Comments on: Vegetarian pizza

By: andgreyskies

andgreyskies — Sun, 28 Mar 2010 23:32:14 +0000

The trick to getting a nice crisp base to home-made pizza is to roll it nice and thin and then put it on a pre-heated baking tray, then into a really hot oven. I don’t pre-cook the base either.

By: Cathy

Cathy — Mon, 20 Jul 2009 18:07:56 +0000

Thanks pickle, I’ll try not pre-cooking the base first. I’d already halved the dough recipe but will be halving it again, it makes a HUGE amount!

By: pickle

pickle — Mon, 20 Jul 2009 14:41:43 +0000

Your pizza looks delicious, even if it was soggy!
I’ve always found that rolling out the dough as thin as possible helps. If you use a similar bread machine recipe as me you should be able to get two big pizzas out of one batch of dough.
Don’t pre cook the base just let it rise for about 40 mins, then slap on the toppings and put it in the oven at the hottest setting for about 20 mins. Proper pizza ovens cook at around 425 degrees C – which is much hotter that you ever get in a domestic setting!
I use a holey base too, which helps.

By: Another pizza (this time less soggy) - Planet Veggie

Another pizza (this time less soggy) - Planet Veggie — Mon, 20 Jul 2009 13:15:48 +0000

[...] Jo responded to my ‘how to get pizza base less soggy’ question on my previous pizza post, The Meat Eater and I skipped off to our local Robert Dyas (ok we drove 10 miles to the nearest [...]

By: Vegan cheese on toast | Planet Veggie

Vegan cheese on toast | Planet Veggie — Fri, 10 Jul 2009 12:11:42 +0000

[...] cheese on toast with some of the melting mozzarella Cheezly I have left after testing some on the pizza I made the other day. Because it has a slightly clay-like texture, it sticks to the knife and I have to peel it [...]

By: Cathy

Cathy — Thu, 09 Jul 2009 18:10:08 +0000

Thanks! I think I’ve seen them in Robert Dyas, although maybe not big enough. I will check out John Lewis.

By: irunbecauseilovefood

irunbecauseilovefood — Thu, 09 Jul 2009 18:06:29 +0000

The secret to a crispy base is a holey baking sheet (a tin with holes in the base rather than one that’s been blessed by a man in a dress) – you can get them in John Lewis I think.

I say that with utter conviction, though I’ve never actually made a pizza base myself – just bought the ready-made ones. And they stay crispy on a holey (as opposed to holy) tin.