8 Common Homemade Pizza Mistakes and How to Fix Them
With pizza being one of the most loved (and baked) dishes around the world, it's no surprise that there’s been a lot of trial and error baked (pardon the pun) into its evolution. It’s one of the things that makes us love pizza making so much – the rules are there to be broken!
Thanks in part to this spirit of experimentation, there are more varieties and styles of pizza being made and served today than ever before, with all manner of pizza recipes out there that range from the simple and easy to the down-right exhaustive (here’s to you, scratch made dough fans). Discussing the various pitfalls associated with making your own dough would require its own blog, so in this instance, we’re going to focus in on the problems you might encounter when you’re using our award-winning dough balls and pizza bases (and not only because we like talking about them!)
Although it’s far less taxing than it is to make your dough from scratch, there are still several factors to be aware of when creating the perfect pizza. Hand-stretched bases need to be defrosted, dough balls need to be prepped correctly, then stretched, then put on the stone or pan before being topped, and (finally) put into the oven to bake! There is still plenty to think about, so use these helpful tips to avoid the most common mistakes the next time you’re making the perfect pizza!
The Dough
Mistake 1: Not proving your dough for long enough.
A tearing crust, difficulty shaping the base and a lack of flavour are all common pizza dough problems that are all normally related to not allowing your dough to prove for long enough. Developed gluten is what gives your dough its distinctive pizza crust texture, but if it’s not relaxed enough when stretched, the dough will try to bounce back to its original ball shape. We recommend leaving your dough balls in the fridge for 1-3 days, then allowing them to come to room temperature for 2-3 hours when you need them. However, if your dough is still resisting, it will need to proof for longer before being baked. Simply let it sit at room temperature for a little while longer (1-2 hours) to allow the gluten to relax more and you’ll be good to go.
This rest period is an essential part of the pizza-making process, not only making your pizza easier to work with, but also tastier and much easier to digest. As the saying goes, good things come to those who wait!
Mistake 2: Stretching your dough too thin.
When making a thin crust, there is the desire to stretch pizza dough as thin as it will go. Doing this runs the risk of stretching it so thin that it will either tear before it’s topped, or that it just won’t support the sauce, cheese and toppings after it’s baked. Aim to stretch out your dough in a way that gives a good, raised crust but doesn’t allow the dough to get too thin in the middle. Hand-stretching dough takes a little practise, but learning to do it well is a skill that will stay with you for life!
And while a rolling pin is required for our Chicago Tavern dough balls, in the case of our Italiana and Wildfarmed balls, steer well clear! Using one on your freshly proofed dough will result in a thin, crunchy, cracker-like crust.
The Toppings
Mistake 3: Not choosing the right sauce.
When it comes to sauce, make sure you're choosing the right one for your pizza. While tomato sauce is a popular choice, feel free to get creative with your choices! Pesto, olive oil and even hummus can be used to make a tasty pizza with a truly unique flavour.
Whatever sauce you choose, just make sure it's excellent quality. Our Classic Pizza Sauce (shop here) is one such example; developed in-house and made using the ripest sun-grown Portuguese tomatoes and herbs, it’s delicious, punchy and perfect for the traditionalists out there. Or for the more adventurous, the Chicago Tavern Style Pizza Sauce (shop here), made of tangy tomatoes, herbs, a pinch of smoked paprika and a dash of marmite adds a zing to any pizza.
Mistake 4: Adding too much cheese.
As hard as it is to believe – even for the most enthusiastic cheese lovers - there is such a thing as too much cheese. Who knew! Not only can too much cheese skew the balance of flavours on your pizza, but lots of gooey, melty cheese can really weigh down your slice. Since you're taking the time to make your homemade pizza great, you don't want to mask all the other ingredients that are there or destroy the crispiness of your crust.
Mistake 5: Using too many wet ingredients.
One of our least favourite homemade pizza problems is the dreaded soggy pizza! Now that you've mastered the art of making the perfect crust, be cautious with your toppings. There are few things worse than having a fantastic and flavourful base, only to see it drowned in moisture. When choosing pizza toppings and sauce, pay close attention to the moisture content of each. Too many wet toppings like marinated vegetables and olives can weigh down your pizza and seep into the crust, causing it to become mushy. Always try and work with a "less is more" approach and select toppings that complement each other; if your adding something with a high moisture content like fresh tomatoes, be sure to balance it out with a dryer sauce or fresh herbs.
Too much sauce and cheese can also create a messy pizza. It's better to use a select few complimentary toppings, rather than overload your pizza with a bunch of different flavours. But if you absolutely have to add several toppings to the mix, try pre-cooking them to get rid of some moisture.
The Baking
Mistake 6: Baking at low heat.
To achieve a restaurant-style crust, pizza must be cooked at a high temperature! No matter what your recipe calls for and no matter the type of oven you’re using, preheating your oven ahead of time is fundamental! And if you’re using our Italiana or Wildfarmed dough balls in a domestic oven, don’t forget to keep your pan or pizza stone in the oven while it’s preheating. Getting your oven nice and hot is the only sure-fire way to that golden crust.
Mistake 7: Not using enough dusting flour.
Getting pizza stuck to your peel, sheet or stone is another problem we’re all too familiar with. Thankfully, the fix is simple; use more dusting flour. Suffice it to say, the importance of dusting flour can’t be overstated! Sprinkling a little extra on your dough while stretching and baking it will help to prevent the dreaded stick. And don’t forget to dust your pizza peel or baking sheet with a little flour before putting your pizza on top of it. This dusting will keep it from sticking and help to form a beautiful base.
Mistake 8: Removing from the oven too soon.
Whether you’re using a specialist outdoor oven or the one in your kitchen, removing a pizza from the heat too soon is a surprisingly common mistake. Once you begin to smell your cooking pizza, it's only natural to want to take it out and devour it as quickly as possible! But removing your pizza from the oven too soon will leave you with a doughy, undercooked pizza.
Don't be led astray by the melted cheese and cooked toppings – while it’s typically a good indicator, it doesn’t always mean that your pizza’s ready to go. When it looks ready to remove from the oven, leave it in for just a few minutes longer and check the bottom of the crust by gently lifting one side with a spatula. These extra few minutes are crucial for giving it the desired flavour and creating a browned, crispy crust.
Freshly Made Pizza Dough Balls & Pre-stretched Pizza Bases (homemadepizzaclub.co.uk)
