I’ve got a recipe that seems like it tastes fine…. if it would cook. I cannot ever get the bottom to cook before the cheese burns to a crisp. I’ve tried cooking on both a cookie sheet and perforated pizza pan. Read to use whole milk mozzarella as that will help. Nope. Just now burnt to a crisp and a flour white worthless pizza dough below and it’s a soupy mess as well. I’ve tried cooking the dough for 5-7 minutes then topping it, same results and the dough tasted funny too. Top rack, bottom rack. Nothing helps.
Does a stone really make that much difference?
Cooking it in a gas oven at 450 degrees.
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I made homemade dough w/ yeast-warm water-oil. Basic rise and punch. Roll it out thin w/ olive oil. Bake at 350 in middle rack w/ toppings and mine is fine.
My thought is the temp is too high, you may need to rotate the pan during baking. Other thing, crust might be too thick. Next time, turn down the heat, roll out the dough and bake untopped first for 15 mintes, take out and then add sauce toppings and bake for another 20 minutes.I use a pizza pan or cookie sheet–greased with oil.
I made homemade pizza the other day and I had a problem close to what you are saying. I believe the problem with my pizza was that I added to many toppings and sauce. It was soggy under the cheese, but the cheese was burnt. I tried again and added less toppings and cooked the crust for about 10 mins before I topped it and it turned out wonderful.
450 degrees is too much, try 350
and follow baking instructions here http://everythingofcooking.com/?p=277
and here is another dough recipe http://everythingofcooking.com/?p=274