In article
>,
phaeton > wrote:

> > I don't think it's the dough itself. It sounds like 1. you might have
> > the temp too low, 2. you're not leaving it in the oven long enough. 3.
> > your oven's calibration might be out of whack or 4. your dough is too
> > thick. There are a lot of reasons a pizza dough might not get done
> > towards the middle but too low a temperature would be my first
> > suspicion. When I make my own I always go with a pre-heated 400 degree
> > oven for 25 minutes or so, but that's me and I'm not a fan of really
> > thick crusts. I never tried it with one of those frozen bread dough
> > things but I can't imaging that being the problem. In fact, it might
> > be a good time saver.
>
> I forgot to mention that I'm baking at 350F

That's nowhere near hot enough. :-)
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