How can I keep the bottom of my pizza from burning before the top is done?

When making pizzas at home, the top and the bottom are cooking unevenly. That is, if I leave the pie in log enough for the top to finish, the bottom burns. What can I do to prevent this?

Nick Harris
posted about 5 years ago

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It sounds like your stone is too hot. Place a metal pan on your stone for 20 or 30 seconds to suck out some of the heat. Remove it carefully using tongs or an oven mitt and then place your dough on the stone.

Peter Lewis
posted about 5 years ago

Cook your pizza from the bottom up. All previous reply's are good but in addition if you check the bottom of the pizza frequently, then when it appears to to the color you want, if the top is not done, lift the pie on your peel and dome it, or raise it toward the top of the oven where it is hotter. Top will continue to cook but bottom won't. Overall solution is to try and get the top and bottom to cook evenly but redirecting the heat in your oven

- Mark   about 5 years ago

Peter's tip works quite well and is one I've used a few times myself. You also use a pizza screen. Place your dough on the stone as you normally would. Once the bottom is done, slide the screen underneath and let the top finish cooking.

You can get pizza screens on Amazon or at any restaurant supply store.

Thumb raji
Raj Irukulla admin
posted about 5 years ago

If your dough is cooking to fast and it's not your oven, you might want to look at the amount of sugar in your recipe. If you are adding sugar, try the recipe without it and let the natural carbohydrates of the flour, assuming the flour is over a month old from the mill date. Sugar speeds up the cook and enhances the burn.

Mike Bausch
posted about 5 years ago

Your dough could also be too cold. Cold dough in a hot oven is always something you want to avoid. Instead of the dough cooking all the way through cold dough burns fast and prevents the top from cooking all the way. Depending on how much time you have available and how hot your kitchen is you will want to pull your dough out of the refrigerator 1-2 hours before using it. You always want to use room temperature dough. The dough may be a little harder to work with but you will become accustomed to the texture.

As someone stated before, the use of screens is best in this case.

Sugar always plays a part in that when cooked sugar caramelizes turning the dough brown or charring in spots like Neapolitan style pizza. Flour naturally has sugar present, which is why Neapolitan dough looks spotted. Pizzas that are cooked at lower temperatures and are baked for longer periods of times usually have sugar added to the dough to aid in browning. You may have too much sugar in your dough for the temperature you are cooking it at.

Laura Meyer
posted about 5 years ago

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