Burnt Cheese Raw Dough


Occasionally I have problems with the cheese burning and the dough being undercooked. We use screens, but this isn't an everyday occurrence, so I don't think that the screens are the problem.

We use a brick oven at 575.

Thanks.

Josh K.
posted over 2 years ago

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There are several reasons why your dough could be undercooked. Cold dough, cold sauce, too high sugar content in your batch 3% or higher (try a lower %) cheap cheese. Your cheese is burning before your pizza is cooked. Try Grande 100% whole milk mozz, or your using a dryer cheese like provolone where it turns brown too fast. Try blending. I wouldn't use screens and would suggest not too. 575 could be a little high but not typically. Try 550. Too young of dough could be the case, is it at least a 24 hr rise. Your exhaust is not strong enough and starving your oven where it's running too hot, Last is your dough a high gluten high protein flour? Flours like Caputo or San felice are not meant to cook at that temp. Do not brown easy. Howl this helps, let me know if you have or are doing any of the above

Tony Gemignani admin
posted over 2 years ago


Another thing I thought about is that if your cheese is inconsistent and sometimes burning are you shredding your own cheese? If so old block burns easier and faster than young block. You should check the dates if
your using mozzarella. That could be a reason why it's inconsistent and burning. May not be the oven or dough..

Tony Gemignani admin
posted over 2 years ago


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