pizza base question

[seeformiles]

I await one single vegan to pop up and say that they either don't eat yeast or use oil. Next thing you'll be saying that since all the water in the planet has passed through an animal at least once, then that's not fit for consumption!

BTW I'm not saying that's what all vegans think (although I have met a couple who do) but I'm merely illustrating that is where the vegan argument ultimately leads and it seems terribly restrictive!

 

[seeformiles]

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I love fresh dough, if feels so nice. The problem with my pizza's is that I can never roll the dough out thin enough. I mean, I think it's thin enough then it goes in the oven and it rises a bit more I don't like thick crust pizzas. The more I make pizza the better I get at it though.

Also if you want to put it in the oven the best thing to put it on is oiled grease proof paper. works just like a stone base in those nice ovens.

I've got my best results in the oven by using a pizza pan with vents in the bottom and heating it to the temperature of the sun before I put my dough on it. I sympathise with getting the thinness of the dough right since it can be a bugger to transfer from the surface into the pan (It's usually a 2-person job with Mrs Seeformiles on standby) but I've found sprinkling a little couscous on the rolling surface under the base makes it easy to slide off the surface on to the pan!