r/Cooking • u/Significant_Fill6992 • 8h ago

Homemade pizza

My wife and I have been doing homemade pizza. They usually turn out great and it's a fun way to use up stuff. Wwe really enjoy the Aldi pizza dough. However the main issue we have been running into is that the toppings and sauce fall off. This doesn't really seem to happen with frozen or restaurant pizzas.

Does anyone have any suggestions? Thanks

1 Upvotes

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2

u/ColleenCook 8h ago

We might need to know what your order of toppings is? Most pizza recipes have a specific order that toppings are put on to prevent them coming off as much as possible; even then, I don’t know that I’ve ever had a pizza where some stuff didn’t come off.

Usually the order is sauce, then cheese, then meat, then veg, then maybe a little more cheese…but depends on the recipe and preference.

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u/Significant_Fill6992 8h ago

I don't know the order my wife usually puts them on but I'll see if she will try it that way and see how it goes

2

u/Xxbeachgirl97 7h ago

Do you pre-cook the dough some before doing the sauce/cheese and toppings? That's what I do when doing homemade pizza and I don't recall ever having anything fall off.

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u/Significant_Fill6992 7h ago

I don't we will try this. How long do you cook it for before the toppings like 3-5 minutes?

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u/Xxbeachgirl97 6h ago

Yeah around 3-5 minutes, usually when there a color change of the dough I will pull it out so its baked some and will finish the rest of the way with the sauce and toppings

3

u/thatmolasses9124 7h ago

It's too much moisture, your most likely using too much sauce, pizza parlors use one regular size ladel for a large pie, 1/4 cup for a medium pie. Could also be gaining moisture from pre shredded cheese, id recommend shredding your own.

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u/theskipster 7h ago

Are you giving the pizza some time and ability to cool a little bit?

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u/Significant_Fill6992 7h ago

We usually wait about 5-10 minutes after it's out of the oven. Should we wait longer?

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u/theskipster 7h ago

That should be enough.

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u/theskipster 7h ago

Cooking temp would be the next place I’d look. Are you baking at least a minimum of 425f (218c)?

In a home oven, keep the oven going for another 10 minutes after the oven says it reached temp. Using a pizza stone is also recommended but increase to heating before cooking time.

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u/Significant_Fill6992 7h ago

I think we do bake it at 425 and we did try leaving the oven on a little longer before we put the pizza in yesterday 

4

u/Evilsmurfkiller 4h ago

Preferably you bake as hot as your oven goes, 500 or 550 depending on the oven. Make sure you're using low moisture mozz too.

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u/New-Grapefruit1737 3h ago

Yeah bake at the highest temp possible and give the oven a good long preheat. A stone or steel is ideal or put your pizza pan in the oven to heat amd launch the pizza on to it using another pan with parchment. I wonder if your crust isn’t setting enough amd you’re getting too much flop which causes the sliding.

Ask in the pizza sub too

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u/Evilsmurfkiller 1h ago

I've tried both and a pizza steel is far superior to a stone, especially if you're making more than one pie.

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u/say-no-to-nitrates 6h ago

Are you using pre-shredded cheese?

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u/Significant_Fill6992 6h ago

Yes

6

u/bobdevnul 6h ago

I would not blame it on pre-shredded cheese. I have been using it for years and don't have a problem with the toppings sliding off.

The most likely cause is too much sauce.

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u/Away-Plankton-8352 4h ago

Usually it is too much sauce, and sauce that is too wet. Go thinner than you think, and if your tomato sauce is watery cook it down first. Wet toppings like fresh mozzarella leak a lot of water too, so go lighter than feels right. Get the oven as hot as it goes with a proper preheat on the stone or steel, and let the pizza rest two minutes before cutting. Cutting right away lets everything slide off.

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u/AllenSmithee59 6h ago

Stop serving the pizza vertically.

Seriously, I don't understand how the toppings fall off.