Why is the top of my pizza burning while the base remains undercooked?

If the top of your pizza is burning while the base remains undercooked, this usually means that your baking stone isn’t hot enough.

  • The middle of your baking stone should be 750ºF / 400ºC or higher.
  • If your pizza is launched before your baking stone has reached this temperature, the base of your pizza won’t cook as quickly as the top of your pizza.


How can I tell if my baking stone has reached the correct temperature?

Use the Ooni Infrared Thermometer.

1. Hold your infrared thermometer 6in / 15cm away from the mouth of your oven.

2. Point your infrared thermometer towards the centre of your baking stone.

3. Measure the temperature.

4. When your infrared thermometer reads 750ºF / 400ºC or higher, launch your pizza.

The bottom line? Baking stone temperature matters!


I’m struggling to reach the correct temperature. What can I do? 

Allow your baking stone more time to preheat.

  • It can be tempting to launch your pizza sooner rather than later, but it’s important to wait the full 15 to 20 minute preheat time.
  • If your baking stone hasn’t reached the correct temperature in 15 to 20 minutes, give it some extra time.

I’ve allowed my baking stone more time to preheat, but I’m still getting an uneven bake. What can I do?

There are a few things you can do:

1. Reduce the intensity of your flame

Reducing the intensity of your flame will give the base of your pizza more time to cook before the top of your pizza is overcooked.

To do this, follow the steps below:

If using gas:
If using solid fuel
(hardwood, charcoal or pellets):
  1. Turn your control dial to maximum and preheat your oven for 15 to 20 minutes.
  2. Once your oven is preheated to 750ºF / 400ºC or higher, launch your pizza.
  3. Immediately after launching your pizza, turn your control dial down to minimum.
  4. Rotate your pizza as necessary and monitor closely.
  1. Load up your fuel and preheat your oven for 15 to 20 minutes.
  2. Once your oven is preheated to 750ºF / 400ºC or higher, launch your pizza.
  3. Immediately after launching your pizza, close over your chimney baffle.
  4. Rotate your pizza as necessary and monitor closely.

* Tip: You can even turn your flame off completely (if using gas) or let your flame die down altogether (if using solid fuel) to cook your pizza using the ‘low and slow’ technique.

2. Make your dough thinner

Pizza with a thin base will cook more evenly than pizza with a thick base.

To form a thin base:

3. Use fewer toppings

Dough with light toppings will cook more evenly than dough with heavy toppings. 

It can be easy to get carried away with your toppings, but try your best to resist the urge!

4. Avoid using toppings with too much moisture

Toppings with a high moisture content will make your dough cook slower.

Instead of using:

Use:

Regular mozzarella

Low-moisture mozzarella / fior di latte

Watery tomato sauce

Thicker tomato sauce (follow our Classic Pizza Sauce recipe)

Oily toppings

Toppings that have had the oil patted dry






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