Over the years making pizzas, I’ve hit all the common pizza dough problems and found solutions by experimenting and getting advice from experts. I hope this list gives you help in your quest for that perfect dough.
A good place to start is trying my own pizza dough recipe. It’s got some really detailed step by step instructions to keep you on track – so check it out.
To make the best pizza you need to cook your dough on something very hot. A pizza stone is more well known, but a pizza steel is a newer method which will produce even better results. The steel conducts heat more efficiently, cooking the base through very quickly. They also don’t shatter like a stone does. I have this pizza steel and can fully recommend it (click to see on Amazon). If you’d rather get something a bit cheaper, then at least get a pizza stone made of cordierite like this one. It is less likely to crack like other pizza stones.
See all the essential tools I recommend on my pizza equipment list guide.
1. Proofing Pizza Dough – Ultimate Guide
Start here with my guide on proofing for some guidance on what proofing is, how to do it, and some advanced tips.
2. Under cooked Pizza Dough
If your pizza dough is not cooked in the middle, or tastes doughy, then see my article on fixing under cooked pizza dough.
3. Shrinking Pizza Dough
If you’ve ever tried to stretch out your dough only for it to spring back, then read 5 ways to keep pizza dough from shrinking.
4. Tearing Pizza Dough
Hand stretching your dough can be tricky. If you’re getting tears in the center and need help then read my article on why pizza dough tears when stretching.
5. Proofing Temperatures For Pizza Dough
Unsure of the most suitable temperatures to rise your dough? Check out my article on the best pizza dough proofing temperature.