Burnt Pizza Bottoms And How To Fix Them – Crust Kingdom

You can get a burn pizza bottom from many ways – cooking in a wood fired oven, on a pizza gem, or using a grillroom. The bottom ends up blackened while the toppings remains under cooked. This article looks at some reasons why you get an complete cooked base .
A burned pizza bottom could be caused by a few reasons but it is likely that you have too much heat coming from underneath. Other burning issues could be a result from too much sugar in your dough, or too much flour on the under side.
If you need a fritter proof dough with detail dance step by tone instructions then check out my best pizza boodle recipe to give yourself the best beginning .
Lets look at some solutions in this article.

Too Much Heat Underneath

If you are using an oven which has a inflame source from below, you are credibly getting besides much direct inflame on your pizza stone or steel. This will cause the pizza to cook unevenly – the bottom being much excessively cursorily .
To make the best pizza you do need to cook your dough on something very hot. A pizza stone is more well known, but a pizza sword is a newer method which will produce even better results. The steel conducts heat more efficiently, cooking the base through very quickly. They besides don ’ triiodothyronine shatter like a stone does. I have this pizza steel and can fully recommend it ( click to see on Amazon ). If you ’ d preferably get something a bit cheaper, then at least get a pizza gem made of cordierite like this one. It is less likely to crack like early pizza stones .
Try moving your cook surface up higher from the heat generator if possible. such as moving the rack of your pizza stone higher in your oven. If you are using a grill which has heat from below then you can try lowering the heat so that there is less direct heat, and more encompassing heat .
If potential you can try putting an object in between your heat informant and your pizza stone, for model another baking sheet or gem. This will take most of the direct inflame and leave your cooking surface the adjust temperature .
If cooking in a pizza oven, the oven floor is always coolest where there has been a previous pizza. So if you are getting burning issues on the oven floor, you can try replicating the position of the pizza each time you cook. The first pizza may be burned, but the following pizza should have a more evenly fudge base .

Too Much Sugar

Sugar in a dough recipe will add browning to the crust. If you ’ ve got excessively much sugar then this is going to go besides far and give you the faulty results. Sugar is needed for recipes which are cooked more slowly, at lower temperatures as it doesn ’ t have sufficient inflame to create thoroughly color – higher temperatures don ’ metric ton motivation this sugar .
Try lowering the sugar or cutting it out completely if you are cooking at high temperatures. Follow my pizza dough recipe which has all the instructions to produce perfect dough prison term after time by using the correctly quantities .
You do not need to include sugar in your pizza dough if you are cooking in a wood fired oven. The high heat will cause enough browning of the crust on its own.

Too Much Flour On Your Peel

If you put besides much excess flour on your skin when you transfer it to the oven, as it is a dry component, it can burn more well. Try using only the required amount of flour to stop your pizza sticking, and no more.
You can get special peels which have perforated holes in them. This allows you to use flour, semolina or cornmeal on the peel off to stop it sticking, but then allows the excess mixtures to fall away and not burn on the oven floor or pizza stone. See this one on Amazon for an example of how it is different .

Cold Dough

Using cold boodle can cause the pizza toppings to not cook arsenic debauched as the bottomland, particularly if the boodle is midst .
You should bring your dough out of the refrigerator for around 2 hours before you stretch and cook it, as often dough is excessively coldness when being placed in the oven .
See my article on a guide to proofing pizza dough to learn about the best ways to proof and handle your boodle for cook .

Toppings Not Cooking

If your toppings aren ’ triiodothyronine cooking inline with your base then it might indicate you need to adjust your toppings to cook evenly. This will allow your toppings to be done, and your pizza bottom won ’ deoxythymidine monophosphate get burn .
Some toppings you should consider cooking before you put them on your pizza. experiment with your equipment and toppings until you find a good balance. You can check your base throughout cooking to monitor bite .
broadly, you should try and aim for nice even temperatures for pizza cook. If you have excessively much inflame from above or below you will encounter problems with one side of the pizza cooking faster than the other.


Try out some solutions made in this article if you are getting a burned pizza bed. A good test to see if the pizza base is cooked, is to lift and check. A nicely brown surface indicates it is done and can be removed, excessively pale and it can be left for longer .
Moving your cook equipment about so that there is not sol much lineal hotness from below should fix the issue. This steer heat is excessively intense for cooking the pizza dough which needs more ambient temperatures .
If you are struggling with cooking pizza at home, then see my page on troubleshooting pizza dough for some necessity tips .