Delia Smith's Basic Pizza Dough
Pizza dough is made in almost the same way as white bread – by hand or using a food processor, except that you add olive oil and a little sugar to the flour mixture and there isn't a second rising.
6 oz plain white soft flour
1 level tsp salt
1 level teaspoon dried yeast
1/2 level teaspoon sugar
1 tablespoon olive oil
There are times when you might still have a soggy bottom (on your pizza!) even when using a pizza stone. Here are some possible reasons for a soggy pizza base:
TANYA TIP: Some pizza chefs prebake the crust before adding the toppings.
The idea behind a pizza stone is to distribute the heat evenly across the pizza base and secondly to extract the moisture, so that your pizza dough is crispy. Heat is important in the cooking process of a pizza: all breads need a high temperature to cook. A little cornflour rubbed on the pizza stone before it gets heated can prevent the finished pizza dough from sticking. Because it is porous it does absorb other things such as soap and oil, which means that they should never be washed with a detergent and only ever with cool water when the stone is cool.
We've seen some fab ideas on a great recipe website - check out the pizza combo ideas on GreatPartyRecipes.com