How to Fix Undercooked Pizza Dough

How to Fix Undercooked Pizza Dough

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Undercooked pizza dough is both unattractive to look at and undesirable to taste. Needless to say, if you check on your pizza and it isn’t fully cooked, you should repair it right away. Simply reduce the temperature and place your pizza on the bottom rack of the oven to repair it.

Hello, fellow pizza lovers! My name is Shea, and I believe baking pizza is a lot of fun. But I won’t deny that it may be challenging. I’ve dealt with a wide range of pizza issues, including overcooked pizza dough. Fortunately, it is a rather simple repair that may be avoided.

Have you ever noticed that your pizza dough is undercooked? Obviously, it will not suffice for family pizza night. But how should you proceed? I’ll tell you what you should do: continue reading to learn how to cure overcooked pizza dough. I swear it’s simple.

How to Fix Undercooked Pizza Dough

Undercooked pizza dough, like any other food, indicates that it hasn’t finished baking. The issue is that pizza may get deliciously golden brown with bubbling cheese while yet having an uncooked dough. It may burn if you continue to cook.

So, what are your options? Reduce the heat to low and lay the pizza on the bottom rack. This ensures that the bottom of the pizza dough receives the most heat, allowing it to continue baking without harming the cheese and toppings on top.

You merely need to alter the temperature by 10 or 20 degrees; nothing drastic is required. Bake your pizza in three-minute increments until it is completely done. Sometimes you just need three minutes to bake, and other times you can need nine or twelve.

Avoiding Undercooked Pizza Dough (5 Tips)

The good thing about uncooked pizza dough is that it is simple to correct. Basically, just keep on cooking. However, there are a few things you can take to prevent undercooked pizza dough in the future.

Follow these easy tips for pizza crust success.

1. Use the Highest Heat Setting

I’m not sure about you, but I like temperatures ranging from 350F to 425F. It’s my comfort zone when it comes to cooking or baking, and it might be difficult for me to go any lower or higher than that. But when it comes to pizza, you really don’t have much of a choice.

Pizza should be baked quickly and thoroughly. It shouldn’t take 20 minutes (or more), as some pizza boxes claim. Preheat your oven to 500°F and let the oven do its thing with your pizza dough. Remember that the oven must be warmed before you place your pizza inside.

Please keep in mind that temperatures exceeding 500°F should be avoided. Otherwise, you risk having dried-out or burned crust.

2. Use a Pizza Stone

Want to discover one of the most important keys to consistently producing pizza shop-quality pizzas? A pizza pan. A pizza stone is a one-of-a-kind instrument for making pizzas. You just need to complete the following:

  • Season the stone ahead of time. You may pre-season your stone with olive oil unless it is glazed or sealed.
  • Preheat the oven to 350°F. To function properly, your pizza stone must be blistering hot. That being stated, you must effectively bake the pizza stone before baking the pizza. Your stone will be ready when the oven is.
  • Place the pizza on top. After that, slide your pizza directly onto the stone.
  • Bake and then remove. Allow the pizza to bake until golden brown and the cheese is bubbling, then remove from the oven.
  • Enjoy!

It should be noted that a pizza steel may also be used, however this is primarily a matter of personal choice. Learn more about the distinctions here.

3. Wait to Place Toppings

One of the most enjoyable aspects of preparing pizza is assembling the toppings. Unfortunately, doing it too quickly has unintended effects, such as overcooked pizza dough.

This occurs when you allow too much moisture from the toppings to soak into the dough, making it soggy and difficult to bake.

The easiest approach to avoid soggy pizza dough is to wait until the last minute to add your toppings and pop them in the oven. As an extra layer of protection against sogginess, sprinkle a little olive oil between the dough and the toppings.

4. Stick to Thinner Pizza Crusts

I’m a sucker for deep-dish pizza. That doesn’t mean I don’t like making it at home. Thick pizza crusts hold significantly more moisture, and even at 500F, it might be difficult for ovens to penetrate the dough and evaporate it.

However, you may want to stick to thinner pizza crusts. It doesn’t have to be so thin that it looks like a cracker. You just do not want the mile-high dough seen at your favorite deep-dish pizza shop.

You’ll have a lot easier time avoiding overcooked pizza dough if you roll it out thinner.

5. Don’t Use Cold Dough

Cold dough will be tough to work with since it will be difficult to stretch. So I can’t image too many people attempting to bake cold pizza dough.

That is not to say that is not conceivable. If you attempt to cook the dough when it is cold (not room temperature, at least), it will take significantly longer. As a consequence, the pizza dough may be undercooked.

Wait until your pizza dough has reached room temperature before stretching and baking it.


Undercooked pizza dough is a no-no, but you now know how to correct it and prevent it from happening again. If you still have unanswered questions, you could find them here.

What happens if pizza dough is not fully cooked?

I can’t image anybody wanting to eat it if the dough isn’t thoroughly baked. As a result, supper will be destroyed. If somebody eats it, they will almost certainly get a foodborne disease. Yes, uncooked dough may make you ill, so make sure it’s done all the way through.

Why is my pizza dough not cooked in the middle?

Actually, it might be for any of the reasons stated above. Maybe it wasn’t cooked long enough, or maybe the area was cooler than the outside. Perhaps you’re not utilizing the proper heat settings or you’re using the incorrect equipment. Next time, make a great pizza crust by following the methods outlined above!

Is slightly undercooked pizza dough OK?

No way, unless you want a stomachache, diarrhea, and vomiting. Even a small undercooking might cause illness. It is crucial to ensure that the dough is completely baked.

Final Words

Nobody likes to eat raw pizza dough. If it’s undercooked, return it to the oven on the lowest rack. Reduce the oven temperature by 10 to 20 degrees Fahrenheit and bake for a few minutes at a time. Take the necessary actions and safeguards to avoid similar incident in the future.

Have you ever made a pizza and had uncooked dough? How did you resolve it? Please share your success experiences in the comments section!


How do you fix undercooked dough?

How to Repair Undercooked Bread

It is rather straightforward to rescue an overcooked loaf of bread and turn it into a great loaf. Preheat the oven to 350°F, then return the bread to the oven for another 10 to 20 minutes. This method is similar to par-baking bread in that it works even after the loaf has cooled.

How do you salvage undercooked pizza?

What can you do if the pizza’s toppings are nicely cooked but the foundation is sloppy and raw? We propose lowering the temperature of your oven by about 70 degrees Fahrenheit. At the same time, lower the shelf the pizza is on by one level and cook the pizza for 3 minutes longer.

What happens if pizza dough is undercooked?

Raw dough is very difficult to digest. Eating a lot of uncooked pizza might cause digestive problems and severe stomach discomfort. Furthermore, raw dough may include germs such as E. coli, Salmonella, Staphylococcus aureus, and Listeria, which may cause serious food poisoning.

Can you microwave undercooked pizza dough?

rough and will have no sharpness. Oven alone – this is probably the simplest and best technique to reheat pizza — a hot oven (450 degrees) with the pizza on a pizza stone or baking sheet and the oven rack at the bottom level. It simply takes 5 or 6 minutes.Only microwave — will reheat beautifully, but the dough may get chewy.

Is slightly undercooked dough OK?

You may become ill if you consume unbaked dough or batter produced with germ-infested flour. Only when flour is baked or cooked can germs die. In 2016, 2019, 2021, and 2023, the CDC examined illnesses connected to raw wheat or cake mix. Some of these inquiries resulted in product recalls.

Why is my dough still raw in the middle?

For the following causes, your bread may be undercooked or unbaked on the inside: Because your oven was overheated, the exterior of the bread baked quicker than the interior. You took your bread out of the oven too soon. You did not allow the dough to come to room temperature before baking it.

Why is my pizza crust gummy?

Gummy pizzas may be caused by a variety of factors. One, the pizza may not have been properly cooked. If the oven temperature is too high, the outside of the crust will be lovely and golden, but the interior will be undercooked. In these circumstances, the crust is often described as “doughy” rather than “gummy.”

Why is the middle of my pizza soggy?

The heat of your oven is the most common cause of a soggy or undercooked pizza. If you cook your pizza in an oven that has yet to achieve the proper temperature, it will not be properly cooked.

What happens if you let pizza dough sit too long?

Pizza dough that has been over-proofed or has been allowed to rise for too long may collapse. The gluten gets too loosened, and the finished result is gummy or crumbly rather than crisp and airy.

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