Yep, I usually find as hot as possible works well in a home oven. Thanks

He says do it as hot as possible so I’d think that was a yes.

Hi Marc, the key for me is definitely to reduce the flour. Once your pizza has been shaped (before topping) lift it gently and sweep away any flour from underneath.

Also, you should be able to load the pizza without any flour at all, as long as you are fast. Load the topped pizza onto the peel and straight into the oven. With practice, this can be done without any flour on the peel.

Additionally, be sure to keep the pizza in the exact same location when cooking (and turning). The stone cools slightly as the pizza cooks. If the pizza is moved to a different part of the stone, it will be much hotter, causing burning.

I hope this pointers help, let me know if you have any other questions. Thanks

I now have a pizza oven but struggle to cook the pizza without burning the base even if I limit the oven stone to be just between 350 and 450C.

I tried to limit the amount of flour required to shape the pizza so that it does not stick on the peel but it still burns underneath the pizza, while top is perfectly cooked.

Any clue to avoid burning the base?

Hi Rob, I haven’t tried this method but if it works then why not?!

I normally just use my pizza oven and when I have used a normal oven, it’s always turned out well without using the broiler so I haven’t bothered experimenting with that.

Thanks for the comment though, this may be useful to others!

Great friggin site! Anyway, when cooking on my stone in my conventional oven (with fan) I usually have two stones… one above and one that I put the pizza on.

I’ve always pre-heated at 550F and before putting the pizza in turn the broiler on for 2-3 minutes prior and then put it in.

Have you done/recommend this method? Seems to work.

Hi Tavga, yes that temperature should make great pizza. In a pizza oven the temperature reaches almost 500C/900F so 250C is no problem!

Be sure to preheat your stone for around 30 minutes first to ensure it is up to temperature.

Good luck!

But I have a problem with the temperature, it is 250C. Shall I put it in at that high temperature?

Thanks

Hi Angela, I’m glad you pizza turned out well.

Tough tough could be caused by a number of things. Usually it’s due to underproving so next time you could prove for longer or use a little extra yeast. Check out my pizza dough calculator here which should help with that.

Also, be sure that your dough is nice and bubbly and has doubled in size before shaping. If it hasn’t risen much, leave it longer or use a little more yeast next time.

It could also be due to overcooking, though it doesn’t sound like this is the issue.

The final thing I would try changing, after you’ve tried the other options, is increasing the hydration. Using a little more water in the dough can help to produce a softer dough but use too much and your dough may lack strngth and will be difficult to shape.

Check out my article on hydration here to learn more about that.

Hopefully this has helped out. Good luck!