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droidonomy
Simple solution is to turn the oven heat down a bit.
I usually preheat on max then turn the dial down at least a quarter before baking.
This is especially the case with the Koda 12 where your pizza will be quite close to the fire.
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Hello /u/Duotweet!
It appears that you are asking a question. Did you already check the [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/) in our Wiki?
If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).
You also can check the [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png) to Neapolitan Pizza as well as our [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary).
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Simple solution is to turn the oven heat down a bit.
I usually preheat on max then turn the dial down at least a quarter before baking.
This is especially the case with the Koda 12 where your pizza will be quite close to the fire.