Help with my Pizza Dough Please!

I'm new to pizza making at home, but last weekend I gave it a try. I made a crust from scratch using a recipe I read about on SmittenKitchen's website: 6 Tbl. warm water, 2 Tbl. white wine, 3/4 tsp. active dry yeast, 1/2 tsp. honey,1 tsp. salt,1 Tbl. olive oil, and 1.5 cups flour. I whisked the wine, water and yeast in a medium bowl until the yeast dissolved, added the honey, salt and olive oil and stirred, added the flour, and worked it with a spoon and my fingers until it came together as a dough. I kneaded it for 2 mins., and I let it rise for about an hour to an hour and a half. I had preheated the oven to 500 with my pizza stone in it. After letting the dough rise, I formed it into a ball and let it rest for 15 mins. I then rolled it out, topped it with sauce, cheese and pepperoni, and put it in the oven. I was hopeful...

The pizza appeared to bake up nicely, with good brown spots on the crust, and good melty cheese action--when I took it out, the edges were crispy, and it looked like a "professional" pizza. But when we dug into eat, the middle of the pizza was soggy and seemingly undercooked, while the rest of the dough was pretty crispy. I was careful not to overtop it with too much sauce or other toppings, and I'm fairly certain I rolled it out pretty evenly, and leaving it in the oven longer would have only burnt the pizza.

What went wrong? The house in which I was making the pizza (not my own) was a bit drafty, and the dough, even after 1.5 hours, didn't appear to have risen as much as I was expecting it to. Could an inadequate rise have been the problem? Bad yeast? I'm confused. I know some SE and Slice readers are pizza gurus so I come asking for your wisdom. What's up with the soggy center?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.