Pizza guide
Troubleshooting Your Pizza Dough
Pizza dough can feel unpredictable at times. Small changes in temperature, timing, or handling can make a big difference. This guide helps you understand what might be happening and how to adjust.
My pizza is dense
What’s happening
The dough has not developed enough gas before baking.
What to look forThe dough feels heavy rather than light and puffy.
What to do- Allow more time during fermentation
- Make sure the dough has a short rest before the fridge (advanced dough)
- Let dough balls fully rise before stretching
The dough keeps shrinking back
What’s happening
The gluten is too tight and hasn’t relaxed yet.
What to do- Let the dough rest longer
- Make sure it has warmed up after the fridge
The dough is very sticky
What’s happening
The flour hasn’t fully absorbed the water yet, or the dough is warm.
What to do- Leave the dough alone for 5–10 minutes
- Avoid adding extra flour too quickly
The crust is pale
What’s happening
Your oven isn’t transferring enough heat.
What to do- Preheat longer (at least 30–45 minutes)
- Use a pizza stone or steel if possible
- Start baking on the lowest rack
The base is soft
What’s happening
Not enough heat underneath the pizza.
What to do- Use a hot stone or steel
- Reduce heavy toppings
The dough tastes too yeasty
What’s happening
Too much yeast or fermentation that is too fast.
What to do- Reduce yeast slightly
- Allow more time instead of more yeast
Dough improves with experience. The more you make it, the more you start to recognise how it should feel at each stage.