I have tried a bunch of their flours and had great success. So the best temperature for cooking a perfect Naples style pizza in this particular Ooni oven is about 300 degrees Celsius as measured on the pizza stone itself with an infrared thermometer. The side of the pizza closes to the fire tends to burn faster. You can also check the temperature of the floor and the dome of the oven. You do not need to include sugar in your pizza dough if you are cooking in a wood fired oven. Another ingredient you often find in pizza dough is sugar. This results in a much faster bake of the bottom. A turning peel is also an important tool to reach the pizza to check that the bottom doesn’t burn. This direct heat is too intense for cooking the pizza dough which needs more ambient temperatures. The reason is that it a chemical process when the cold starch is exposed to high heat causes it to burn quicker. This flour blend is specifically put together to handle the heat from a pizza oven to avoid burning. First, try to shake off excess flour from the dough. Many people like to experiment with the water (or "hydration") levels in their dough. Moving your cooking equipment around so that there is not so much direct heat from below should fix the issue. If you’ve got too much sugar then this is going to go too far and give you the wrong results. Your email address will not be published. Crust Kingdom is compensated for referring traffic and business to these companies. I have this pizza steel and can fully recommend it (click to see on Amazon). But the most important thng is to have the right balance between baking of the top and bottom of the pizza. I have this pizza steel and can fully recommend it (click to see on Amazon). And turn it as needed. Generally, you should try and aim for nice even temperatures for pizza cooking. Watch Queue Queue. See this one on Amazon for an example of how it is different. The steel conducts heat more efficiently, cooking the base through very quickly. Fine wheat flour is not ideal for dusting your pizza peel. In summary, these are by best tips for... Guide To Long, Slow Pizza Dough Rising: All Questions Answered. Anyone that has this issue then I have the solution. You may be thinking that you can leave it a while to cool down to 300 again but the fire will go out long before this and then your pizza top will be raw if you cook it with no fire going over the top. A better option is semolina. This allows you to use flour, semolina or cornmeal on the peel to stop it sticking, but then allows the excess mixtures to fall away and not burn on the oven floor or pizza stone. Oil will lead heat, baking the pizza faster, and sugar will calamerize and burn at a fairly low temperture. In these small ovens, you often have more issues with uneven heat because they are so small. One thing you should be aware of is that the floor rarely has an even temperature. So how fast flour burns depends on the type of flour you use. This can be beneficial when you bake thick-crust pizza at a lower temperature. Baking pizza on a baking sheet provides pretty even heat from both above and underneath. Your email address will not be published. Try lowering the sugar or cutting it out completely if you are cooking at high temperatures. This is the reason Neapolitan pizza uses a lean dough. This is often referred to as measles, in pizza baking. When I have proper dough, you get tiny air bubbles that fill up on the pizza bottom, effectively "raising" the pizza off the cooking floor, sort of like bubble-pack or a waffle grid. Therefore, leave your pizza dough in at room temperature for at least 2-3 hours before you start preparing your pizza.