cooking pizza base thoroughly

[mollykins]

no matter how thin i roll a pizza base, it never cooks enough before i have to taske it out, to stop the topping burning, how can i stop this?

Would foil over the top work?

[Buenchico]

Why not simply cook the base on its own for a while, and then add the topping?

Chris

[mollykins]

I tried that once and it rose and looked rediculous.

[ummmm]

Lower heat setting....

[mollykins]

how much by, the dial is broken but we put it on roughly 170-180 *c at the moment.

[ummmm]

What topping are you using?

[mollykins]

tomaote puree, then cheese, and then normaly, ham, pepper, sweetcorn, peach and pineapple, topped off with more cheese.

[mollykins]

we drain off the peach and pineapple but are their juices making the dough stay sogggy and not cook properly, but it still happens when we don't put either of them on.

[ummmm]

I would then put on the puree, cheese and fresh tomatoes....cook for a while and then add the rest with another sprinkle of cheese.

[ummmm]

And what cheese are you using?

[Mr Veritas]

We have two gadgets that make a nice crisp base to a pizza.
One is a large non stick metal plate that has holes cut in it.The metal allows the pizza to cook,and the holes allow the heat to spread throughout the pizza bottom.These are available in most good supermarkets etc.
The other (for when we are having "posh" pizza) is a stone base,on which the pizza cooks.Being stone it again spreads the heat to the bottom of the pizza.This gadget also has a stand that the pizza (still on it's stone base) goes after cooking,and can be taken straight to the table.This has the hadded advantage that the stone stays hot,and keeps the pizza warm for quite a while(that is assuming you are not going to wolf it all down at once!)LOL
The stone gadget is available,but costs quite a lot more that the tin with holes,and is not so easily found in shops.
Bon Appetit molly.
PS:~
The problem with using tinned fruit is,no matter how much you may drain it the salt in the ham,and the cheese will draw out more(made worse by heat)
Of course you may be using too much tom puree(if this is from a jar) either way you really only need a very thin layer of tom.If you put too much filling on top it will never cook no matter how long or what temperature you use.

[Mr Veritas]

PPS:~
We have a fan assisted oven,which pizzas seem to like,
and no
I am not suggesting you buy a new cooker! LOL

[McMouse]

I use a baking stone in oven and get perfect pizza.

[mollykins]

We have a fan oven, and a baking tray with holes in the bottom.

We use a mixture of healthy living mild cheese and cheddar with smoked tomato cheese.

[craft1948]

I put my pizzas straight onto the oven shelf......I never use a tray.

[Mr Veritas]

I think craft has it right.If you have a fan asisted oven (which you do) then putting it straight onto the oven grids would get a better result.
However,I still get the feeling (maybe wrong) that you are overloading the base,in which case the base will cook before the filling.

[snags]

Pizza Hut.

[snags]

Or Dominoes :-)

[woofgang]

I drain off the pineapple (never tried peach) then dump it on a double layer of kitchen roll and squeeze it in my hand, sane with canned sweetcorn...an amazing amount of juice still comes out. If you like a ton of toppings, cook the base with the tomato and first layer of cheese on till nearly done, then turn the oven down and dump the rest of the toppings on to heat through
Simples!

[sara3]

peach? PEACH??!

[eash]

My thoughts exactly sara!