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(3 Posts)
Lovemyshoes Sat 24-Jan-09 17:01:12

I've just made some pizza dough, and, after initial reservations, think that it is going to be ok.

But, I have a couple of questions:

When I break some off to make the base, do I roll it, or spread it out with my fingers? And how thick should I do it?

Will passata be ok for the tomato base?

Also, I have no baking parchment, should, I just put it in tin toil and grease the tin?

Last but not least, what temperature?

Tinkjon Sat 24-Jan-09 18:25:12

Not sure about the first question, Passata will be fine. I'd put it straight on the shelf with a tray underneath it to catch spills. Cook on v. high temp, quite quickly.

theresonlyme Sat 24-Jan-09 18:28:09

Roll it out. If you try and spread it it might tear.

Reduce down the passata first.

Don't bother with tin foil. Just lightly grease the tray.

200 for about 10-15 minutes depending on the topping and how crispy you like it done.

then send some round here! grin

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