Hi everyone. So, I have been using my Ooni pizza oven for a while now and it has been great with the first pizza. I roll my pizza dough with flour and dust it off. I then use cornmeal on the peel so that the pizza does not stick. The first pizza of the night tastes great but when I cook a second pizza or more, I have a burnt taste on the bottom. I do brush the “burnt” cornmeal from the previous pizza, but wondering if anyone has had similar experiences with this and what I can do to fix it! Thanks!
by adventuretime550
4 Comments
Try using semolina instead of cornmeal; it tends to burn slightly less and tastes better.
More than likely, there was still fine residual cornmeal dust on the cooking surface even after brushing that was absorbed by the subsequent pizzas.
The bottom of your pizza looks like it’s a little saturated based on the reddish color on the bottom half. Is it possible there was too much sauce, dough stretched too thin, sauce sat of the pizza dough for too long before going in the oven, or any combination of those things?
The bottom of the pizza doesn’t look burnt but the edge of the crust does a little bit. Are you going for more NY style or Neopalitan. What’s your dough recipe? Namely, do you add any sugars or use flour with malt?
Not trying to be picky about your pizza at all. Just genuinely trying to help figure this out based on my observations from your pic.
Pizza screen can help with this for sure. I agree with using semolina flour as bench flour.
One other.thing is that if you toss the dough between your hands while stretching it can help to remove excess flour from the dough.
Looks pretty good to me. Pull it about 30 seconds sooner.
Ahem* You made Australian Pizza. If you turn it right-side up, it should fix it 🤣🤣🤣. Sorry, I’ll see myself out 🚪🚶♀️🚶♀️🚶♀️