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8 Ways to Stop Burning or Undercooking Pizza in the Ooni

Royalty Free Music: Bensound.com/royalty-free-music License code: ZWXKTYMNCUOINBKK When I’m talking to Ooni owners or scrolling the pizza Facebook groups, I see people saying over and over again that they are burning their pizza, many times before it cooks all the way through. So, lets diagnose your problem and go over some of the reasons you could be having this issue. These tips will work in any high-heat oven and can help you with your home oven bakes as well. 1. Dough must be room temperature. Make sure you dough is at room temperature before you make pizza. This typically takes me three hours to get my dough to room temperature after taking it out of the fridge. You can speed this up in warmer environments or in warmer spots in your house. If your dough is cold its going to be tough to stretch, it will shrink, rips easily and won’t cook properly. With cold dough the top of the pizza could easily burn before the bottom and middle cooks through. 2. Stretch out your Dough to an appropriate size: Piggybacking off the first point, your dough needs to be stretched out enough. For instance, I use an 8oz ball for an 11” pizza. You can go a little bit thicker or a stretch it thinner. But if you are only stretching that 8oz out to like 8”, your pizza will need more time to cook all the way through and will be a more doughy pizza. 3. Store bought dough. Store bought dough likely has sugar and oil in it to help it perform better in regular ovens, but this can cause it to burn to quickly in a high-heat oven. If you do have one of those store bought doughs, lower the flame to medium or low right before launching the pizza so it’s a longer back time. “Neapolitan Dough” which is just flour, water, salt and yeast is suited to handle the high temperatures of an Ooni. 4. Your stone needs to be properly preheated. A stone should be preheated for at least 30 minutes at high so that the bottom heat can keep up with the top heat. If you are doing Neapolitans, you want to get the middle of the stone to over 800 degrees. If that stone is not hot enough the top of the pizza will burn before the stone cooks the pizza all the way through and you’ll get that soggy crust no body loves. 5. Pre-shredded cheese. Don’t use mass produced, pre-shredded cheese. Pre-shredded cheese has anti caking agent called cellulose that will cause the cheese to burn too fast and turn black especially at high heat. This is not a pretty or tasty char on the pizza. This will make you want to pull the pizza before its cooked all the way through. Get block cheese and shred yourself or cut yourself, get shredded cheese from an Italian deli that either shreds itself or has pre-shredded cheese for pizza shops, or just use fresh mozzarella. 6. Semolina flour. While many pizza experts recommend Semolina flour for stretching your pizza, if you don’t use it right it can scorch the crust and bottom of your pizza. Semolina is more flammable than an all purpose flour, 00 flour, bread flour, or rice flour. If you use Semolina, make sure most of it falls of before you launch the pizza, which can be a challenge, especially with stickier doughs or humid environments. I like to use 00 or all purpose flour for stretching my pizza and use some rice flour or a touch of semolina to get the peel nice and slice. 7. Rotate your pizza constantly. The OOni, just like a wood-fired oven has a spot that is by far the hottest. in the Koda 16 it’s in the back left corner, in all others its int he back. If you are doing a Neapolitan pizza, Let the pizza settle for like 15-20 seconds, and than keep rotating so that sections of your crust do not catch fire or turn black and evenly rotate the pizza every 10-15 seconds or so throughout the bake. 8. Don’t overtop the pizzas. Making pizza is a balance of ingredients and pizza dough is delicate. Heavily topped pizzas can put too much weight on the dough or moisture in your dough and toppings may struggle to cooke before the pizzas burns. Also toppings like vegetables can carry a lot of moisture that will seep into your dough. You may want to consider precooking them. If you keep these 8 tips in mind, I think you’ll have much better luck getting a perfectly charred crust and toppings, a fully-cooked middle, and some nice charring on the bottom. Cheers!