How to Fix a White, Grayish, or Chalky Pizza Crust [Causes & Solutions]
A white, gray, or chalky pizza crust or undercarriage can look unappetizing, even if the crust is otherwise perfectly baked and tastes great. This page details the exact causes and provides actionable solutions for preventing this from happening
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: Too Much Flour Left on the Crust and/or Bottom of the Pizza During Stretching
Explanation:
Excess flour that clings to the crust or pizza bottom can make the crust appear whitish-grey.
Solution:
Use only the minimal amount of dusting flour needed for smooth handling and transferring to the oven. Ensure there isn’t excess flour on either the upper crust or the bottom of the dough.
If too much flour clings to the dough, remove it by swiping it off with your hands or tossing the dough lightly between your hands. Pay special attention to this after dipping the dough in flour or dusting it and before the final stretch – this is the easiest stage to remove excess. Avoid using flours that tend to strongly adhere to the dough (such as rice flour).
Read More:
- Factors That Affect Dusting Flour Amounts [How to Reduce Flour Usage]
- Guide to Pizza Dusting Flour: What It Is, Flour Options & Which to Choose
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