tag:blogger.com,1999:blog-3990436056083903582.post8721609336668396489..comments2023-12-22T06:51:32.781-08:00Comments on Foodie-bia: Pizza FailGolden Gate Famhttp://www.blogger.com/profile/13277567296281489706noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3990436056083903582.post-46446938534637093882010-02-13T16:53:12.661-08:002010-02-13T16:53:12.661-08:00It appears you used fresh mozzarella and it has WA...It appears you used fresh mozzarella and it has WAY more water in it and would slush up the dough. As Jessika said, cooking the crust a little ahead of time would help, but less and grated or minced mozzarella would help as well.chicagovbnoreply@blogger.comtag:blogger.com,1999:blog-3990436056083903582.post-74477415684797818882010-02-13T09:52:34.524-08:002010-02-13T09:52:34.524-08:00Did you not cook the crust before you put the topp...Did you not cook the crust before you put the toppings on? That's what I have to do with all of my dough recipes. You don't need to let it rise much. I make my dough in my machine and the whole process takes 50 mins, start to finish, so there's little time to rise. When I made it by hand, it was the same thing. In fact, I used what I suspected was dead yeast a few weeks ago. While the bread hardly rose, it was really thin, which was pretty darn neat.<br /><br />So next time, just cook it. It should be put in the oven and cooked for about 15-20 minutes. Take it out then, check it to make sure it's where you want it to be (super light yellow, but done, that way there's room to cook it further to a golden when the toppings are on).Jessikahttps://www.blogger.com/profile/03001039130875430846noreply@blogger.com