Pizza · Fix it

Fix your pizza dough

Pick what is actually happening. Every card links straight to the cause and the fix, not a general guide.

Won't stretchSnaps back or tears before it thins out Keeps tearingHoles appear as you stretch or top it Too sticky to handleSticks to hands, bench and peel Too dry or stiffCracks instead of stretching Won't riseFlat balls, no puff after fermenting Soggy in the middleBase collapses under the toppings Tastes blandNo sourness or depth of flavour Snaps back when stretchingShrinks back to a small circle Crust too tough or chewyRim is hard work to bite through Overproofed, what nowDough is slack, bubbly, smells boozy Sticking to the peelWon't slide off into the oven Burnt outside, raw insideCrust chars before the base cooks
Symptom, most likely cause, and where to read more
SymptomMost likely causePage
Won't stretch Gluten is tense, dough is too cold Why won't my pizza dough stretch
Keeps tearing Stretched while still cold Why does my pizza dough keep tearing
Too sticky to handle Hydration is high for your flour Pizza dough too sticky to handle
Too dry or stiff Hydration too low, gluten sheet can't extend Pizza dough too dry or stiff
Won't rise Yeast is dead or was never activated Why is my pizza dough not rising
Soggy in the middle Too much sauce or wet toppings Why is my pizza soggy in the middle
Tastes bland Yeast dose too high, fermented too fast to build flavour Why does my pizza dough taste bland
Snaps back when stretching Dough is straight from the fridge, still cold Pizza dough snaps back when stretching
Crust too tough or chewy Flour protein too high for the bake temperature and time Pizza crust too tough or chewy
Overproofed, what now Gluten structure has broken down from too long a ferment Pizza dough overproofed, what now
Sticking to the peel Not enough dusting under the shaped base Pizza dough sticking to the peel
Burnt outside, raw inside Top heat too aggressive for the bake time needed Pizza burnt on the outside, raw inside

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