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Just roll filo pastry advice |
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#1 |
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Forum Member
Join Date: Jul 2008
Location: Dover kent
Posts: 82
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Just roll filo pastry advice
Hello
I have recently been inspired to make my own pizzas with the just roll products. However i have one big problem that i cant seem to get around, im using filo pasty, and i put tomotoe base, mozzarella then pepparoni onion and sweetcorn ect, and the top of the pastry goes all lovely and nice in the oven how it should be, but the base is always still soggy, and i dont know what to get it abit more..firm. ahh so annoying ANy tips would be verrry helpful thanks
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#2 |
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Forum Member
Join Date: Oct 2009
Location: Northamptonshire
Posts: 606
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Brush with oil and part bake first?
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#3 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I'm surprised that you are using filo for pizza. You could make a pizza/tart type pastry with puff.
Anyway, apart from pre baking the base you can try getting some heat to the base by either preheating a tray to cook it on or by using a pizza stone. |
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#4 |
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Forum Member
Join Date: Jul 2008
Location: Dover kent
Posts: 82
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im not attempting to make a traditional style pizza, hence why using filo pastry, i just like the idea of putting pizza toppings on filo lol. Part baking is a great plan thanks i never thought of that, (i have only just started cooking)
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#5 |
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Forum Member
Join Date: Jul 2007
Posts: 2,330
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Don't brush it with oil. Brush it with egg white then part bake. The egg white will seal the pastry. You can then use the yolk up by putting it in the centre of your pizza when you add the other ingredients.
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#6 |
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Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Blind bake the pastry first or stick it in the fridge for 10 or 15 minutes so it's really cold when you put it in oven and brush with a beaten egg first. Also make sure all the toppings are as from moisture as you can get them.
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#7 |
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Forum Member
Join Date: Mar 2005
Posts: 3,351
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you can line a pan with parchment then layer on the filo, put it on the hog to start crisping up then add filling and stick it in the oven.
Jamie Oliver used this method on his 30minute meals show. |
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#8 |
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Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Quote:
Blind bake the pastry first or stick it in the fridge for 10 or 15 minutes so it's really cold when you put it in oven and brush with a beaten egg first. Also make sure all the toppings are as from moisture as you can get them.
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#9 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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You need to use the just roll Puff pastry - that works just fine!
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#10 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Filo isn't really made for things like this, like others have said, use just roll puff pastry instead.
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#11 |
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Inactive Member
Join Date: Dec 2008
Posts: 14,333
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You could try pre-heating a thick gauge baking sheet, or use a pizza stone, that will cook the pastry from the bottom as well as the top. Failing that, if you have a griddle pan, put it in that, heat over the stove and then put it in the oven. It may work better of you have a double oven and cook it in the smaller oven. The heat then comes from the bottom as well as the top.
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