First Time making Homemade pizza. HELP!

kitschy

I usually put my base into the oven for 5 mins each side on 50 degrees, to stop this happening. Or I use a pizza tray (round baking tray with holes in it to let the air through) but I find mine a bit small!

rachbc

I use cake tins for individual deep pan pizzas and have no problem with soggy bottoms. i do have a pizza stone but find manouvering the floppy uncooked dough onto the feicely hot stone too traumatic to use it often

crux

The trick is to get your tray mega hot before you put the base on it.

Fire up the oven, with the tray inside and heat on max until the oven is fully up to temp. Have your Pizza on some kind of chopping board etc so when your ready get the tray out of the oven, slide the pizza onto the tray and back in the oven at the correct temp asap.

Things to note, the thiner the base the better this works.
Pizza stones are ace for this.
The less liquid topping/oil the better for a crispy base
If using a plastic chopping board to slide the pizza onto the tray, be carefully it does not touch the tray or it will melt.
use flour between the dough and the chopping board or the pizza will not slide onto the tray

sazzy6

Great loads of tips there - soooo quickly! The only tray I have are rectangular ones but I would love a stone. Seen one by the pampered chef that I would love to have.

The reason I have to get this right is because my OH is so fussy and orders really expensive pizzas from the take away. I'll have one chance and after that he won't try them again!

Do you think the dough recipe looks okay?

sazzy6

kitschy wrote: »

I usually put my base into the oven for 5 mins each side on 50 degrees, to stop this happening. Or I use a pizza tray (round baking tray with holes in it to let the air through) but I find mine a bit small!

Do you mean that you roll out the base and then put it directly onto the shelf then take it back out to add the topping?

kezlou

I normally just sprinle a bit of flour on the bottom of the tray then place the pizza dough on top. Put straight in oven and voila 20 mins later lovely non soggy base.

sparky7

EmptyPockets

I did my first HM pizza the other day, using this recipe for the dough:

http://www.studentrecipes.com/recipes/quick-food/quick-and-easy-pizza-dough/

I found that there was a bit too much for a pizza to feed two people so didn't use it all. It didn't go soggy at all, I was mega-impressed with it. And I made it quite thick too so thought it might be either soggy or stodgy, but, nope!

determined_new_ms

mine didn't yesterday

sazzy6

Well it was thumbs up! It went down better than I had even hoped!

Although it was funny when OH exclaimed as the pizza came out of the oven, "You can never get a base like you get from the shops though..." LOL I told him that was the point.

He changed his mind when he ate it though.

Thanks for all your help.