Thanks, Silvia. What do you mean by "softer doughs"? Are you referring to ones like Neapolitan? I find the best handling tips are to work quickly, make sure you flour the peel so it doesn't stick, and turn it often while it bakes.
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This was such a helpful post! I’ve always wondered about getting the center cooked through without burning the edges. I don’t have an Ooni since I got an ilFornino first, and it’s worked really well for me, but Ooni looks great for quick bakes. I’ve found that using a turning peel and making sure the oven is evenly heated really helps. Do you have any tips for handling softer doughs? ]]>
Is the bottom burning before the top crust has browned? If so, I recommend heating the pizza oven to no more than 700°F. If the top crust is browned around the same time that the bottom burns, it could just mean that you need to rotate the pizza more frequently while it bakes.
]]>In reply to Peggy Paul Casella.
How to keep the bottom of the pizza from burning . I have a propane one
]]>You're very welcome!
]]>So informative and so healthy. You have done a great job sharing this amazing blog. Thank you for letting us know all the information. ]]>
If the edges of the crust burn before the center of the dough is cooked, my guess is that you are not stretching out your dough thinly enough. If that is not the problem, try reducing the temperature of your oven, making sure the dough is stretched out thin and evenly, and then bake the pizza for slightly longer--just until the bottom is evenly browned. Let me know ho it goes!
]]>Hi Bryan. Thanks for the comment! This is the turning peel I use, from Ooni (affiliate link).
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