Stone-Baked Pizza - Pizza burning during cooking or baking
Issue
- Pizza burning during cooking or baking
Applies to
- Stone-Baked Pizza Oven
Solution
- Make sure to remove the pizza from the oven with the Pizza Peel once it is finished cooking, promptly.
- Uneven distribution of cornmeal on the pizza dough can cause sections of the crust to not cook evenly.
- We recommend using Stone-Baked Pizza Mode for thin fresh dough pizzas only (less than ¼-inch thick). Other doughs may not cook evenly.
- If the bottom of the pizza is burnt, too much cornmeal may have been used.
- Charred spots on Neapolitan pizza are small, dark blisters from high-heat baking that add flavor and texture. Burnt areas are overcooked, blackened sections that taste bitter and indicate excessive or uneven cooking.
- Note: view the Burn Off Guide for newly installed ovens.
- For less charred pizza, move the oven rack down one setting (wait at least one hour before handling the Pizza Stone and Shield). This may need to add more time to the cook, press +15s to extend the cooking time.
- When cooking a dessert or barbeque pizza - sugar based sauces will tend to burn faster.
- For more information, please refer to Stone-Baked Pizza - Cooking Guide and Stone-Baked Pizza - Cooking Tips and Tricks