Don't leave the base with it's sauce and cheese waiting too long to top it off with your favourite toppings. The dough will abssorb the sauce and it will make the base soggy and the topping dry.
Whatever Pizza you are making you need a bit of cheesy texture. So on top of the tomato base sauce a light sprinkling of grated Mozzarella. You can buy a bag of ready grated with some Cheddar mixed in for more flavour.
Put the Pizza base on a well floured tray, it is important that you can keep the base moving. Try using a little semolina, it is less messy and gives the base a lovely texture when cooked.
A nice, tangy Tomato base. Not too runny but not too thick. Somewhere between a tomato puree and chopped, tinned tomatoes in consistency. Then, most importantly, not too much! For a 10"-12" Pizza allow about 1 good table spoon of base sauce and spread it over the base, but not right up to the edges.
Make sure you have a thin base rolled out. In a normal oven a thick base will take too long to cook and as the temperatures are not as high as with a Wood Fired oven, you will get tough baked outsides with stodgy middles. Not nice!
So keep it thin, thin, thin!
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Well it has been a while coming but our new website is finally up and running. There will be changes as we move forward and updates as well as useful Pizza tips and insight. Be sure to keep coming back to find out what is happening.