Ok so I have this issue from time to time. I am pretty consistent at 62% hydration, 48-72 hr fermentation. I cook in a WFO at 400-420C and use semolina when stretching. Its odd because it isn’t consistent, even in the same batch of pizza dough. What am I missing? Sometimes its really bad… typically its 1.5- 2 min and def leaves a black mark on the floor of the oven.
All thoughts are helpful.
by Mdbpizza
8 Comments
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You’re likely moving it to a part of the oven that is hotter than the rest when turning. If areas of the floor haven’t been used for a while and you’re putting the edge of your pizza on that spot, this can happen.
Too much flour on the stone.. make sure your using a brush in between cooks
I have the same thing from time to time. Usually on my first pizza more than others.
👨🔬hot
What kind of stone are you using? Did the pizza stick to the stone?
As already mentioned, it’s not much about the dough itself, its just the burned extra flour used in the oven or to stretch the dough. I’ve been making pizza for years
Is it possible the dough is a bit too wet also? Just trying to come up with a plan to troubleshoot on my next batch