Mushroom pizza

[rug]

[True Dough]

1. I like it!

But have to admit that I'm partial to the pineapple (hand grenade) pizza.

[ProfessorGAC]

2. That's Terrific!

I can't believe how perfectly that broke through and oozed to the bottom!

[haele]

4. Dough was too wet, and not pre-baked.

If the dough is not pre-baked (like frozen pizzas or a baked flatbread), you need to bake it on a heated flat surface.


Possible that there were also too many toppings on it for it not to be put on a pan to begin with. I have baked freshly kneaded raw pizza, focaccia or ciabatta dough on a rack before.
For rack baking, you have to be very sparing with any toppings; a single finely minced layer of topping of herbs and maybe some onion, pepper, or mushroom (also finely minced), and a very light dusting of grated cheese. NO SAUCE. The more cheese you want, the less toppings you add - in fact, kneading all the "toppings" into the dough works better than putting them on top. The toppings (or fillings) should never weigh more than half the weight of the raw dough itself.

Haele

[ProfessorGAC]

5. That Makes Sense!

But in this case the breakthrough was so ideal that it almost looks planned. Not saying it was, just was surprised that came out quite so symmetrically.
BTW: Good info!

[jpak]

3. What a mess!

[IcyPeas]

6. soggy bottom