Hi everyone, this is my first attempt at pizza, I used 00 grade flour which was chilled for 24 hours in a fridge. It was dry before topping so presumably the dough is not the issue? I patted dry the mozzarella and the tomatoes are peeled DOP in a man.
Why is the dough soggy after cooking what am I doing wrong? I have a normal oven at 200°C/392°F not a pizza oven.
Thanks
by Icy_Service_8336
18 Comments
was it fresh mozzarella?
I puree the peeled tomatoes and then drain a lot of the water off over a mesh strainer. You won’t have this problem if you do that.
Too much moisture in the cheese and tomatoes.
Use low humidity mozzarella.
Pizza place can manage this with a really hot oven
200c is not hot enough
Looks delicious
Not hot enough
Get the spacila pizza mozzarella, otherwise you have to drain the regular one because it is too watery when you cook it.
300°C for the oven, not less (my baker told me).
Good luck!
Its your cheese. To much water was released during the bake. You can use fresh mozz but not all are made in the same way. Try one that’s in a cryovac vs one thats in water.
According to Google AI: For most homemade pizzas in a conventional oven, the ideal temperature is 475–500°F (245–260°C). This high heat simulates a professional pizza oven, which helps the crust crisp up while the toppings cook quickly. The hotter the oven, the closer you get to a pizzeria-style pie.
It’s not enough to pat the mozzarella dry, especially before cutting: it releases most of the liquid after being cut. I usually cut it and then leave it for a while with some paper on, some people put it in the microwave, some other buy drier mozzarella. I guess that’s the main problem, but also 200° C seems a little too low for pizza, is it the highest it can go? Not related to the sogginess, but higher temperatures do improve the overall outcome
Honestly, smash! Anyway, you need less toppings and/or higher temp. If you cant go higher, try low moisture moz, and cook other toppings separately, add at the end.
Don’t use 00 flour in a home oven. It doesn’t brown well at those temperatures. 00 is really only useful in very hot ovens.
Set your oven to the highest temperature possible and let it set for an hour before cooking.
Salt the mozz before adding to the pizza to draw out more moisture, then pat dry.
Can not man…
too much moisture in da cheese, would still demolish that pizza though
Hi OP! Your oven is not hot enough for pizza. May I suggest this [cast iron pan technique ](https://youtu.be/HXAW2GseICs?si=1tlzx_YsCrx97C2v)? It completely changed my pizza game forever.
Throw that pie under the broiler
Definitely your mozzarella and tomatoes.
Here are my tips:
– buy a specific dry mozzarella for pizzas and baking. If you don’t want to buy it or don’t have it at the moment, the best way to dry it is to cut it into pieces and leave it in the fridge uncovered for 1 day. Make sure to put the cheese on a rack, so any water can drain. This method doesn’t work if you have a smelly fridge though, so in that case just weight it down with something heavy on a rack for a couple of hours.
– cook down your tomatoes on the stove since a home oven doesn’t get hot enough. The goal is to eliminate as much water as possible.
– cook your pizza on the highest temperature setting and make sure to heat your oven for at least 30 minutes ideally an hour. Also if you use an oven sheet to bake the pizza, make sure to heat the sheet in the oven as it heats up
I really like pizza like this. I want it to be watery enough at home
Like everyone else said, maybe too many toppings. Your oven should do 220c really. I often use a little more oil in the dough with a lower temp, proof the dough in fridge overnight at least or even 24 hours+
Then add quite a bit of oil to your tomato base and make sure you don’t overload toppings. Use a pizza stone.
Pizza looks nice. Maybe make on a cookie sheet also and cook for another 2-3 mins beyond what you did.
Never forget the oregano!