Frequently Asked Questions
Find answers to common questions about pizza making, troubleshooting problems, ingredient selection, and professional techniques. These FAQs address the most frequent issues home cooks encounter and provide practical solutions based on professional experience.
Why isn't my dough airy?
Causes include insufficient kneading time, too little yeast, too cold fermentation, or compressing dough too much when shaping. Extended fermentation also helps develop better structure. Ensure proper gluten development through adequate kneading and appropriate hydration levels. The dough should feel smooth and elastic, passing the windowpane test before fermentation begins.
How do I prevent pizza from sticking to the peel?
Use semolina flour or cornmeal instead of regular flour on the peel. Work quickly and slide pizza into oven immediately. Don't let shaped dough sit on the peel too long—assemble and launch promptly. A light dusting of semolina creates a non-stick surface that helps the pizza slide easily. If pizza still sticks, gently lift one edge and blow air underneath to create a pocket.
Why isn't my cheese melting properly?
Oven temperature might be too low, or baking time too short. Ensure oven is fully preheated. Low-moisture mozzarella melts better in home ovens than fresh mozzarella. If using fresh mozzarella, drain excess liquid thoroughly and consider slicing thinner for faster melting. Some pizzaiolos freeze cheese briefly before use to prevent excessive browning while ensuring proper melting.
How do I make pizza crispier?
Higher baking temperature, longer stone preheating time, and less moisture in toppings help. Ensure proper dough hydration—too wet dough creates soft results. Preheating the stone for 45+ minutes ensures maximum heat transfer. Some techniques involve starting pizza on the stovetop before finishing in the oven. Proper fermentation also contributes to crispiness by developing better structure.
Should I brush dough with oil?
Oil in dough makes it softer, but traditional pizza usually omits it. Experiment with both versions. Oil on the crust edge before baking can create golden color, but isn't traditional. Some recipes use olive oil in the dough for different texture and flavor profiles. Traditional Neapolitan pizza typically uses no oil in the dough, relying on proper technique for texture.
How long can I store dough in the refrigerator?
Dough can be stored 2-3 days in the refrigerator. Longer storage can lead to excessive acidity and over-fermentation. Cold fermentation typically peaks around 48-72 hours for optimal flavor development. Beyond that, dough may become too sour or lose structure. For best results, use dough within 48 hours of starting cold fermentation.
What's the best flour for pizza dough?
Italian Type 00 flour with 12-13% protein works best for Neapolitan-style pizza. Bread flour (higher protein) creates chewier results suitable for New York-style. All-purpose flour works but produces different texture. The protein content determines gluten strength and final texture. Experiment with different flours to find what works best for your preferences and oven setup.
How do I know when pizza is done?
Look for golden-brown bottom with dark spots (leopard spotting), puffed golden-brown crust edge, evenly melted cheese, and crispy but flexible texture. The bottom should sound hollow when tapped. Undercooked pizza has pale, soft bottom; overcooked has burnt edges or separated cheese. Visual and textural cues indicate proper baking.
Why does my dough tear when stretching?
Tearing usually indicates insufficient gluten development, dough that's too cold, or over-fermentation. Ensure proper kneading until dough passes the windowpane test. Allow dough to reach room temperature before stretching. If dough is over-fermented, it may be too airy and fragile. Practice gentle stretching techniques, working from center outward while preserving gas bubbles.
How do I fix soggy pizza centers?
Soggy centers result from too much sauce, undercooked dough, insufficient preheating, or too many wet toppings. Reduce sauce amount, ensure proper preheating (45+ minutes), and drain excess liquid from ingredients. Pre-cook vegetables that release moisture. Ensure dough is properly cooked before adding toppings. Higher oven temperature also helps prevent sogginess.
Can I use all-purpose flour instead of Type 00?
Yes, all-purpose flour works but produces different texture. Type 00 creates softer, more tender results, while all-purpose flour yields slightly chewier texture. The protein content difference affects gluten development. For best results, use Type 00 if available, but all-purpose flour can produce excellent pizza with proper technique. Adjust hydration slightly if needed.
How do I prevent burnt edges?
Burnt edges indicate too high temperature or too long baking. Reduce temperature slightly, move pizza to a cooler oven zone, or reduce baking time. Ensure even heat distribution by rotating pizza halfway through. Some ovens have hot spots—learn your oven's characteristics and adjust accordingly. The crust edge should be golden-brown, not black.