The Secret to a Perfect Pizza Undercarriage (and why you’ve been doing it wrong!)

Most bakers and pizza makers ruin their pizza undercarriage without even knowing it! 😬🍕

In today’s video, I dive deep into one of the most overlooked (but most important) parts of pizza making – the undercarriage 🔥.

Too often, home bakers dust their pizzas and pizza peel with flour before baking… but that’s actually the wrong way to do it.

I’ll test two different methods of stretching and baking a pizza to show you the difference:

👉 First, I make a pizza like a “normal” home baker – stretching the dough, dusting with flour, sliding it onto the dusted peel, and baking. The result? A dusty undercarriage with a flavorless bottom crust. That layer of flour prevents the dough from properly baking, blocking the direct Maillard reaction (the browning of proteins that gives your crust flavor and color).

👉 Then, I’ll show you the correct way to stretch and bake – starting by choosing which side of the dough you want as the bottom. You will focus on the bottom side, pressing the flour into the crust to remove any stickiness and to dry it out. This method creates a beautifully browned, flavorful, and crisp undercarriage that transforms your pizza into something you’d expect from a top-tier pizzeria.

If you’ve ever wondered why your pizza bottoms come out pale, dusty, or bland – this video will change your baking forever. 🚀