The 10 Most Common Mistakes When Baking Pizza

Baking pizza – it sounds like Dolce Vita, but it's sometimes more trial-and-error. When the dough sticks, the crust burns, or the pizza won't slide off the peel, it's rarely just the oven's fault. Often, small mistakes have big impacts. We show you the 10 most common pizza fails – and how to avoid them with a few simple steps.

❌ Mistake #1: The dough is too warm and overfermented

What happens: The dough spreads out, sticks terribly, and is hard to handle.

Why: High temperatures during fermentation make the yeast work too quickly.

Here's how to do it better: Let your dough rise at 18–21 °C, ideally in the fridge. Less yeast = more control.

❌ Mistake #2: You're using the wrong flour

What happens: The dough tears while spreading or becomes tough and dense.

Why: Household flour (e.g., type 405) contains too little protein for good elasticity.

Here's how to do it better: Use Tipo 00 or Manitoba flour with at least 11% protein – perfect for long fermentation.

❌ Mistake #3: The tomato sauce is too watery

What happens: The pizza becomes soft in the middle and makes the crust soggy.

Why: Freshly pureed tomatoes contain a lot of water, especially without reduction.

Here's how to do it better: Use chunky canned tomatoes (e.g., San Marzano) and let them simmer down slightly.

❌ Mistake #4: The oven isn't hot enough

What happens: The pizza base remains pale, the crust doesn't get airy.

Why: Below 350 °C, you won't get a proper "leoparding" effect.

Here's how to do it better: Preheat your oven properly – with a pizza stone or steel you achieve optimal heat transfer or even better, use a pizza oven.

❌ Mistake #5: The pizza sticks to the peel

What happens: The pizza won't slide into the oven – and tears apart.

Why: The dough is too moist or sits on the peel too long.

Here's how to do it better: Sprinkle the pizza peel with fine semolina and work quickly.

❌ Mistake #6: The cheese burns – or gets rubbery

What happens: The cheese runs out, burns, or stretches into long strings.

Why: Cheese is too fatty, baking time is too long, or added at the wrong time.

Here's how to do it better: Use Fior di Latte or well-drained mozzarella. Don't add too early on the pizza!

❌ Mistake #7: Too much topping on the pizza

What happens: The base doesn't get crispy, the pizza is soggy.

Why: The heat isn't enough to cook thick toppings in 90 seconds.

Here's how to do it better: Less is more – especially with Neapolitan pizza. Max 2–3 toppings per pizza!

❌ Mistake #8: You're using a rolling pin to flatten the dough

What happens: The pizza becomes flat, without a crust, compact like flatbread.

Why: Rolling out destroys the air bubbles in the dough.

Here's how to do it better: Press the dough with your fingers from the inside out – this brings air into the crust.

❌ Mistake #9: You're baking on a regular baking sheet

What happens: The base stays soft, the heat isn't enough.

Why: Sheets barely conduct direct heat – a poor heat conductor.

Here's how to do it better: Use a pizza stone or pizza steel – ideal for home ovens.

❌ Mistake #10: You take the pizza out of the oven too late

What happens: The base burns, the crust becomes hard and dry.

Why: Pizza needs only 60–120 seconds – depending on the temperature!

Here's how to do it better: Keep an eye on the pizza. With a pizza turner you can rotate and remove it in time.

🎯 Conclusion: Flawless makes it delicious!

Mistakes are just part of baking pizza – especially at first. But don't worry: with a little experience and the right tricks, you'll quickly avoid the typical pitfalls. Then nothing stands in the way of your perfect pizza.

👉 Want to learn how to avoid the most common mistakes live? Then book one of our pizza baking classes in our show kitchen – with real wood-fired ovens and experienced pizzaiolos.