What's the secret of baking the restaurant pizza?
OK.... here is the condition:
My dough is good... When I bake a few minutes more than what's call for, the dough starts to get hard and the cheese starts to get burned. When I bake the exact time as what the recipe calls for, the dough is done, but the toppings are NOT well cooked. When I have pizza hut, papajones, dominos, etc... , ALL of these pizzas have well-cooked toppings. The toppings are dry, yet the cheese are not burned but brown in spots. Why is it so? If the toppings are well cooked, how come the dough is not getting tough or hard?
My pizzas taste very good and almost too fresh and raw compare to these pizzas from the restaurants. How come the sauce on my pizza is not dry out yet when the pizza is done already? I know that using drier sauce would help, but are there any other options I can try for the sauce?
Thanks
OK.... here is the condition:
My dough is good... When I bake a few minutes more than what's call for, the dough starts to get hard and the cheese starts to get burned. When I bake the exact time as what the recipe calls for, the dough is done, but the toppings are NOT well cooked. When I have pizza hut, papajones, dominos, etc... , ALL of these pizzas have well-cooked toppings. The toppings are dry, yet the cheese are not burned but brown in spots. Why is it so? If the toppings are well cooked, how come the dough is not getting tough or hard?
My pizzas taste very good and almost too fresh and raw compare to these pizzas from the restaurants. How come the sauce on my pizza is not dry out yet when the pizza is done already? I know that using drier sauce would help, but are there any other options I can try for the sauce?
Thanks