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Stop Making Soggy Homemade Pizza

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Does it appeal to you to make your own pizza? For many of us, and especially those stuck in quarantine, the thought of some homemade pizza is tempting. But there's no small amount of baking science involved in pizza making, ad some amateurs find themselves with soggy pizza crust that's nearly inedible. Fear not, for I am here with years of pizza making under my belt (and unfortunately on my waistline!) to help you end soggy pizza crust forever.


The first mistake that new bakers make is using too much pizza sauce. I like marinara as much as the next girl, but too much will instantly reduce even great pizza crust into a goopy mess. You probably need much less than you think! A good method is to take a small ladle and pour the sauce in a spiral motion from the center outward. The result should not cover the entirety of the dough in a thick layer of sauce, but a sort of translucent, thin layer, with evidence of a sauce spiral. Similarly, some bakers add far too many toppings. Never overcrowd a pizza, especially with vegetables, which will release water when cooked. Space the toppings out a bit, and place them no closer than the length of the toppings apart, if you're using more than one type of topping. If using only one topping, you can place them so the edges touch, but no overlap!


If you made your own dough, you should also check to make sure it isn't too wet. The dough should be pliable and slightly sticky, but not wet to the touch. If possible, bake it in a cast iron pan or on a pizza stone: it will help the crust bake evenly all the way through. It's usually better to pre-bake crusts, as well! Bake them about 2/3 of the way before adding sauce, toppings, and cheese, then bake for the remaining 1/3 of the time for your recipe.


Photo: Pixabay

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