Pizza Dough

Discussion in 'Pastries & Baking' started by Guest, Jul 21, 2010.

  1. Guest

    Guest Guest

    I tried a very basic pizza dough recipe, but I have a few questions:

    1. I was told to leave it in the refrigerator over night, but should I let it rise for 1-2 hours OUTSIDE of the refrigerator first?

    2. Also, I pre-baked the dough a bit and then I put the toppings on and broiled the pizza. However, the inside of the dough was still a little undercooked for my liking AND although the top of the crust was nice and crispy, the bottom was not.

    Any tips and suggestions would be appreciated! I don't have a pizza stone or a special pizza oven, so I'm just working with what I have!