Hi
The bases used in supermarket pizza are par baked, so they keep there shape and hold the topping,so from scratch should give you the soft slice style.
Regards

Quote from: Secret Santa on November 03, 2010, 07:39 PM
If you're saying that I should knock the dough up myself well that's exactly what I was asking for...instructions/tips for making a good dough to get a floppy base. I wouldn't touch the premade pizza bases.

SS, I would be absolutely staggered if JerryM's link (http://www.varasanos.com/PizzaRecipe.htm) did not contain not only everything you could possibly need to know, but probably a great deal more besides !

** Phil.

Quote from: JerryM on November 09, 2008, 02:37 PM
if u ever need a rest from the curry then pizza makes a good alternative.

OMG Jerry - you've really opened a can of worms here, in terms of a whole new subject area that looks just as interesting, and rather better documented than our own BIR quest. I never knew there was so much involved with making pizza -  some of the web sites mentioned on this thread are amazing!

Quote from: Chaa006 on November 03, 2010, 09:11 PMSS, I would be absolutely staggered if JerryM's link (http://www.varasanos.com/PizzaRecipe.htm) did not contain not only everything you could possibly need to know

Yeah I was (and still am) being lazy. I can research curry for hours but pizza I just want to eat.

500g Strong White Flour
1pkt Fast acting Yeast
2tbs Extra Virgin Olive Oil
tsp Salt
350ml water

Siv the flour, & yeast into a bowl.
Chuck the water, salt, & oil in, & begin to mix using your hands.
You may need to add a sprinkle more flour making it easier to work.

Once you have a good ball of workable dough.
Need it for 5 Min's, this helps to activate the yeast.

Now, line a glass bowl with olive oil, & drop in your dough.
Place a towel over the top, & put the bowl into a warm dark place for 1 hour.
It should have risen, & trebled in size.

Makes 4 good size Pizzas. Given to me by my Italian mate.

CArl...