My pizza dough is to gooey / under-cooked in the middle

Q: I recently completed my pizza oven and its awesome. I cooked pizza in it last Saturday for the first time, and it went ok, but I really need some pointers to make the experience a little better.

I got the oven up to 700° (I tried to follow the directions on heating the oven) but the pizza cooked extremely slow, and I wasn’t able to get the crust crispy. It seemed to stay doughy.

A: The oven needs to be hotter (more fire wood) - around 900°+.

The doughy dough is an easy (rookie) fix. The dough is too thick. Wood fired pizza ovens require thinner dough- and go easy on the toppings. This ain’t a Chicago deep dish! Wood fired ovens use thin dough / crust and a decent (but not overdone) amount of toppings.

Also - Here’s a GREAT recipe for delicious Neapolitan Pizza Dough!

Another tip: if you want to learn how to make a dough that practically stretches and shapes itself, you need this book. Ken Forkish (really, that’s his name!) is the FWSY (Flour, Water, Salt, Yeast) bread baking guy. His pizza dough recipes are simple, depending more on time than on kneading or lots of ingredients. Make his “24 to 48 hour Dough” with a good pizza flour designed for the high heat of your wood-fired oven, and your pies will be second-to-none.