Epic Bacon Cheeseburger Pizza

Problem: The bottom of the pizza is soft and soggy instead of crispy, especially in the center where there's lots of beef and cheese.

Solution: This happens when there's too much moisture from the meat or sauce. Make sure to drain the beef really well after cooking and pat it with paper towels to remove excess grease. Use sauce sparingly—a thin layer is enough. Pre-bake the crust for 5 minutes before adding toppings if you're prone to soggy pizzas. Always bake on the lowest oven rack and consider using a pizza stone preheated for 30 minutes.

Problem: Some areas have perfectly melted cheese while others still have cold spots or unmelted shredded cheese visible.

Solution: Shred cheese yourself from a block rather than using pre-shredded cheese, which contains anti-caking agents that prevent even melting. Distribute cheese evenly all the way to the edges of the beef layer. Let the cheese come to room temperature for 15 minutes before adding to the pizza. If using a thick layer of toppings, tent the pizza with foil for the first 10 minutes of baking to trap heat and encourage even melting.

Problem: The pepperoni or crust edges are getting too dark or burnt before the rest of the pizza is done cooking.

Prevention: Your oven may be running hot or the pizza is too close to the heating element. Lower the temperature to 450°F and bake a few minutes longer. Cover the edges of the crust with a ring of aluminum foil if they're browning too quickly. For pepperoni, you can place it under the cheese layer instead of on top, or use a thicker-cut pepperoni that won't crisp as quickly.

Problem: When you slice the pizza, the entire beef and cheese layer slides off the crust as one sheet instead of staying together.

Recovery: This happens when the sauce layer is too thin or too smooth. Make sure your sauce mixture adheres well to the dough—spread it all the way to create a tacky surface. Break up the beef more finely so it integrates better with the cheese. Press the beef gently into the sauce before adding cheese. Most importantly, let the pizza rest for a full 5 minutes after baking so the cheese can set slightly before slicing.

Problem: The pizza dough keeps shrinking back when you try to stretch it, or the crust doesn't puff up nicely during baking.

Prevention: Let the dough rest at room temperature for at least 30 minutes before stretching—cold dough from the fridge is too tight. If it keeps springing back, let it rest for 10 minutes during stretching and try again. Use gentle stretching motions rather than rolling with heavy pressure. For better rise, make sure your oven is fully preheated to 475°F before baking. A quick spray of water in the oven right before adding the pizza creates steam that helps the crust rise.

Too Sweet: If your pizza tastes too sweet from the ketchup, reduce it to 1 tablespoon and add an extra tablespoon of pizza sauce. You can also add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture to balance the sweetness.

Too Salty: If it's too salty from the pepperoni and cheese, reduce the salt in the beef mixture to 1/2 teaspoon or omit it entirely. You can also use low-sodium pepperoni and rinse the shredded cheese briefly under cold water and pat dry before using to remove some surface salt.

Bland: If the flavor seems flat or bland, increase the garlic powder to 1 teaspoon and add 1/2 teaspoon onion powder to the beef. Use sharp cheddar instead of mild for more flavor punch. Add a tablespoon of Worcestershire sauce to the beef while cooking for deeper umami flavor. Don't skip the sesame seeds on the crust—they add surprising flavor.