Serious Eats: Talk
Help with my Pizza Dough Please!
I'm new to pizza making at home, but last weekend I gave it a try. I made a crust from scratch using a recipe I read about on SmittenKitchen's website: 6 Tbl. warm water, 2 Tbl. white wine, 3/4 tsp. active dry yeast, 1/2 tsp. honey,1 tsp. salt,1 Tbl. olive oil, and 1.5 cups flour. I whisked the wine, water and yeast in a medium bowl until the yeast dissolved, added the honey, salt and olive oil and stirred, added the flour, and worked it with a spoon and my fingers until it came together as a dough. I kneaded it for 2 mins., and I let it rise for about an hour to an hour and a half. I had preheated the oven to 500 with my pizza stone in it. After letting the dough rise, I formed it into a ball and let it rest for 15 mins. I then rolled it out, topped it with sauce, cheese and pepperoni, and put it in the oven. I was hopeful...
The pizza appeared to bake up nicely, with good brown spots on the crust, and good melty cheese action--when I took it out, the edges were crispy, and it looked like a "professional" pizza. But when we dug into eat, the middle of the pizza was soggy and seemingly undercooked, while the rest of the dough was pretty crispy. I was careful not to overtop it with too much sauce or other toppings, and I'm fairly certain I rolled it out pretty evenly, and leaving it in the oven longer would have only burnt the pizza.
What went wrong? The house in which I was making the pizza (not my own) was a bit drafty, and the dough, even after 1.5 hours, didn't appear to have risen as much as I was expecting it to. Could an inadequate rise have been the problem? Bad yeast? I'm confused. I know some SE and Slice readers are pizza gurus so I come asking for your wisdom. What's up with the soggy center?