I made some pizza today. The crust did not cook on the bottom enough so the top of the crust was soggy until the tomato sauce. I used to have some remedy for this problem. I can not remember it.
Help! maybe for next time.
I used to try making garlic bread a lot. I would mix up grated cheese, parsley, garlic puree and butter in a bowl and then spread it over a pizza base. The problem was the butter melts and doesn't soak in properly. Any ideas on this one?
The pizza base is pre-cooked? It was probably baked with a brushing of olive oil on top to make a crust. Try poking some holes in the top of the crust with a fork. As with baked bread or toast, the butter only sinks into the cut part of the bread and not the crust part.
Gareth, I make garlic bread by spreading butter or margarine on Italian bread (sliced in half lengthwise, like a sub sandwich), then sprinkling Parmesan cheese and garlic powder on top, and putting it in the oven just long enough to melt the butter and make it a bit crunchy on top. :smile:
There is a pre-made Pizza crust called "Boboli" that I use from time to time. It's actually very good and allows anyone to use whatever topping they want. I'v also found that using a pizza baking sheet with holes in the bottom allows for a better baking.
They also make a thin crust style as well as their more bread like pizza crust. (Boboli)
Peace
Very non-gourmet idea for pizza, but easy, quick and good:
Split english muffins in half and top as for pizza, bake in a very hot oven till the bottom crisps.
If you have kids put the toppings out so they can choose what goes on their mini pizzas themselves.
I've made homemade pizza (with homemade crust) quite a few times, success seems to vary. I think it's important to have the oven properly heated very hot, not make the pizza too big (or the middle won't cook sufficiently), don't overload it with toppings and cook it in a pan with very shallow or preferably no sides. You can also slide a spatula under the pizza and carefully slide it directly onto the oven rack for the last 5 minutes to crisp the crust, but I've accidently dumped the whole thing into the bottom of the oven a few times working that little trick :shock: . Check the bottom to be sure it has cooked well past the doughy stage before trying that, btw.
Good luck with your pizzas of the future
I love this new cooking forum, Amy, thanks for including it. Cooking is such a nice practical subject.
I didn't know about the pizza baking sheet, Ozy... but now I see it has holes in it to reduce condensation and re-combination of water vapour in the lower level of the crust, which could lead to flabbyness.
I've had some tough and chewy pizzas in my time! :roll: :smile: But perhaps a perforated baking sheet will drive away those soggy pizza days! :smile:
Yeah, I found the perforated sheets make a difference in keeping the middle of the pizza from being soggy and saggy. Unless there are people who like that type of Pizza. I do prefer a firm, bready pizza!
Peace
I use the recipe that came with my bread maker for the dough.
I then split it over two sheets (as my AS son likes one half cheese, one cheese sticks). I prebake both sheets for about 5-6 minutes at 450 degrees F, then put the toppings on, then bake for 10-15 more or until done. Crust comes out crisp on bottom, chewy inside. NT wife prefers more chewy, while I prefer more crispy.