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Post by stee41 on Oct 4, 2015 20:30:23 GMT
I've got an authentic Sicilian pizza base recipe from a friend, the problem I have is my base never appears cooked through in the centre but the rest of it is fine, I'm assuming (but could be wrong) this is a temperature problem of some kind...my wood fired oven gets up to 400 degrees and holds the heat well, the pizzas appear cooked to the eye but are soggy in the centre, I keep my tomato sauce quite thick due to this and have tried to reduce the moisture content of the toppings. if I cook just a base by itself or with garlic on it turns out absolutely fine and is cooked right through, I'm now confused  does anyone have advice for me please ? Thanks Read more: ukwoodfiredovenforum.proboards.com/thread/2332/wrong-pizza-base-advice-guys#ixzz3ndJjF0CT |
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Post by kstronach on Oct 5, 2015 18:30:13 GMT
hi
sicilian pizza as I know it is a thick crust pizza sometimes even cooked in a tray, so if this is the type of dough you're using its not suited to the high heat of a pizza oven it needs a much cooler oven to cook through. when the oven at high temperatures you need a thinner neopolitan pizza dough hope this helps
keith
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paul
valid member
Posts: 28
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Post by paul on Oct 10, 2015 15:22:34 GMT
I've got an authentic Sicilian pizza base recipe from a friend, the problem I have is my base never appears cooked through in the centre but the rest of it is fine, I'm assuming (but could be wrong) this is a temperature problem of some kind...my wood fired oven gets up to 400 degrees and holds the heat well, the pizzas appear cooked to the eye but are soggy in the centre, I keep my tomato sauce quite thick due to this and have tried to reduce the moisture content of the toppings. if I cook just a base by itself or with garlic on it turns out absolutely fine and is cooked right through, I'm now confused A few thoughts; 1, Is the floor of the oven hot enough. I always light the fire in the cooking area then move it to the back or side of the oven when the ovens at the correct temperature. 2, Are you putting to much topping on the pizza? Less can be more. 3, If you use wet Mozzarella it can make the pizza soggy or undercooked if you use too much. Some people grate it and allow it to dry out a little. |
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Post by oblertone on Oct 13, 2015 9:32:50 GMT
If you cook the same base in the same oven with and without toppings and 'without' cooks well, then the issue is with your toppings. There is a regular debate at my pizza evenings regarding 'less is more' but as far as cooking is concerned it definitely has merit; a heavy wet sauce will retard the centre of your base. I have found that using quality chopped tomatoes straight from the tin gives a better result than a puréed sauce; also pre grated mozzarella helps spread the load.
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