Pizza Doctor
Pick what went wrong, answer a few questions, and get the likely cause, a rescue for this pizza and one thing to change next time.
Where's the problem?
12 symptoms, each followed by a few questions that tell similar causes apart.
How the diagnosis works
Many pizza problems look alike but have different causes. A burnt base under a raw top can come from a surface that's too hot, from a crust that's too thick or overloaded, or from loose flour scorching on the stone. So the Pizza Doctor starts from one of 12 symptoms and asks two short questions that separate those causes before it suggests anything.
Every result gives you the most likely explanation and why it fits, something to try on the pizza in front of you, and one change for the next bake, so you can tell whether it worked. It also says what would point to a different cause. Where it can't tell without a measurement, it says so and asks you to measure rather than guess.
It starts with a food-safety check. If the dough has mold, or cooked pizza or perishable toppings have been left out too long, the answer is to throw it away, not to fix it. That rule is about cooked food and toppings; plain dough fermenting according to its recipe is a different matter.
Diagnosing a bake you planned
If you made the dough with the Pizza Planner, the Doctor can suggest a change to that plan, such as a malted flour for a pale crust in a home oven, and open it with the change already made.