There are a few different ways your pizza might be burning: Burnt on top, undercooked base One side of the pizza crust burnt Burnt base The information below ex...

Ooni ovens aren’t just for cooking puffy, Neapolitan pizza! If you want to get a thin and crispy crust, follow the tips below:   Tip 1.  Use the...

If your crusts aren't puffing up in the oven, this usually means that there’s not enough air in your dough. The airier the dough → the puffier th...

If your dough is tearing when you stretch it out, this usually means that there’s not enough gluten in your dough. Gluten is what makes your dough elastic...

If your dough is springing back into place when you try to stretch it out, this usually means that the gluten hasn't had enough time to develop. Gluten is w...

If your pizza has a bitter taste, this usually means that there’s excess flour on your baking stone. When flour burns → it becomes bitter Follow the ...

If your pizza dough is sticking to the peel when you try to launch it into the oven, follow the tips below:   Tip 1.  Make sure you’re putting e...

After you've kneaded your dough, you should let it rise until it approximately doubles in size. If your dough isn't doubling in size, there are a few re...

The ideal pizza dough should be a little sticky and while a sticky dough isn’t bad, it can be tricky if you’re new to baking. Lets look at the reaso...

If you were to wipe the sauce off a pizza after it’s been cooked, it would leave a gummy-like texture on the surface. This is normal and nothing to be con...

If your dough has dried out, like there is a skin on top, it may result in the dough being difficult to stretch and can leave the cooked pizza with a thicker-th...

If you find that your toppings aren't cooked, there are a couple of things to consider: Wet toppings Try to pre-cook moisture-rich toppings. For example, pe...