Soggy Pillsbury pizza dough
I have been experimenting with pillsbury pizza dough and no matter what I do, it stays soggy in the middle. I have used a stone, I have used an airbake pizza pan and a regular one, but I get the same result. I follow the directions to the letter. I have done the prebake thing but I can't get the pizza to cook evenly. I have no trouble with any other baking product, so I don't think it's my oven. Any ideas would be highly appreciated. Thanks much.
It's the nature of the beast. That's why I don't use it. If you don't want to make crust, buy pizza dough from a pizza place or buy a premade (partially baked) crust.
In our home ovens, pizza dough, much like cake batter, cooks from the outside in toward the center. Professional pizza ovens are hot enough to essentially overwhelm the dough with heat (on all sides at once) to cook it completely. The home oven doesn't have the energy to do that. You might want to try preheating your stone for an hour or so at 500 (hotter if you have it) degrees and see if that helps.
Normal pizza dough generally favors the highest heat possible, but this isn't normal pizza dough- it's biscuit dough being marketed as pizza. The astronomically high sugar content of canned biscuit dough causes it to burn much faster than real pizza dough. Increasing the temperature will only make Cathi's problem worse. She needs to dial the temp down so the pizza cooks more evenly.
And many home ovens (more than 2/3rds of the ovens out there) have the energy to match professional pizza oven results.
I actually was a Pillsbury Bake-Off finalist with my pizza recipe that used this dough. I think it works best when you top it with things that don't need a lot of cooking time. So if you load up your pizza with pepperoni, sausage and mushrooms that are heavy and need a bit of time to cook it usually stays soft/wet in the middle. This type of dough doesn't hold up well for heavy toppings.
One other trick is to pre-bake the crust for about 8 minutes then flip the dough over as the bottom will be browner and more solid. Put on your toppings and bake. It still may over brown if you end up leaving it in the oven too long.
Also, if you are fitting the dough into a 12-inch round pan rather than making a rectangle I think the dough will be thicker hence more chance of being doughy or wet.
I see the driections say to just "unroll the dough" which may mean you are creating a thick crust pizza that is more likely to be soggy. I would unroll the dough, let it come to room temperature and then pat it out into a much larger rectangle than it instructs. That alone should help the crust "dry" more while in the oven. It also helps, as has been stated, to use less toppings...I would also suggest leaving some spots on top empty giving the crust more opportunity to dry out.
To the OP: Are you loading up your pizza with toppings? I find that no matter what kind of dough one uses, be it store bought or home made, pizza made at home is best with just a few, choice toppings. This is one instance where "less is more" is key to a good finished product.