Why Your Pizza Crust Collapses or Sinks After Cooling [Causes & Solutions]
A pizza crust that looks perfect out of the oven but then rapidly collapses or sinks as it cools results in a dense, chewy texture. This structural failure is mostly a result of improper baking, which prevents the crust’s interior structure from fully setting. This page details the exact causes and provides actionable solutions for preventing the crust from collapsing after baking
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: Dough Was Not Baked Long Enough (Undercooked)
Explanation:
If the dough is under-baked and hasn’t had enough time to set and solidify, the crust may collapse after being removed from the oven.
Solution:
Bake the dough longer, ensuring it is fully set and solidified before removing it from the oven.
Read More:
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