soggy pizza dough

Iproduce pizzas in my institional kitchen- I roll the dough out starting at 7:00am, laying out sauce and cheese and topping (90 gastronome trays a day) by the time i bake at 11:30am, the dough gas a soogy layer even with thourough, hot baking- any suggestions?

[ChefRon]

It sounds like you're using a thin crust and not a thick pan dough. I would not advise saucing a thin dough until you are just ready to toss it into the oven. Most breads (pizza included) need more bottom heat than top heat. A clay bottomed deck oven or a conveyor oven permit this, but a traditional oven cannot. When you place your pizza crust on sheet pans, the pan acts as a kind of heat sink that detracts heat from the dough; hence the top is browned while the crust is uncooked (and soggy). I do not know the type of oven you are using, but if other than a deck or conveyor, try avoiding pans altogether and investing in a trial or two using pizza screens and a 500 degree oven. Also, make sure your sauce is cold when you apply it to the dough. If you continue to have problems and do not have access to the proper oven, you can blanch your pizza doughs without toppings or sauce (season with some flavored oil), then remove and cool. Return them to the oven at a later time (with toppings). This is double labor of course but can be done a day ahead.

I appreciate the advic on solving my problem of soogy dough- I found the best solution from th ones suggested to be "blanching" the dough- the only problem is that the dough puffed a lot during baking, even with slashing it. I did not proof the dough before the blanching, and the dough was cold- I blanched at 175c for 8 minutes and finisg=hed off the pizza for another 10 minutes after saucing- any advice about the blanching cycle? many thanks uri nusinow