A question for people who make pizza dough in their breadmakers...

[frogs]

How do you cook the pizza so that it doesn't end up soggy in the middle?

I use a pizza dish (got it from John Lewis I think) that has holes in it, so the pizza dough crisps

Pizza dish as mum2girls says - can get them in most supermarkets....also roll your cough very thin!

Thank you, that's obviously the answer. Do you think putting it on the rack above my grill pan would work as a stop-gap until I can get to John Lewis? (Four hungry children coming to tea tomorrow, and have promised them pizza!)

Gosh, a special dish for cooking pizza that sounds good! Must look out for one - since I'm living in Italy it shouldn't be too hard! I just put mine on a flat cookie tray and shove it in the oven, never had a problem with that.

i just put it on a big baking tray. seems to work ok.

Can't you get to a supermarket - think I got mine in Tescos.......the holes in the base really make the difference...

I've tried the flat baking tray. Maybe I need to roll it out thinner, but somehow the passata still sits in a damp puddle in the middle, even once the edges are slightly overdone.

Will try and fit in a detour past Sainsbury's this pm -- maybe even our local s'bury's will run to fancy stuff like this, tho' possibly not.

Thank you all, for your pizza making wisdom!

er......readymade bases?

No, no, no, MI. I've only tried the pizzamaking programme in my bread machine twice, but it is a) easy, b) delicious and c) you know what's in it.

Looked at the ingredients in Sainsbury's readymade pizza bases the other day by way of comparison, and there are all sorts of things in it that have no good reason to be hanging out in a pizza dough.

Agree Frogs - and its so easy (and it freezes...)

OK, another reason to go for a breadmaker then!

I always use the single crust recipe but use it to make 2 thin crust pizzas - maybe your dough is too thick?

Yes, I think I'll try that, Tommy. There always seems to be a bit too much dough somehow.

I remember someone suggesting part-baking the base, and then sticking the topping on and finishing cooking it. Haven't yet tried this as so far I've rolled the dough too thin and got too-crispy rather than too-soggy!

The nice thing about homemade pizza is the scope it gives for feeding children. Dd will eat any pizza - anyone for spinach and broccoli pizza?