https://i.imgur.com/JvqMz40.jpg
My pizza base regularly burns. How can I prevent this? I use semolina flour when shaping and I shake most of it off before baking. I’m using gozney Roccbox and the temperature gauge shows 400°C when baking. So I don’t think the temperature is too high.
My dough uses Caputo Cuoco at 70% hydration.
by Tobes73
12 Comments
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Same issue! I don’t add oil to my dough and wondered if that may be a cause.
A few things to try.
If you don’t already do so, check yet the stone for temp and hot spots. In my oven, there are areas where the stone gets extra hot.
Turn the pizza more frequently and start earlier in the bake.
Try using regular flour when shaping and try cornmeal instead of semolina if you need something more when you launch.
Try upping the hydration a bit.
You can add oil, as suggested by others, but this can change the consistency of the crust, making it more bready, so be aware.
Yum!
Any oil and/or sugar in dough? Which flour?
idk maybe find out that the inspection is actually a cover used by xof to destroy you.
Remove flour before placing on the peel ( use semolina for stretching and all dough shaping, it’s better).
Check the stone temperature.
When rotating the pizza, be sure to place it back in the same exact spot. If you change its place, that spot will be hotter and so it will burn your base.
I have the same issue most of the time. I do not have a solution.
Wanted to tell you to keep in mind that the thermometer is under the stone.
So the top of the stone is more than 400°C when you see it at 400°C
I think you may be using semolina *flour* instead of course-ground semolona.
I have both and get a more burnt texture when I shape/launch using the finer ground flour. I suspect it has to do with the amount of it on the contact surface with the stone.
In contrast, the course-ground semolina *never* results in burning, I suspect because they are pebble-like and never come in full contact with the stone surface. They also give the crust a crunchy texture that my family enjoys.
So, in summary, try a course ground semolina instead. Bob’s Red Mill Semolina is one good example.
Check the stone temp with an infrared thermometer, I had the same troubles early on. I like the stone to be between 700-750f when I launch.
Switch stone to biscotto, the stock one will always result in a burnt base when you go way over 400. Also go light on flour.
What flour are you using?
Unfortunately, the floor in a Roccbox is more conductive than a Neapolitan biscotto di sorrento floor. I’d probably stretch and launch a a blank dough. It’ll pita up like a balloon, but just smash it down and press against the floor to take some heat out