First Time making Homemade pizza. HELP!

ginvzt

Let me know how it goes!!!

kemo_2002

well, ive made the dough although i am doubtful, i made a well and poured in my liquid and it went everywehre all over the floor and all over me! so im doubtful this is going ot work as i lost quite a lot of liquid, its now resting with a damp cloth over it, oh lord not a good start!!

rachbc

kemo_2002 wrote: »

hmmm, i like thick pizza bases so this may cause a problem

google the jamie oliver deep pan pizza recipe - I live thin bases but the rest of the family are thick. I tried this one last weekend and it was gorgeous, I added a glug of Olive oil to the dough and did us each an individual pizza baked in a 8" cake tin and let everyone add their own toppings and it was perfect.

Thin bases need quick hot cooking, thicker ones a slightly lower temp for longer

Pink.

Hi kemo,

Have you seen this thread kindly compiled earlier this week? There are lots of links there to other threads full of advice on making homemade pizza that may help:

The Complete Pizza Collection

Pink

kemo_2002

hmmm, it doesnt seem to be rising

BitterAndTwisted

It will rise but takes quite a bit longer if you've not put the dough somewhere warm. If it's in a bowl now why not pop it into a washing-up bowl with hand-hot water in it?

zippychick

Just a wee bump as ive only created this thread.....

nopot2pin

It seems ok to me zippy

All the links, in one place :T:T

I love pizza too :D

Maybe noone wanted to add to the thread incase it was a link only thread...
Feel free to delete, if the case

kemo_2002

well thought id give you a lowdown of the end product, it was nice i did have a couple of problems thoug:

1) the base was too thin for my liking but still soggy in the middle so im nor sure how i would go about making a thicker but less soggy base?

2) i could still taste some flour on the base, and it tasted a little dry..

apart from that it was still yummy

CCP

A possible solution to the soggy bottom problem (if you'll pardon the expression! ) is to put the pizza on to a pre-heated baking tray, so it starts cooking immediately. The best way I've found is to put the tray in the oven to heat up while you're putting the toppings on the pizza, and make the pizza itself on a sheet of kitchen foil - when the pizza's ready, just pick it up by the foil, dump it on the hot baking tray, and shove the whole lot back in the oven. (I got that idea from someone on here - it might have been zippychick - thank you, whoever you were!)

That might help with the dryness, too - I wonder if the outside got a bit overcooked while you were waiting for the middle to cook through.

I'm glad it was tasty, though, despite the problems.