Roll dough out into a 12-inch circle. There is even a recipe for pizza cooked in a skillet on top of the stove. While eating dough with freezer burn isn't going to make you sick, it isn't too tasty and the dough may not cook correctly. Take out the dough, add the ingredients, and return it to the oven for several more minutes. Note that thicker dough and ingredients will add to the cooking time. If you take the dough out of the fridge and its texture is diminished or it is exceptionally dry feeling, with a crusty appearance, it's probably past its prime. “Not every home cook has the time to do this, but I urge people to attempt it because the results are amazing. If you’re constantly getting gooey pizza, consider switching from liquid sauces to concentrated tomato paste with any additional spaces. Something to look out for is a pizza recipe that makes the pizza dough soggy. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. It tastes like freshly cooked dough with sauce and cheese. You absolutely have to drain canned pineapple and ground meat before you add it to the pizza. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the Learn how to make bread and pizza with this awesome book. Another variation of this mistake is not adding time to the timer to make up for your heavy topping load. How can you tell if pizza dough is done? Obvious mold or an off-putting smell are both obvious signs that pizza dough in the fridge is spoiled. Slow cooker pizza is by definition thick. Set it on the bottom of the oven, and you risk undercooked pizza dough. If you have pizza dough in the fridge, make sure the temperature of your appliance is 40 degrees Fahrenheit or below. “For the best dough, starters work great; they can be made using yeast or made naturally,” Gemignani told HuffPost. Instead, turn the heat down or put the pizza on a lower rack so you can cook it without burning the upper layers. How long should pizza be cooked in the oven? The FDA states this bacteria can cause food poisoning. The pizza takes five to six minutes to cook for thin crust pizza and eight to ten minutes for thick crust pizza, assuming the pizza stone is 500-500 degrees. advertisements are served by third party advertising companies. Spread that over the dough and then add your ingredients. Putting too many toppings on thin crust pizza can create an unevenly cooked pizza or burnt crust by the time the dough is fully cooked. Use of this web site constitutes acceptance of the LIVESTRONG.COM When exposed to these factors, to varying degrees, food loses its quality and safeness for consumption, explains the USDA. Privacy Policy Watch for certain signs to make sure it's not spoiled. used as a substitute for professional medical advice, For example, the cooking time we mentioned for pizza stones is based on the pizza stone being about ten inches below the broiler. As an Amazon Associate, I earn from qualifying purchases. Sometimes, older dough is still safe to eat, but loses quality. When you make a homemade pizza dough recipe but don't use it right away, store it in the fridge. Top with favorite pizza toppings. If the top of the pizza is burned but the bottom is undercooked, put it on a lower rack in the oven and give it an extra two or three minutes to bake next time. Generally speaking, a precooked base won’t be as good as a traditional pizza recipe which is cooked all at once. If the yeast begins bubbling (at all), it ha… Andrea Boldt has been in the fitness industry for more than 20 years. A side benefit of this is knowing the crust won’t give way when you pick up the heavier load. Pizza dough that's been stored in the freezer and has signs of freezer burn, such as whitish spots or visible freezer crystals, is also not any good. Tony Gemignani, 13-time World Pizza Champion, uses a pre-ferment starter when making pizza dough at home. The material appearing on LIVESTRONG.COM is for educational use only. Terms of Use Thicker pizza should be baked at 400 to 425 degrees for 15 minutes to 20 minutes. Copyright © If the dough is still raw, it isn’t getting hot enough to fully cook it or needs more time to fully cook. The Best Way to Store Fruits and Vegetables to Stay Fresh for Longer, Centers for Disease Control and Prevention, USDA: "Protecting Your Family from Food Spoilage", Centers for Disease Control and Prevention: "Say No To Raw Dough", U.S. Food and Drug Administration: "Raw Dough's a Raw Deal and Could Make You Sick", PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. If it isn't cooked all the way through, it won't just be soft and floppy -- it could make you sick. If you’re worried that your dough has gone bad, look for changes in odor, texture and color. What Happens If You Eat Undercooked Pizza Dough? LIVESTRONG.com may earn compensation through affiliate links in this story. 8-12 minutes. You also want to preheat pans, if you can, since the dough is only done when the bottom is fully baked. If it's past this date, be safe and throw out the pizza dough. Lets take a look at why some sources will tell you to cook the dough first and how you can do things right so you won’t fail. As an Amazon Associate, I earn from qualifying purchases. While proofing isn't necessary for instant or rapid-rise yeasts which can be added directly to the flour, I generally proof my yeast anyway just to make sure it's still viable and to give it a little head start in becoming active. You’ll certainly get undercooked pizza dough if you use the temperature and time settings for thin-crust pizza on a thick crust pizza. You can make sure the dough is fully cooked by waiting until the edges of the crust are golden brown and all of the cheese is melted.