7 - Pizza Dough and Pizza Crust Trouble-shooting -- Pizzeria Operations -- CorrellConcepts.com

1 - Dough too stiff or too firm

(Also see a subsequent section on Dough Too Elastic or Springy)

Possible Causes	Remedy
Too little water or too much flour	For subsequent batches, check recipe amounts and weigh ingredients carefully. If the problem is detected during mixing, add slightly more water and mix until just absorbed. (See Comment below.)
Dough (balls) too cold	Warm dough (balls) to 50 to 60 degrees F before using.
Dough unrelaxed	If feasible, flatten the dough balls 2 to 3 minutes before stretching or screening.
Inadequate fermentation	Increase fermentation or rise. See subsequent section on Under-risen Dough Balls.
Dough under-mixed	Mix (knead) slightly longer. Read the Mixing section in the Dough-making chapter.
COMMENT: This problem is hard to correct for the current batch unless it’s discovered in the early stages of mixing. It’s also more difficult to remedy with a cutter-mixer than with a planetary mixer because a cutter-mixer is hard to re-start with dough in it. If the problem can’t be corrected by adding water, re-mix small pieces of the stiff dough into batches of new dough. Don’t exceed 25 percent re-mixed dough per batch. Add it on top of the flour. Increase the water portion of the new batches enough to compensate for the under-portion of water in the stiff dough. If that’s too difficult to do, discard the stiff dough.

2 - Dough too slack or too soft

(Also see a subsequent section on Dough Too Extensible or Spreadable)

Possible Causes	Remedy
Too much water or too little flour	For subsequent batches, check recipe amounts and weigh ingredients carefully. If the problem is detected immediately after mixing, add slightly more flour and keep mixing. If this can’t be done, re-mix small pieces of the slack dough into batches of new dough. Try to add only 10 percent slack dough per batch, but up to 25 percent can work. Add it during the last minute of mixing. Decrease the water portion of the new batch enough to compensate for the over-portion of water in the slack dough.
Dough (balls) too warm	Refrigerate dough (balls) down to 40 degrees F before using.
Excessive fermentation	Reduce fermentation or rise. See section on Over-risen Dough Balls.
Dough over-mixed	If not severely over-mixed, mix small pieces into new dough (as described above). If dough is severely over-mixed, discard it. For subsequent batches, use a timer when mixing. Read the Mixing section in the Dough-making chapter.

3 - Dough balls not rising at all (unrisen or dead dough)

Possible Causes	Remedy
No yeast	Include yeast in subsequent batches.
Old (dead) yeast	Discard old (dead) yeast and use new yeast. Store yeast properly. (Read directions on package or read about proper storage methods in the Yeast section of the Dough Ingredients chapter).
Yeast water too hot, so yeast died	Keep yeast water temperature under 115 degrees F. (Read directions on package or read the Yeast section of the Dough Ingredients chapter.)

4 - Under-risen dough balls, or dough balls rising too slowly

Possible Causes	Remedy
Partially dead (old) yeast	Discard old yeast and use new yeast. Store yeast properly. (Read directions on package or read about proper storage methods in the Yeast section of the Dough Ingredients chapter.)
Yeast improperly rehydrated	Rehydrate yeast in water of proper temperature. (Read directions on package or read about proper hydration methods in the Yeast section of the Dough Ingredients chapter.)
Not enough yeast	Increase yeast portion. For subsequent batches, check recipe amounts and weigh ingredients carefully.
Dough too cold coming from mixer	Increase dough water temperature so dough comes from mixer at higher temperature. Read the Mixing section of the Dough-making chapter.
Dough stored at too low of a temperature	Raise the temperature of the refrigerator (retarder) a few degrees but not over 40 degrees F. Or, if that’s not possible, let the dough balls sit at room temperature or put them into a proofer before using. For more specifics, read the chapter on Dough Management.
Yeast rehydration water too cold	Raise the rehydration water temperature to that specified by the manufacturer (see instructions on the yeast carton).
Inadequate fermentation time	Make dough farther ahead of usage; allow more time for fermentation or rising.
COMMENT: In addition to the causes cited above, amount of rise can be affected by salt, sugar, acidity, water, and yeast nutrients in the dough, and also by the composition of the flour. For a complete discussion, read the Yeast section of the Dough Ingredients chapter.

5 - Over-risen dough balls, or dough balls rising too quickly

Possible Causes	Remedy
Too much yeast	Reduce yeast portion. For subsequent batches, check recipe amounts and weigh ingredients carefully.
Dough too warm coming from mixer	Decrease dough water temperature so dough comes from mixer at lower temperature. Read the Mixing section of the Dough-making chapter..
Dough stored at too high of a temperature	Criss-cross trays of dough for 60 to 90 minutes when first put into refrigerator. Don’t let dough sit (as long) at room temperature. Keep refrigerator temperature low. For more specifics, read the Dough Management chapter.
Dough mixed too far ahead; too much fermentation time	Mix dough closer to when it will be used. Project sales and correlate dough ball production to projected usage.
COMMENT: In addition to the causes cited above, amount of rise can be affected by salt, sugar, acidity, water, and yeast nutrients in the dough, and also by the characteristics of the flour. For a complete discussion, read the Yeast section of the Dough Ingredients chapter.

6 - Dough balls joining together in the dough tray

Possible Causes	Remedy
Over-risen dough	Reduce amount of rise in the dough. See previous section on Over-risen Dough Balls.
Poor dough ball placement	When placing dough balls in the tray, position them so balls are the same distance apart—or 1-1/2 to 2 inches.
Too many balls in tray	Reduce number of dough balls per tray.

7 - Dough has an odor of beer

Possible Causes

Remedy

Severely over-fermented dough

Reduce amount of fermentation. See previous section on Over-risen Dough Balls.

COMMENT: Discard dough that smells like beer as it’s severely over-fermented. Do not re-ball or re-mix it.

8 - Dough balls collapsing (blown dough)

Possible Causes	Remedy
Severely over-risen dough (too much fermentation)	Reduce the amount of rise or fermentation. See previous section on Over-risen Dough Balls. In addition, many random factors can cause over-risen dough—things like a power outage, A/C outage, cooler malfunction, and leaving the cooler door open too long.
Flour too weak	Use a stronger flour—one with higher quality or quantity of protein.
COMMENT: There’s two attitudes toward using blown dough. Some say it should never be used but, instead, should be discarded. Other experts recommend re-using it if it’s new dough (i.e., less than 24 hours old). They suggest re-balling it if it can be used within 12 hours. If it’s between 24 to 48 hours old, they suggest mixing it in with a new batch. Try to add only 10 percent blown dough per batch, but some say up to 50 percent can be mixed with new dough. Add it during the last minute of mixing. If it’s over 48 hours old it should probably be discarded. If it smells like beer it should definitely be discarded.

9 - Dough (crust) not rising in the oven, even though the dough balls were proofed

Possible Causes

Remedy

Severely over-risen dough (too much fermentation)

Reduce amount of rise or fermentation. See previous section on Over-risen Dough Balls.

10 - Crust forming on dough balls

Possible Causes	Remedy
Dough balls exposed too long to open air	(1) Cover dough balls with a tray, cover, plastic wrap, or plastic bag. (2) Shorten the time that trays of dough are criss-crossed in the refrigerator (max. 60 to 90 minutes). (3) Keep balls covered when warming up. (4) Brush dough balls with oil (however, if dough is kept tightly covered with a tray or pan, oil brushing isn’t needed).
Floured too far ahead	Flour dough balls no more than 2 to 3 minutes before rolling or stretching.
COMMENT: Slight drying or crusting of a dough ball doesn’t harm crust quality. However, a dough ball with heavy crusting—the kind that makes a “turtle shell” crust—should be discarded. Do not try to hide thick crusting by rolling it into the center of the dough ball.

11 - Panned dough collapsing when sauced

Possible Causes

Remedy

Excessive rise or fermentation

Reduce the amount of rise. See previous section on Over-risen Dough Balls.

Too much pressure from sauce spoon

Reduce the amount of downward pressure when applying the sauce.

12 - Dough too elastic or springy (shrinks excessively after stretching)

(Also see a previous section on Dough Too Stiff )

Possible Causes	Remedy
Flour’s protein level is too high	(1) Switch to a flour of 1 to 2 percent lower protein content, or (2) blend a lower protein flour with the current flour.
Dough under-mixed	Mix dough longer (try 10 to 20 percent more time).
Dough unrelaxed	(1) Let dough relax for 30 minutes after mixing. (2) If feasible, flatten dough balls 2 to 3 minutes before final rolling or pressing.
Too cold	Warm the dough (balls) to 60 to 70 degrees F before using.
Protein too strong	If reducing the flour protein content is undesirable, (1) increase the oil or shortening level up to 4 to 5 percent of flour weight, or (2) use a dough relaxer—i.e., reducing agent—such as L-cysteine (see Comment below).
Inadequate fermentation	Increase fermentation or rise. See previous section on Under-risen Dough Balls.
Too stiff	Increase amount of water in dough formula. See previous section on Dough Too Stiff.
COMMENT: There are several types of dough relaxers, each one affecting dough a different way and at a different time. Check with the manufacturer(s) to find out which type is best suited for your production system.

13 - Dough too extensible or spreadable (thin spots occurring during screening)

(Also see a previous section on Dough Too Slack)

Possible Causes	Remedy
Flour’s protein level is too low	(1) Switch to a flour of 1 to 2 percent higher protein content, or (2) add vital wheat gluten to current flour.
Dough over-mixed	Mix dough less (try 10 to 20 percent shorter time).
Protein too weak	(1) Switch to a stronger (i.e., higher quality) flour, or (2) decrease the oil or shortening level, or (3) if it’s being used, eliminate or reduce the dough relaxer.
Dough too warm	Use dough of a colder temperature. Leave dough in the cooler until just before using.
Dough too slack	Decrease amount of water in formula. See previous section on Dough Too Slack.

14 - Dough sticking to rolling pin, table, or hands

Possible Causes	Remedy
Inadequate amount of dusting flour or cornmeal used	(1) Sprinkle more flour or cornmeal onto the table and/or (2) dip the dough ball (both sides) into flour or cornmeal before rolling.
Wrong flour used for dusting	Use bread flour—not cake, pastry or all-purpose flour—for dusting the table. Finely ground semolina or corn meal works well, too (and eliminates flour dust settling around the store).
Too much pressure used on first roll	When using a rolling pin, too much downward pressure on the first roll can cause dough to stick to the table or pin. To eliminate the problem, apply less pressure on the first roll and increasingly greater pressure on subsequent rolls.
Too much diastatic action in the dough	If diastatic malt is used in the dough formula, eliminate or reduce the amount, or switch to non-diastatic malt. (Read about malt products in the Dough Additive section of the Dough Ingredients chapter. There are various types of malt. Consult with a manufacturer for details on what is best suited for your production requirements.)
Dough too slack	Use stiffer dough. See previous section on Dough Too Slack.
COMMENT: Although not commonly done, some pizzerias use oil instead of flour when rolling dough. They apply a thin coating of oil to the table and/or dough ball before rolling or stretching.

15 - Dough tearing in a dough press

See previous section on Dough Too Elastic or Springy.

16 - Dough too large after rolling or stretching (won’t fit pan or screen)

REMEDY: If this problem occurs frequently, use stiffer dough. For ways to make stiffer dough, see the previous sections on Dough Too Slack and Dough Too Extensible. If it only happens occasionally due to slight over-rolling or over-stretching, jiggle the dough (in the pan or on the screen) until it shrinks to the proper size. Avoid the habit of trimming off dough to make over-stretched dough fit the pan or screen.

17 - Excessive flour sticking to rolled dough

Possible Causes	Remedy
Wrong flour used for dusting	Use bread flour—not cake, pastry or all-purpose flour—for dusting the table and dough. Or switch to finely ground cornmeal or finely ground semolina.
Improper flouring and stretching methods: (a) Dough balls floured too far ahead and/or (b) Rolled dough stacked together before panning and/or (c) Inadequate slapping to remove flour.	Flour dough balls no more than 2 to 3 minutes ahead; don’t stack up rolled dough too far ahead; slap or brush excess flour off of dough.
Too much diastatic action in the dough	If diastatic malt is used in the dough formula, eliminate or reduce the amount, or switch to non-diastatic malt. (Read about malt products in the Dough Additive section of the Dough Ingredients chapter. There are various types of malt. Consult with a manufacturer for details on what is best suited for your production requirements.)
Dough too slack	Use stiffer dough. See previous section on Dough Too Slack.
COMMENT: Although not commonly done, some pizzerias use oil instead of flour when rolling dough. They apply a thin coating of oil to the table and/or dough ball before rolling or stretching.

18 - Black spots on top of dough ball

Possible Causes

Remedy

Oxidation of bran particles in old dough

In future batches, lower dough pH by adding an acidic ingredient to the formula, such as 2 to 4 oz of vinegar per 25 lb flour. NOTE: Increasing the acidity of dough can inhibit crust browning, so it may be necessary to add non-fat dry milk or whey to increase browning. Increased acidity also inhibits fermentation, so it may be necessary to increase yeast level or dough temperature.

COMMENT: Although the spots look unsightly on a dough ball, in fact, they’re harmless and disappear during baking. So they might best be ignored.

19 - Bluish-black spots on underside of dough ball

Possible Causes

Remedy

Undispersed yeast colonies in the dough

Rehydrate (dissolve) yeast completely before adding to the dough. Might also try a longer mixing time if using a planetary mixer.

COMMENT: Some experts suggest that these spots are caused by yeast colonies that don’t completely disperse during mixing. Apparently the colonies die and release ammonia that discolors the dough.

20 - Crust not brown enough all over

(Cheese and toppings bake to full doneness before crust turns brown)

Possible Causes	Remedy
Inadequate amount of sugar in dough	Add lactose—i.e., whey or non-fat dry milk—to dough formula. Use 3 to 6 percent of flour weight. Sucrose, or table sugar, can also be used but it increases fermentation, which can produce undesirable side effects—so whey or non-fat dry milk is preferred.
Too much flour left on surface of dough	(1) Slap off all flour before laying dough onto pan, screen, or peel. (2) Keep pizza screens out of flour—i.e., don’t lay them on a flour-covered table.
Excessive fermentation	Reduce fermentation. See previous section on Over-risen Dough Balls.
Oven temperature too low	Raise baking temperature and, possibly, reduce baking time.

21 - Crust too brown all over

(Crust turns brown before the cheese and toppings are fully baked)

Possible Causes

Remedy

Too much sugar in dough

Reduce the amount of whey, non-fat-dry milk, and/or sugar in dough formula.

Dough may be very young

Allow longer fermentation time prior to using.

22 - Crust not brown enough on bottom

(Top of pizza bakes to full doneness before bottom of crust turns brown)

Possible Causes	Remedy
Inadequate bottom heat in oven (or too much top heat)	Adjust oven baffles, air fingers, and/or temperature controls so there’s more bottom heat relative to top heat.
Improper rotation of pizzas in a deck oven (i.e., always putting pizzas onto the same spot of the deck)	When baking with a deck oven, rotate pizzas through various spots on the deck, thereby allowing each spot maximum time to regain lost heat. If this doesn’t solve the problem, it may be time to purchase additional ovens.
Pizzas too close together in an electric infrared conveyor oven	Allow at least a 2-inch space between pizzas on the conveyor belt of an electric infrared oven.
Using infrared-reflective aluminum pans in an infrared type oven (ex., CTX-type conveyor oven)	(1) Have aluminum pans anodized. This increases their infrared heat absorption capacity. (2) Or use black steel pans instead of aluminum. NOTE: Contrary to popular belief, holes in a pan do not significantly reduce baking time or increase heat conductivity.
Too much flour left on bottom of dough	(1) Slap off all flour before laying dough onto pan, screen, or peel. If using flour on the peel, switch to finely ground cornmeal or semolina. (2) Keep pizza screens out of flour—i.e., don’t lay them on a flour-covered table.

23 - Crust too brown on bottom

(Bottom of crust turns brown before top of pizza is fully baked)

Possible Causes	Remedy
Inadequate top heat in oven (or too much bottom heat)	If using a deck oven, open the baffle to allow more top heat. If using a convection or impingement-type conveyor oven, refer to the oven manual and confirm that the finger arrangement is correct. If necessary, adjust oven baffles, air fingers, and/or temperature controls so that there’s more top heat relative to bottom heat.
Sloppy oven-tending methods (i.e., leaving deck oven doors open too much)	Keep oven door closed as much as possible—don’t open the door and walk away from oven (i.e., never take your hand off the oven door while the door is open).

24 - Crust not browning and has a tough texture

Possible Cause

Remedy

Excessive fermentation

Reduce fermentation. See previous section on Over-risen Dough Balls.

Oven temperature too low

Raise baking temperature and, perhaps, reduce baking time.

25 - Top edge of outer crust has a whitish color (but rest of pizza is done)

Possible Cause

Remedy

Too much flour left on surface of dough

(1) Slap off all flour before laying dough onto pan, screen, or peel, and/or (2) brush outer edge of dough with oil prior to baking.

26 - Crust browns on one side only or browns unevenly

Possible Causes

Remedy

Placing pizza too close to side or back wall of a deck oven

(1) Keep pizzas at least 2 inches from side or back wall of baking chamber. (2) Rotate pizzas 180 degrees half way through baking.

Non-uniform heat in baking chamber (deck oven or convection conveyor oven)

Adjust oven baffles, air fingers, and/or temperature controls so that heat is uniformly dispersed in baking chamber.

27 - Crust edge is burnt (but rest of pizza is properly done)

Possible Causes

Remedy

Outer edge rolled too thin

Make the outer edge thicker by: (1) Rolling dough to 3/4 final diameter, then hand-stretching it to final size; or (2) when rolling dough don’t roll off the edge with the rolling pin (roll just up to the edge but not over it).

Outer edge too high in the pan

Don’t extend the edge of the dough so high up the side of the pan.

28 - Crust color uneven

Possible Causes	Remedy
Uneven oven heat	FOR DECK OVENS AND INFRARED CONVEYOR OVENS: Keep pizzas at least 2 inches from the side walls. See previous section on Crust Over-browns on One Side. FOR CONVECTION (i.e., IMPINGEMENT-TYPE) CONVEYOR OVENS: Clean the impinger fingers; make sure fingers and baffles are properly installed and fan is working properly.
Excess flour	(1) Remove excess flour from dough before assembling the pizza, and/or (2) brush outer edge of crust with oil before baking.
Re-working dough scraps into new dough during sheeting	Older dough browns less than new dough, so when pieces of old and new dough are rolled together they create a crust of uneven browning.

29 - Large white pockets on bottom of pan pizza crust

Possible Causes

Remedy

Air and steam build-up between dough and pan bottom

(1) When placing dough into pan, press out all air pockets between the dough and pan. (2) Use a pan with holes so air and steam build-up can escape during baking, thereby allowing the entire crust to come into contact with the pan bottom. NOTE: If a large amount of oil is used, holes cannot be used.

30 - Crust fully baked but still has a white surface

See the previous section on Crust Not Brown Enough All Over.

31 - Crust forms bubbles during baking

Possible Causes	Remedy
Dough under-proofed (i.e., under-risen)	Use more-risen dough for making pizza. See the previous section on Under-risen Dough Balls. Also, read the chapter on Dough Management.
Dough over-proofed (i.e., over-risen)	Use less-risen dough for making pizza. See the previous section on Over-risen Dough Balls. Also, read the chapter on Dough Management.
High percentage of water in dough formula	Reduce the water portion in the dough formula by 2 to 4 percent of flour weight. This can help reduce the presence of super-large (pita-bread style) bubbles.
COMMENT: Most bubbling problems are caused by under-proofed dough. For top quality crust, the recommended way to reduce bubbling is use optimally proofed dough—neither under-risen nor over-risen. However sometimes that’s not always possible. In emergency cases, when dough is under-proofed, perforate the rolled dough using a dough docker. However, docking has the effect of creating a very flat crust. So unless you desire a flat crust, docking should only be used as a last resort. Other methods of (possibly) reducing bubbles include (a) assembling the pizza with the soft bottom side of the dough facing up, and (b) using a slightly longer bake time and lower temperature. Because crust bubbling is a universal concern among pizzerias, the following special discussion is provided.

32 - Crust grain is too close (small cells)

Possible Causes

Remedy

Under-risen dough
(i.e., under-proofed)

Increase fermentation or rise. See previous section on Under-risen Dough Balls.

33 - Crust grain is too open (large cells)

Possible Causes

Remedy

Over-risen dough
(i.e., over-proofed)

Reduce fermentation or rise. See previous section on Over-risen Dough Balls.

Dough inadequately molded or compressed after mixing

Flatten dough (balls) with a dough-roller or press, thereby dividing the large air cells produced during mixing into smaller cells.

34 - Streakiness or uneven grain in crust

Possible Causes

Remedy

Re-working too much old scrap

When sheeting dough or pizza shells, use no more than 25 percent scrap. Re-work scrap only once. Let rolled dough or pizza shell achieve full fermentation before baking.

35 - Crust edge has large burnt spots

Possible Causes

Remedy

Large air cells in dough

Before stretching the dough, press the edge to flatten large air cells. Also, see previous section on Crust Grain is Too Open.

Dough over-risen

Use less-risen dough for making pizza. See the previous section on Over-risen Dough Balls.

36 - Crust bakes up flat (no oven spring)

Possible Causes	Remedy
Under-risen dough (i.e., under-proofed)	Increase the dough rise. See previous section on Under-risen Dough Balls. In short, allow dough balls to rise (i.e., proof) more before rolling or stretching, and/or allow rolled or pressed dough to rise in the pan or screen before baking. If possible, avoid using a dough docker.
Over-risen dough (i.e., over-proofed)	Decrease the dough rise. Over-risen dough collapses during baking. See the previous section on Over-risen Dough Balls.
Unrisen (dead) dough	This problem is caused by (1) dead yeast, or (2) yeast killed in hot water, or (3) yeast accidentally omitted from dough. See previous section on Unrisen (dead) Dough.

37 - Crust collapses (shrinks in height) immediately after pizza is taken from the oven

Possible Causes

Remedy

Incomplete coagulation of flour protein (i.e., gluten)

Increase pizza bake-time by 1 to 2 minutes. If that results in over-browning of the crust, you may have to drop the baking temperature. Also, see the previous section on Crust Too Brown All Over.

38 - Crust tough and leathery (especially after it cools down)

Possible Causes

Remedy

Flour’s protein content is too high

(1) Switch to a flour of lower protein content (maximum 12 percent), or (2) blend a lower protein flour with the current flour. For blending, see the section on Supplemental Flours & Meals in the Dough Ingredients chapter. Also, consider increasing the amount of oil or shortening in the formula up to 4 to 5 percent of flour weight.

39 - Crust flat and crackery

Possible Causes	Remedy
Under-risen dough (i.e., under-proofed)	Increase the dough rise. See previous section on Under-risen Dough Balls. In short, allow dough balls to rise (i.e., proof) more before rolling or stretching, and/or allow rolled or pressed dough to rise in the pan or screen before baking. If possible, avoid using a dough docker.
Unrisen (dead) dough	This problem is caused by (1) dead yeast, or (2) yeast killed in hot water, or (3) yeast accidentally omitted from dough. See previous section on Unrisen (dead) Dough.
COMMENT: Flat, crackery crust is only a problem with those pizzerias desiring a risen, bready crust. Many establishments intentionally sell a pizza with flat, crackery crust—sometimes called “thin & crispy” or “thin & crackery.” This crust is typically made with a stiff, lean, lightly risen dough that’s flattened with a dough-roller or sheeter, and also sometimes perforated with a docker, as well.

40 - Crust flat, dense, and tough

Possible Causes

Remedy

Severely over-fermented dough

Reduce amount of fermentation. See previous section on Over-risen Dough Balls.

41 - Crust lacks flavor

Possible Causes	Remedy
Mismeasured or omitted an ingredient: ex., salt omitted	Measure all ingredients—no guessing allowed. Provide thorough staff training, written procedures and good measuring utensils.
Inadequate fermentation	Increase dough fermentation (or rise). See section on Under-risen Dough Balls.
Crust under-browned	Increase crust browning by increasing bake time and/or temperature.
COMMENT: More crust flavor can also be achieved by adding ingredients to the formula. For ideas to test, see the Flavorings & Colorings section of the Dough Ingredients chapter. Brushing the crust edge with a butter-flavored oil also adds flavor. Some pizzerias sprinkle grated Parmesan or similar cheese over the oiled crust. Some also mist the edge of the dough with water and add seeds (i.e., poppy seed, sesame seed) before baking.

42 - Crust has peculiar flavor

Possible Causes	Remedy
Poor ingredients: ex., rancid oil, spoiled non-fat dry milk solids, moldy yeast	Make sure fresh, quality products are used.
Wrong ingredients: ex., accidentally used salt for sugar	Make sure ingredients are clearly labeled.
Excessive flour on crust	When baked, surface flour imparts a bitter flavor to crust. Make sure excess flour is removed from surface of rolled dough. See previous section on Excessive Flour Sticks to Rolled Dough.
Mismeasured or omitted an ingredient	Measure all ingredients—no guessing allowed. Provide thorough staff training, written procedures and good measuring utensils.
Dirty pans; rancid oil in pans	Check pans and wash if needed.

43 - Crust has doughy layer under the sauce (crust done on outside but raw inside)

Possible Causes	Remedy
Bake time too short; oven temperature too high	Lengthen bake time by 60 to 90 seconds and decrease oven temperature.
Pizza too cold going into the oven	(1) Use warmer (i.e., 60 to 70 degrees F) dough, sauce, and cheese, and/or (2) “double-bake” the crust by warming (pre-heating) it in the oven before applying sauce, cheese, and toppings. This is sometimes done with very thick pan-style pizzas with extensive topping.
Sauce too watery; tomato product has excessive syneresis (water separation)	(1) Add less water to the sauce, and/or (2) use a thicker tomato product, and/or (3) use a higher quality tomato product.
Sauce applied too soon	Apply the sauce just before pizza is baked. (However, a thick, high-quality sauce can be applied 2 to 3 hours before baking without causing a doughy layer.)

44 - Crust has gummy layer under the sauce

Possible Causes

Remedy

Too much alpha-amylase; too much diastatic action in the dough

If diastatic malt is used in the dough formula, eliminate or reduce the amount, or switch to non-diastatic malt. (Read about malt products in the Dough Additive section of the Dough Ingredients chapter. There are various types of malt. Consult with a manufacturer for details on what’s best suited for your situation.) If that doesn’t solve the problem, try a higher quality flour or a flour without malted barley or other diastatic additive. You may need to consult your flour company or distributor for advice.

Extended fermentation of retarded dough (too old).

Reduce holding time of retarded dough.

45 - Soggy crumb with grayish tint or translucent, gummy appearance

COMMENT: Gray, soggy crumb most frequently occurs in retarded dough that’s several days old. It’s a minor version of the same condition that causes gummy layer. In short, it’s “gummy crumb.” The remedy is the same as for gummy layer(described above).

46 - Crust is uneven thickness (thick edge, thin middle)

Possible Causes	Remedy
Spinning the dough	Eliminate spinning. Use more rolling, pressing, hand-stretching or slapping to stretch the dough.
Improper rolling technique; unequal pressure on handles	Put equal pressure on the rolling pin handles. In short, roll dough to uniform thickness.
Dough too soft	Use a slightly stiffer dough that doesn’t spread as easily.

47 - Crust is soggy or floppy (slice flops over when picked up)

Possible Causes	Remedy
Crust too thin	Increase the dough portion to create a thicker crust. Test a 20 to 30 percent increase for starters. This is the main remedy for floppy crust. If the crust is too thin, nothing else helps much.
Flour’s protein level is too low	(1) Switch to a flour of 1 to 2 percent higher protein content, or (2) add vital wheat gluten to current flour. In doing this, you may need to slightly increase the water portion and mixing time.
Dough too slack	Use a stiffer dough. See previous section on Dough Too Slack.
Incompletely baked (not fully done)	Bake to full doneness. Increase the baking time and, possibly, lower baking temperature.
Excessive steaming in the box or on the tray	(1) Use a single-sided corrugated liner under the pizza in the box to help minimize crust steaming. (2) Possibly let pizza cool on a rack for 60 seconds before boxing or serving. (3) Consider putting a screen or trivet between the pizza and serving tray to vent the steam and prevent the crust from becoming water- and grease-soaked. (4) Deliver pizza to customer sooner.

48 - When parbaking, crust separates like pita or pocket bread

Possible Causes	Remedy
Unequal top vs. bottom heat	Adjust oven fingers, baffles, and/or temperature controls to achieve equal amount of top vs. bottom heat. On a pizza oven, this usually means reducing the bottom heat. If that can’t be done, experiment with putting an extra pizza screen or two underneath the pan or crust.
Too high baking temperature	Lower the baking temperature and, possibly, lengthen the bake time.
Under-proofed dough	Proof dough to a higher rise. For thick, pan-style crust the rolled dough should be pan proofed to at least double in height. See previous Discussion on Crust Bubbling in this chapter. Also see previous section on Under-risen Dough Balls.
High percentage of water in dough formula	Reduce the water portion in the dough formula by 2 to 4 percent of flour weight. This can help reduce the presence of super-large (pita-bread style) bubbles.

49 - Crust made from retarded dough has small blisters

REMEDY: This condition can be reduced by shortening the holding time of retarded dough. However, tiny blisters don’t hurt anything—in fact, some people think they make the crust look better. So you’re best off by not worrying about them.

50 - Crust sticks to pan or screen

Possible Causes

Remedy

Unseasoned pan or screen

Season new pans before using them. (See following discussion on How to Season Pans.) Thereafter, only wipe them out with clean cloth or paper towel and don’t wash them. If the health department requires washing between uses, use mild detergent and brush. Do not soak them in caustic carbon-cutting chemical or scrub them with steel wool or nylon pad.

No oil in pan

Oil the pan before putting in the dough. With a seasoned pan, only a thin coating of oil is needed to eliminate sticking.

How to Use This Trouble-shooter

16 - Dough too large after rolling or stretching (won’t fit pan or screen)