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
Possible Solution
Here’s what you need to do:
- Let it rest for 10 minutes.
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.
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.
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.
Probable Cause
Your pizza problem may be caused by:
- Too much yeast
- Too much fermenting time
- Hot fermenting temperature
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.
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.
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
How to Proof Pizza Dough Fast
How to Proof Pizza Dough Fast Behind every tasty pizza dough is a secret. Secrets…
Pizza Dough Fermentation: The Ultimate Guide to Pizza Perfection
How to Control Temperature, Time, and Hydration for Pizza Dough
Degassing Pizza Dough: The Key to a Crispy, Airy Crust
What is Retarding Dough? Find the PRO Answer and Everything You Need to Know
Pizza Dough Proofing: The Best Practical Guide
Pizza Dough Proofing Have you ever heard the phrase the proof is in the pudding?…
Here’s is What the PROs at Homemade Pizza Pro Use and Recommend for Pizza Dough Fermentation
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.
Professional quality dough tray kit. Each tray holds five to six dough balls for a 14-16" thin crust pizza. The kit includes two DoughMate Artisan dough trays, One DoughMate Artisan dough tray lid, and one DoughMate Putty Scraper-style dough cutter/scraper. You should be able to get about six 8.5 ounce pizza dough balls into each tray. While these should fit in a standard home refrigerator, it would be a good idea to measure your space to ensure they will fit.
Here are some resources on pizza dough hydration
7 Hydration Percentages by Pizza Style that Actually Make the Best Pizza
Pizza Dough Hydration: Everything You Need to Know
How to Control Temperature, Time, and Hydration for Pizza Dough
Best Water for Pizza Dough: Temperature, Quality, and Hydration
Pizza Dough Troubleshooting Additional Resources
Pizza Dough Not Smooth: Here’s What You Need to Do
Are your pizza dough balls not smooth? Mixing pizza dough might seem easy on the…
Pizza Dough Not Rising: Here’s What You Need to Do
Here’s the Secret to Making the Perfect Crispy Pizza Crust
Pizza Dough Not Stretching: Here’s What You Need to Do
How to Control Temperature, Time, and Hydration for Pizza Dough
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 to find the oven that best suits your needs.
What is the best flour for pizza?
The best flour for pizza is flour that contains a high-protein content. Of course, it will depend on the kind of oven you have.
In terms of the brand, we’ve found that Caputo Chef’s Flour works best for home ovens while Caputo Pizzeria works best for high-temperature ovens.
To learn more about flour and why we think Caputo is best check the Best Flour for Pizza article.
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 our Baker’s Percentage Charts for the best results.
For more pizza questions, check our Pizza FAQs Page or Contact Us.
Enjoy!
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