Pizza Crust is Gummy or Doughy (Undercooked)
Cause 1: The Dough Was Under-Fermented When Baked Explanation:In an under-fermented dough, insufficient CO₂ is produced by the yeast during…
Pizza Crust Has Yeasty Flavor/Aroma (Dough Tastes or Smells of Yeast)
Cause 1: Too Much Yeast in the Dough Explanation:Using too much yeast can lead to off-flavors, including musty or yeasty…
Pizza Crust Lacks Crispiness
Below you’ll find a brief summary of the most common causes and quick fixes for creating a crispier pizza. For…
Condensation (Moisture or Water Drops) Forms on Pizza Dough or Container During Cold Fermentation
Cause 1: Water (Condensation) Drops Formed on the Lid of the Container, Potentially Dripping Back onto the Dough Explanation:Condensation forms…
When Baking Multiple Pizzas One After the Other, Uneven Baking Occurs (Some Pizzas Bake Differently Despite Identical Conditions)
Cause 1: The Baking Surface and/or Oven Cavity Lost Heat While Baking the Previous Pizza Explanation:During baking, heat transfers from…
Pizza Dough Is Too Stiff or ‘Dry’
Cause 1: Dough Hydration Is Too Low, Resulting in a Stiff Dough Explanation:The dough’s hydration is too low, producing a…
Pizza Dough Is Too Wet, Slack or Sticky to Knead, or Does Not Form in the Mixer
Cause 1: Dough Hydration Too High Explanation:Hydration level is too high relative to the flour’s water absorption capacity, resulting in…
Pizza Dough Is “Lumpy” (Contains Small-to-Large Lumps or Chunks That Are Dense and Rough to the Touch)
Note that page refers to rough, non-homogeneous, dense-to-the-touch lumps or chunks of dough – unlike when the dough has a…
Pizza Dough Ferments Too Slowly or Not at All (Under-Fermentation)
For a thorough discussion on over- and under-fermented dough, see: Under and Over-Fermentation in Pizza Dough: Causes, Effects, and How…
When Using a Mixer – Pizza Dough Climbs Up the Hook and Isn’t Being Kneaded
Cause 1: The Dough Quantity Is Too Small for the Size of the Mixer Bowl Explanation:Making a smaller batch than…
