Pizza Troubleshooting: Find Solutions to Your Pizza Problems

Search Common Pizza Problems

Discover the Probable Causes

Find the Possible Solutions

Welcome to our pizza troubleshooting section!

Yes, we all have been there. Something goes wrong, and you don’t know what caused the problem and don’t know how to fix it.

Don’t be discouraged if you have experienced any of the below pizza problems; we now tell you the probable causes of your result and what you can do to fix it and ensure it does not happen again.

If you experience any problems that we do not address here, don’t hesitate to contact us and let us know so we can help you and others who might experience the same pizza problem.

Pizza Dough Troubleshooting

Pizza Problem

My pizza dough is shrinking

stretching pizza dough to make circle — Pizza dough shrinks when shaping

Probable Cause

Your pizza problem may be caused by:

Overworked dough
Stressed gluten

Possible Solution

Here’s what you need to do:

Let it rest for 10 minutes.

Pizza Problem

My pizza dough is ripping

ripping dough — Pizza dough tears when stretched

Probable Cause

Your pizza problem may be caused by:

Gluten is not developed
You are using the wrong flour

Possible Solution

Here’s what you need to do:

Use a High Protein Flour
Knead your dough properly
Knead your dough evenly
Let your dough rest for 10 min.

Pizza Problem

Soggy Pizza

Probable Cause

Your pizza problem may be caused by:

Too much moisture
Too much sauce
Too much cheese

Possible Solution

Here’s what you need to do:

Set it in the oven for an additional 2 minutes.

Pizza Problem

My pizza dough is too sticky

sticky pizza dough in hands — Pizza dough sticks to your hands

Probable Cause

Your pizza problem may be caused by:

Too much water

Possible Solution

Here’s what you need to do:

Add a tablespoon of flour.
Knead it for 5 minutes.

Pizza Problem

Over-proofed pizza dough

Probable Cause

Your pizza problem may be caused by:

Too much yeast
Too much fermenting time
Hot fermenting temperature

Possible Solution

Here’s what you need to do:

Yeast should be less than 5% of the flour
Set a timer.
Proofing time should be 1 to 1 1/2 hrs. The best proofing temperature is 80 F.

Pizza Problem

My pizza is raw

Probable Cause

Your pizza problem may be caused by:

Not enough time in the oven.
The crust is too thick

Possible Solution

Here’s what you need to do:

Set the pizza in the oven for another 3 minutes.

Pizza Problem

My pizza is sticking to the peel

pizza dough sticks on peel — The pizza won’t slide from the pizza peel

Probable Cause

Your pizza problem may be caused by:

Not enough flour on the working surface, peel, or stone.

Possible Solution

Here’s what you need to do:

Add flour to the working surface.
Add coarse cornmeal to the pizza peel.
Add flour or cornmeal to the pizza stone.

Pizza Problem

My pizza is not rising

Pizza dough not rising — Pizza dough not fermenting

Probable Cause

Your pizza problem may be caused by:

Yeast could be dead.
Not enough rising time
The temperature is too cold

Possible Solution

Here’s what you need to do:

Let it rest for another 30 minutes; if it doesn’t rise, the yeast is dead.
Start a new batch with fresh yeast.
Set the dough to rest at 80F

What are the Most Common Pizza Problems?

As you can see most pizza problems are caused by poor fermentation or inadequate hydration. Fermentation plays a significant role in the pizza-making process, particularly gluten development.

Water is also the second most crucial factor to consider. Once you learn how to control these variants, you will be a PRO in no time.

Here are some resources on pizza dough fermentation

Here’s is What the PROs at Homemade Pizza Pro Use and Recommend for Pizza Dough Fermentation

We are Obsessed with this Dough Proofer

Brod & Taylor Folding Dough Proofer

Enjoy accurate temperature control and consistent humidity. The Brod & Taylor Folding Dough Proofer creates an environment of consistent low-temperature warmth that is vital for many kitchen processes.

Ideal for pizza dough and yeast bread. Whether you’re a novice bread maker or an experienced enthusiast, this is the tool that helps ensure a flavorful, open-textured bread that is ready when you want it to be.

Check it Out

We earn a commission if you click this link and make a purchase at no additional cost to you!

Our Top Pick

DoughMate Artisan Dough Tray Kit

5.0

The DoughMate Artisan Dough Tray Kit is a professional-quality tool that revolutionizes handling and storing dough. This kit includes two dough trays, each capable of holding five to six dough balls for 14-16" thin-crust pizzas.

The trays are durable and have a lid for easy and hygienic storage. The included DoughMate Putty Scraper-style dough cutter/scraper allows for precise portioning and shaping of your dough. Whether you're a seasoned pizzaiolo or a home baker, the DoughMate Artisan Dough Tray Kit is an essential companion that ensures your dough is always ready to deliver perfect pizzas.

Check it Out

We earn a commission if you click this link and make a purchase at no additional cost to you!

Here are some resources on pizza dough hydration

Pizza Dough Troubleshooting Additional Resources

Homemade Pizza FAQs

How to Start Making Pizza?

Making pizza at home is actually very simple, and anyone can do it. If you don’t have a mixer, you can still make the dough by hand.

Check our guide on How to Get Started to begin your pizza-making journey.

Do I need a pizza oven to make pizza at home?

No, you can make pizza in a regular kitchen oven, and these days you can even make pizza on your stove or your grill.

Check our Recommended Oven Section for the oven that best suits your needs.

What is the best flour for pizza?

The best flour for pizza is flour which contains a high-protein content. Of course, it will depend on the kind of oven you have.

Regarding the brand, we’ve found that Caputo Chef’s Flour works best for home ovens, while Caputo Pizzeria works best for high-temperature ovens.

Check the Best Flour for Pizza article to learn more about flour and why we think Caputo is best.

How long should I bake pizza?

The time to cook your pizza will depend on the kind of pizza you are making and the kind of oven you have.

The lower the temperature, the longer will take to cook your pizza. On average, it will take 12 to 15 min to cook pizza in a 500F oven.

For details on specific cooking times and temperatures, check the Guide to Oven Temperature and Cooking Time article.

What kind of yeast should I use for pizza?

To make pizza dough, you can use any yeast you have available. You can use fresh, instant, or active dry yeast.

The amount of yeast to use will vary depending on which one you use.

We found that active dry yeast gives the best results. To find out why we think is best to check Yeast: Here is What You Need to Know article.

What is the best hydration percentage?

On average, water should be 65% of the total weight of flour. For example, if your recipe calls for 500g of flour, you should add 325g of water (500 x .65 = 325).

Of course, the temperature of the oven will also have an impact on your final result.

Check our guidelines and our Baker’s Percentage Charts for the best results.

For more pizza questions, check our Pizza FAQs Page or Contact Us.

Enjoy!