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The bottoms are nicely cooked as are the toppings but the top of the dough is still soggy. What should I do? We are cooking with gas.
Also what else are you cooking with it? My favourite curry is a sashlick ,does anyone do sizzling curries?
Possibly need to either lower your temp a bit or put less toppings on if the dough isn’t cooking properly on top.
Edit: I have been wondering about trying some Nan bread and tandoori chicken/chicken tikka for a while now but still haven’t been organised enough to actually give it a go.
Less sauce and toppings. I've also found some supermarket mozzarella balls release a lot of liquid when cooked, it's quite variable and can really mess up a pizza. I don't know enough about mozzarella to understand why. There are definitely some brands that work better - I like Aldis Scottish buffalo mozzarella.
Yeah agree with the water from the cheese. I use grated mozzarella and seems to work well. Thin layer of sauce and less is more.
Less (toppings) is more.
Squeeze the water out if the mozzarella before cooking.
Don't leave toppings on the base long before cooking.
Got the griddle for ours and regularly sear (ok set on fire) steaks 😋
I've tried part cooking the bases then loading with toppings and shoving back under. Works a treat. Also if you can knock out a few bases it means you can all eat together quicker as they are rapidly done in succession.
Make them thinner, like 3/4mm thick
The stone needs to be at least 400c, base needs to be almost see through, use a little base sauce as possible to cover, sparingly on the toppings and let the mozzarella drain for an hour or so before cooking.
There’s a big Ooni thread on here for tips.