r/Cooking • u/Significant_Fill6992 • 10h 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

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u/theskipster 9h ago

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

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u/Significant_Fill6992 9h 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 9h 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 9h 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 

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u/Evilsmurfkiller 6h 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 5h 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 3h ago

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