Pizza Crust is Gummy or Doughy (Undercooked)
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: The Dough Was Under-Fermented When Baked
Explanation:
In an under-fermented dough, insufficient CO₂ is produced by the yeast during fermentation, resulting in a dense structure. CO₂ in the dough acts as an “insulating layer”, allowing heat to distribute evenly and bake the dough properly throughout. If the dough is too dense and lacks these air pockets, heat passes directly through the dough, concentrating on the top and bottom (cheese, sauce, and bottom of the pizza), which leads to a gummy, undercooked crumb.
Solution:
Use the dough at its optimal fermentation point and avoid baking dough that hasn’t fermented enough (see: The Dough Ferments Too Slowly or Not at All (Under-Fermentation)).
Read More:
- Yeast Activity During Fermentation
- Effects of Under-Fermentation
- How to Tell if the Dough is Ready for Baking: 4 Dough Fermentation Tests
Additional Notes / Information
The most common cause of a gummy, doughy, undercooked crust is under-fermentation.
A less common (but still possible) cause is over-fermentation – in this case, the dough loses its ability to retain fermentation gases, resulting in the same effect: heat passes through the dough, preventing proper baking.
If the dough felt very elastic, resists or snaps back when stretched, it was under-fermented. Conversely, if it was overly stretchy and difficult to handle, it was likely over-fermented.
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