Need some help understanding what’s going on here, please. Wood fired pizza oven, 550-700 degree range, this happens to every pizza I made today. Too much flour? Too much heat? Crazy. This pizza here was cooked at 550 at the end of the night. Constantly turned. 48hr dough, 1/2 wheat, 1/2 00.
by Chefjustinallen
9 Comments
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Doesn’t seem too bad unless it got bitter. This usually happens to me if I launch a pizza and after rotation I don’t manage to put it back exactly where it was.
Is the floor at 550-700?
What stone are you using? Cordierite stones will transfer the heat much quicker than say a Saputo Biscotto.
Sweep your oven!
Have you tried using only 00 flour? I’d take the other flour out of the equation as a first step in case that’s what can’t take the heat. And try using semolina instead of flour on the peel when launching.
Pizza noob here. It seems like some or most people don’t mind burnt crust. I always avoid eating anything burnt in general. Does burnt crust just come with the territory or is there a style of making it for those of us that avoid burnt food? Sorry for the noob question
Do you launch with cold dough or do you let it come up to room temp a few hrs before cooking?
I have this problem from time to time, and I have found that I am using too little flour. In my efforts to not get a flour burn I get this I have gone to the other extreme. Cold dough will also do this. I agree about cleaning the oven, but try a touch more semolina…