quick... pizza question...

[rummum]

I'm making home made pizza's...
how do you roll your dough out thinly..
and how do you stop the base from going a bit soggy... it it down to the cheese or toppings you use??

we've got mushroom, onions and sweetcorn, and peppers...

isnt it easier to buy the pizza bases?

do you have tomato paste? nice if spread thinly.

we brought a base last week and it was horrible... these are ok.. just a little soggy..

Just roll out on floured surface with a rolling pin. Also make sure your tomato topping isn't too wet (strain tin of chopped toms. really well).
Using a pizza stone seems to help a bit too.

really hot oven
hot pizza stone or baking tray
thin base
not too wet toppings

IME homemade bases don't rise very much, if at all so just roll out to required thickness.

Don't over do the base and remember that some water will come out of the veg you use which will make it soggy so don't go overboard on the toppings.

HTH

ok.. thanks ... have taken these suggestions on board, and will let you know how it goes...
just going to roll it out now...

DH made me a pizza last night and as well as adding a little oil to do the dough, he spread the dough out by spreading it with his fingers on a pizza stone instead of rolling it out, he then added tomato paste, oregano, feta cheese, olives and sweetcorn and it was divine, thank goodness I couldn't eat it all and will have to have the rest tonight

cook the mushrooms before hand or they'll go all soggy on the pizza.

Thanks for the tips ladies...

Now tonights pizza was bloody lovely... I had the oven much hotter than usual and I didn't over cook it... [I think sometimes I do over cook it]
Any liquid on it I tipped off straight away...

Thanks