PIZZA LOVERS GUIDE
Why does the bottom of my pizza burn?
The crust is not ready, but the base is already too dark? Start with these four checks and change one thing at a time.
Check the stone surface
Measure the stone with an infrared thermometer: The oven display may show a different temperature. If the base burns, try less heat at the baking surface.
Use less flour on the peel
Excess flour can blacken and taste bitter. Use just enough to let the pizza slide and avoid piles of flour beneath the dough.
Watch the bake
Turn the pizza once the base allows it to move. If the bottom darkens before the top cooks, check the heat balance in your oven.
Check for debris
Spilled flour and toppings can burn on the stone. Let your Biscotto cool completely, then clean it dry with a brush or suitable scraper.
How can Biscotto help?
Its porous structure and gentle heat transfer can help limit an overly dark base when baking at high temperatures. Dough, oven and baking time still matter. Always check your exact oven model, stone shape, dimensions and thickness before choosing a replacement.
Find a Biscotto for your oven ↗Before your next pizza
- Stone completely dry and heated gradually.
- Stone surface temperature checked.
- Only the necessary flour on the peel.
- Watch the bake and turn at the right moment.
- Change one thing at a time to see what works.
Follow the stone and oven instructions. Do not cool Biscotto with water or remove it while hot. Temperature and baking time depend on your oven and pizza style.
Use and installation instructions ↗Still have questions?
Tell aPizz your oven model, dough type and what happens during baking. A photo of the base helps explain the problem.
Contact aPizz: info@apizz.de