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- Jul 2, 2016
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I just found this site and I hop someone here can help me. I have been trying to teach myself baking and cooking but am having limited success. I get recipes from tv and videos but you can't ask them questions.
I don't know which topic Pizza would fit into so I will just ask my question here, hope that is not a problem.
What I want to know is why my skillet pizza looked so great, was very crispy yet totally raw inside. I think 550 degrees is way to high. It was almost overdone in 12 minutes yet the inside of the dough was gummy and raw. All the recipes are pretty much the same thing, almost word for word and they all claim their pizza dough is the best. It ain't. If theirs is as raw as mine it is not edible. Any suggestions as to a correct temp. and time? I can't afford to keep wasting so many ingredients and ending up with something I have to throw out. Thanks.
I don't know which topic Pizza would fit into so I will just ask my question here, hope that is not a problem.
What I want to know is why my skillet pizza looked so great, was very crispy yet totally raw inside. I think 550 degrees is way to high. It was almost overdone in 12 minutes yet the inside of the dough was gummy and raw. All the recipes are pretty much the same thing, almost word for word and they all claim their pizza dough is the best. It ain't. If theirs is as raw as mine it is not edible. Any suggestions as to a correct temp. and time? I can't afford to keep wasting so many ingredients and ending up with something I have to throw out. Thanks.
