Pizza dough

Yeah I wouldn't want to shell out for a pizza stone either but I think I'll see if I can find a proper pizza pan with the holes in like Kathleen has, I can see that might work, especially in a fan oven like ours.

Don't bet your last dollar.  I used one of those pans, preheated as well.

Has anyone tried baking the dough for 5 mins or so before putting on toppings so that the base can crisp up?  Any other suggestions for a nice crisp, thin base?

When we moved into our current house it had a built in forced air oven.
I hate it as it seems to cook the top of things faster then the bottom.
This resulted in the same issue with pizza crust as you experienced, which I solved by doing exactly what you mentioned...I pre-ccok the dough for about 10 minutes.

 When I put it back in with the toppings added I also turn down the temp from 180 to 160. I found that doing the second stage of cooking at a higher temp caused the onions and green peppers to be a bit crunchier then I was trying for.

I've considered a stone, but I make huge pizzas cause I adore it cold the next day...lol...so I stick with doing them on a huge cooking sheet.

This resulted in the same issue with pizza crust as you experienced, which I solved by doing exactly what you mentioned...I pre-ccok the dough for about 10 minutes.

Cheers.  Nice to know this method has worked for someone else.  Will defo try it next time.

Don't bet your last dollar.  I used one of those pans, preheated as well.

Oh. Hmmmn. I dunno then! I could try cooking at a higher temperature but I think it had it on 200 last time. Or maybe a lower temp for a longer time would work better?

Just wanted to say I had a pampered chef pizza stone in the US and used it for making cookies as well.  I think my MIL is selling PC here now, I could find out for you if you like.

Now I'm in the mood for pizza of course

Cait.. I almost always pre-bake... another thing I do is cook the pizza on a flat cooking sheet and then as soon as it starts to cook where it won't fall apart I just slide it off the sheet and cook directly on the oven racks...  It does help to have a slef cleaning oven or non stick oven sheet on the bottom though as sometimes spills do happen... baking directly on the racks really helps the crunch factor.  I have a stone as well as use it for breads... a cheaper option is just to use untreated tiles on the bottom of your oven too...the stone if too small for my pizzas!

If you don't want as crunchy veg then you can always saute things a bit first.

If you don't want as crunchy veg then you can always saute things a bit first.

You can roast the peppers as well.  So yummy on Pizza!  it's like candy.

MrsPink, on the grill (Which sounds amazing) how do you stop the dough from dripping down?

You can roast the peppers as well.  So yummy on Pizza!  it's like candy.

Candy on pizza?! That should go on the strange pizza flavors thread!   

A long, slow rise seems to really improve the flavor and texture of pizza dough. We really like this crust recipe (and the toppings are amazing, too!):
http://www.epicurious.com/recipes/recipe_views/views/106098

That said, we haven't completely figured out the combo of new pan (the perforated type) + new oven (tiny and crummy) that will give a nice crisp crust...

Now I'm in the mood for pizza of course

Me too!

WooHoo.. its pizza night tonight for me   

We got a pizza stone as a wedding gift and it makes a HUGE difference in how our pizza turns out.  It is quite big... but we just keep it on top of the refridgerator when we're not using it.

MrsPink, on the grill (Which sounds amazing) how do you stop the dough from dripping down?

Wasnt' an issue because the grill was thick enough as was the dough.  Also being so close to the flame, it crisps up pretty quick.  Soo good. 

Wasnt' an issue because the grill was thick enough as was the dough.  Also being so close to the flame, it crisps up pretty quick.  Soo good. 

Cool.  Hmmm, I hope my grill is thick enough

Made pizza again on Friday and pre-cooked the bases before loading it up.  Worked a treat!  Nice crisp pizza ... mmmm!