isn’t uniform. Also, it can have a fragile dough that means it has a thinner center.

When this happens, then the heat will quickly penetrate the dough and then come to contact with the sauce. When this happened, then it starts to cook, and then it results in a chewy dough.

Did you roll or toss it too much?

When this happens, then the dough will start to be deflated. This then means the heat will go through the dough and cook the sauce but not the dough. It will then remain chewy.

The yeast

If you didn’t use enough yeast, then the dough didn’t rise, so you would be eating the chewy crust. If you over ferment the dough, then it will just start to be chewy too.

I like having the dough being crispy; how can I make it crispy without burning?

I have found a method to bake the dough for at least three minutes before adding the sauce and toppings. This will often mean that the sauce moisture won’t sip through the dough to influence the crust.

Is it wrong to eat undercooked dough?

I know most recipes to make the pizza dough don’t use raw eggs. But it still has flour and yeast. Remember, the yeast has bacteria, and that is not going to be safe for your health. Cook it again before you eat it.

Can I re cook my undercooked pizza

And yes, you can cook it again. You don’t want the toppings to burn, so cook it at about 400°F and give it at least six more minutes.

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