getting some doughy pizza complaints please help

Hey guys we do pan pizzas and we were cooking them at about 8min at 475 but we have been getting some doughy pizza complaints

our fingers are setup all on bottom open and on top its all blocked off but the very last one for color.

I am trying right now to turn the temp down and slow it down to about 9:30 and see if that helps

my temp gauge is broken so it a testing process

should i maybe try another top finger config and run more top heat? like 2 or 3 open and run it faster?


Everything I have read says you are on the right track. Tom usually suggests that you lower your temp slightly and increase the time of your bake for a more “quality” bake.