Soggy bottom pizza! Help required please

dorsetmiss_2

oldMcDonald wrote:

I usually partbake the base for about 8 mins, then turn it over so the 'browned' side which was on the tray is facing upwards and then put the toppings on. This always resultes in a non soggy base as it 'seals' the bread base.

Oooh I like this idea too!

dorsetmiss_2

lister wrote:

Just thought. How much yeast are you using to how much flour? You need more yeast in pizza dough because you need it to rise more quickly. I normally use about 2 teaspoons of easy blend yeast to 1/2lb (275g) flour (makes two 10 inch pizza bases) which is about double what I would use for bread.

Here's the trusty pizza dough recipe from the MR Breadmaker recipe book:-

Water 1 cup
Butter 1 tbsp
Sugar 2 tbsp (never put that much...what is it with MR and sugar!)
Salt 1 tsp
Strong white flour 2 3/4 cups
Dry yeast 1 tbsp (been using slightly less cos it just seemed sooo much!!)

Supposed to be enough for 2 x 12 " thin pizzas. Says to bake at 200 C for 25-30 mins.

dorsetmiss_2

lush_walrus wrote:

Sounds like too many and too heavy toppings to me. If the layer of cheese is too thick the heat doesnt get through very easily. The best method with the cheese is also to put a thin layer of puree (or whatever you choose) then a thin sprinkling of cheese, then whatever toppings then a final thin sprinkliing of cheese. Thats how all of the pizza restuarants do it.

I do tend to go a bit overboard on the toppings...must admit! Will try cutting down a bit

dorsetmiss_2

MikeLB wrote:

Are you cooking them on a tray or direct on the racks in the oven? I fine bases are always a lot crispier and better cooked by placing the pizza direct onto the rack with no tray.

Cooking on a pre-heated tray....ermmm...can you put uncooked dough Straight on the racks :eek: I can see that working with ready-made bases though....

1012donna

I have just bought a classic round stone from pampered chef and it has made such a difference to pizzas - homemade and frozen. They now taste absolutely delicious and I would recommend buying one!!!

Emmzi

lakeland sell pizza trays with holes for crispiness.

Or you could take a baking tray and drill out your own holes!

MikeLB

dorsetmiss wrote:

Cooking on a pre-heated tray....ermmm...can you put uncooked dough Straight on the racks :eek: I can see that working with ready-made bases though....

Depends on your rack, I have a rack with very small widths between the gaps so it works quite well. A tray with holes would probably work as well, the muin thing is to allow dry heat to get to the base directly.

Zed42

I have a pizza stone and it solves all those soggy bottom problems! (I wish the rest of life were that easy :rotfl: )

C_Ronaldo

we make the dough using a mixer then we put it on a tray and roll it out, put toppings on, dont use alot of cheddar as the oil can take the shine off a real nice pizza

finc

dorsetmiss wrote:

Cooking on a pre-heated tray....ermmm...can you put uncooked dough Straight on the racks :eek: I can see that working with ready-made bases though....

I cook my pizzas on a baking tray for about 10 ish minutes then give them another 5 minutes on the rack. I love crispy pizzas and this works every time for me. :T