Pizza Problems, Solved
Pick the symptom that matches what's on your counter. Every fix tells you what to do with this batch and how to stop it happening again.
Dough problems
Cold-fermented dough went slack and won't hold shape
The ball has spread flat and puddled into the corners of its container
Pizza crust is dense and bready, not chewy
The crumb is tight and cakey with no open holes
Pizza dough didn't rise
The ball is the same size hours later
Pizza dough is too sticky to handle
The dough coats your fingers and the bench
Pizza dough over-proofed (smells of alcohol)
A sharp smell of alcohol or nail polish when you open the tub
Pizza dough tears when stretching
A hole opens in the centre while the rim stays thick
Pizza dough won't stretch (springs back)
The disc snaps back the moment you stop pressing
Base problems
No leopard-spotting on the cornicione
The rim is an even tan all the way round, with no dark blisters
Pizza base burnt but toppings undercooked
The underside is black or bitter while the cheese has barely melted
Pizza base is pale and floppy
The base comes out blond, with no golden or brown patches underneath
Pizza base is soggy in the middle
The rim and the outer base are crisp but the centre folds and drips
Pizza stuck to the peel
The pizza will not slide when you shake the peel
Pizza stuck to the stone
The base tears away and leaves dough welded to the stone
Topping & cheese problems
Cheese burns before the base cooks
Black blisters across the cheese while the underside is still pale
Pizza sauce tastes flat or too acidic
The sauce tastes of nothing much until you add far more salt than feels right
Toppings slide off when slicing
The whole cheese layer shifts sideways as the cutter goes through
Watery pizza from fresh mozzarella
Pools of milky liquid sit on the surface when the pizza comes out
Oven & technique
Home oven won't get hot enough for pizza
The oven is at maximum and the pizza still takes 8–10 minutes
Pizza comes out smaller than intended
You stretch to 30 cm and it bakes out at 26 cm
Pizza cooks unevenly (one side burns)
One edge of the rim is dark brown and the opposite edge is still pale
Pizza oven smoking too much
Grey or white smoke pours out every time you open the door
Get the right measurements
Most dough problems start with bad ratios. Use our calculator for exact measurements.