Homemade Pizza - Where Am I Going Wrong??

[MissWooWoo]

The underside of the base seems to take an age to cook by which time the cheese on top has turned into an unappetizing brown leathery topping. You know those pizza's that you find in food courts that have been sitting there all day under the lights? Thassa ma pizza!

I tried using Jamie Oliver's "foolproof" thin crust recipe. It didn't work. Thinking that it was me not the recipe I tried using a ready rolled pizza dough with just a thin covering of tomato sauce so as not to saturate the base.

I'm using a "pamper chef" stoneware flat tray that is supposedly ideal for pizza.

I could just buy a nice one ready made and reheat it but dd really loves doing the toppings.

I'd like to take the pizza out of the oven and for the base to be cooked and the cheese to be gooey and yello - how can I achieve this?

Please help!

You definitely need to pree-heat a pizza stone. When I used to make pizza and put the dough straight on a hot stone is started cooking straight away!

I recommned you slice your toppings thinly as otherwise they can give out a lot of water in the cooking process which makes your base less crispy

I usually use a normal baking tray in a pre-heated 200(fan) oven.
my recipe:
250g brown bread flour (also works with white)
100ml warm water
50ml olive oil
half a sachet or half a tablespoon dried yeast (I always use dried active)
pinch of salt
sprinkle of oregano

roll out thinly, use double concentrated tomatoe paste as base layer then top to taste. 20-25 min at 200.