Soggy sauce pocket woes on pizza
Love this recipe! Have made it maybe 4 times now. First 2 were amazing, crispy bottom crust, no sticking, so puffy and airy. Shared with everyone AND their mothers!
With the 3rd I ran out of King Arthur AP, and has to use store brand AP. Found the sauce and cheese broke through the bottom crust recipe in some spots. Like the sauce pockets too heavy.
When I got my hands on more King Arthur AP, I made it again. But had the same results of sauce pockets leaking through ☹️
I don’t add a lot of sauce, small tablespoon dollops. Followed recipe exactly each time.
The dough gets great air & rise, but bottom is just not holding. Now I don’t mean the ENTIRE bottom is breaking, maybe 2 pockets of sauce.
What am I doing wrong?
Any tips greatly welcomed!!!
Still more than edible 🙂