URGENT help with regards to home made pizza, I want to start cooking them soon.

[Lovemyshoes]

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?

i roll it. leave for 20mins after you've done that for it to have a little rest. yes passata fine. nothing too wet on the toppings and cook as high as you can.

I normally roll it (make sure you flour the surface/rolling pin)onto a baking tray and no need to grease the tray but can do if you like.

passata is fine and agree with fishie, as high as you can

enjoy

I heat the baking tray in the oven Then put the baking tray the pizza is on, on top of the hot tray (iyswim)

Roll, to about 1cm thick, passata fine, hot tray

Don't pile on too much topping or it will go soggy. And make sure that the toppings are sliced very thinly.

Hot oven, approx 200 degrees

Thank you all for your advice.

They were a success, the base was lovely and crispy.

I'm going to make some more tomorrow and freeze it, better than shop bought and probably works out cheaper.

Can I just add, a Jamie Oliver tip that works beautifully - if you plan to freeze some, roll them out on foil, smear with tomato topping, and parbake - cool, and then freeze.

That way you know you only have to be able to pull together cheese and appropriate toppings for instant supper.