Why Your Pizza Base Tears or Splits in the Oven [Causes & Solutions]
A pizza base that tears or splits open in the oven is a frustrating baking failure, often resulting in a messy, uneven crust where toppings fall through. This is typically caused by a weak spot in the base – often the result of poor stretching technique or improper handling during baking. This page details the exact causes and provides actionable solutions to prevent the base from tearing or warping to achieve a perfect bake
This page is part of PizzaBlab’s Pizza Making Troubleshooting Guide. It provides a practical overview of the most common causes for this problem, each with a brief explanation, actionable solution, and links to related articles for deeper understanding.
The sections are listed from most to least likely, meaning the first cause typically represents the most common reason for this issue, with likelihood decreasing as you move down the list. That said, several causes can often overlap or share similar likelihoods – it’s ultimately up to your process to identify which factors are at play.
Cause 1: Pizza Base Is Stretched Too Thin or Unevenly, or Has Tears
Explanation:
When the dough is stretched too thin or has tears, sauce can seep through, wetting the dough from below and causing it to stick to the baking surface.
Solution:
Stretch the pizza to a uniform thickness. If a tear occurs, pinch the dough inward around the tear to seal it (before adding sauce and toppings).
If a tear is noticed while baking and cheese/sauce has seeped through it, gently scrape the cheese and/or sauce with a metal peel or spatula so the rest of the pizza can be released.
Cause 2: The Bottom of the Pizza Did Not Bake Long Enough to Set Before Being Moved
Explanation:
Attempting to turn or move dough that has not yet set almost always causes the base to tear or warp.
Solution:
Slightly lift only the edge of the base to check for stability. For high-temperature baking (wood-fired ovens), wait at least 10–15 seconds before attempting to turn; in a home oven, wait about 2-3 minutes (depending on the temperature).
Cause 3: Incorrect Peel Handling During Turning or Removal Damaged the Base
Explanation:
If the peel’s edge sticks out and is not inserted smoothly under the dough, it can snag and tear the base.
Solution:
Insert the peel so its edge stays completely flush with the baking surface, slightly scraping it. Use a thin peel, ideally metal, for turning or removing pizzas, as wooden peels are often too thick and can cause tearing or warping of the base.
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