Hi Katelynn, it's hard to say whether a thinner dough layer would have helped here. Did you bake this recipe right after shaping, or let it rise for 45 minutes before baking? A thinner dough layer may have helped if you opted for the first method, but allowing the dough to rise should have resulted in fully baked dough, even if it was a bit thicker to start. It's also possible that your fillings were on the wet side, which could have caused the inner dough to seem unbaked or soggy. Our Pizza Braid recipe is very similar, but calls for allowing the dough to rise before baking and also has a lower baking temperature, so you might want to try that recipe next time and see how it works for you. 

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