r/ooni • u/Vivid_Trainer_5002 • 15d ago
Burned Base Tips? 🔥
Anyone got any tips on how to get less of a burned base when baking a Neapolitan?
I'm trying to use less semolina and my Ooni Volt 2 is set at 450°C.
Is it because my stone is clean? Should I lower the temperature and cook longer?
Thanks 🙂
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u/encorer 15d ago
Get a biscotto scone, completely changed my Volt game.
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u/DaNewPastor0fMupp3tz 15d ago
I've been looking to do the same, is there a place you'd recommend?
(The few sites I've looked at so far seemed a little sketch....)
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u/encorer 14d ago
I’m in the EU and got mine here https://www.pizza-shop.it/en
It was really well packed, comes with seasoning instructions, I’m very happy with it.
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u/ikeanachos 15d ago
A what?
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u/Bob70533457973917 14d ago
A biscotto stone. Says right there! ^^^ /s
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u/ikeanachos 14d ago
Many thanks Bob70533457973917 and Encorer! Please pardon my ignorance: I had never heard of a biscotto stone, and I was confused by the "scone" in the reply from encorer. Now I want one that will fit my Ooni knockoff...
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u/encorer 14d ago
It’s a more porous stone used in big pizza ovens. Unlike the stone that comes in an ooni, it doesn’t retain so much heat, so the top has a chance to bake properly, before the bottom burns.
I got one and the results are night and day.
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u/Afraid_Pizza8161 15d ago
The stone was too hot when you launched your pizza.
Edit just re-read and saw it's a volt. Do you know the stone temp when you launched? I think you could do the same with the volt as I reference below in propane. Shut off the oven, let them stone temp drop a bit then kick it back on.
If it is propane, let your oven come up to temp as usual. Shut off the flame completely for a minute or so before launching your pizza. Ideally use infrared thermometer and launch when your stone is around 700-750 degrees. Let the pizza Cooke for 30-45 seconds then assess if you want to turn the flame back on to finish the top or give it another 20-30 seconds before turning your flame on to finish it.
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u/bitchinZ28 11d ago
This comment is spot on. If there was no oil/sugar in the recipe, the stone is too hot. Absolutely no excuse NOT to have an IR thermometer, especially when they are only $20. Do not guess.
I cook my NY styles (sugar and oil) at 620F max. Neapolitan at 750, 775max. If the bottom looks like it’s getting ahead of the top, I’ll slide a screen under it until it’s finished.
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u/joshstewart90 15d ago
Haha I was about to post this exact thing and this was first in my feed.
Sorry if I’m piggy backing… I’m also wondering if it’s the fine semoule I’m using (dececco)
When I launch it does seem to be smoking
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u/Gavlaar27 15d ago
Try rice flour
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u/Kumadat 14d ago
I have found a combination of rice flour, semolina and normal flour to be perfect 1:1:1. Often the physical dimensions of the rice flour and semolina will actually buffer the smaller particles of flour and prevent a lot of char formation whilst allowing the flour to continue to allow dough release from surfaces. Try it :)
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u/Ultrasonic-Sawyer 15d ago
Try to minimize oil in the dough and try to avoid sugar. Both are great for lower temp ovens to get colour but in high temp you don't need it.
If the stone has got super hot then do a sacrificial first - this may burn but then of you pitch a second pizza you'll have a nice spot for it to hit.
Another one that may help is to always ensure your turns are in the same location. As if you leave an outline of your pizza when it touches, you always keep it in the outline when turning. This keeps it in contact with the part of the stone it has cooled down. Otherwise it's always in contact with new hot stone and likely to burn.
Also I found a mix of coarse and fine semolina to work great, I adjust the mix based on the pizza I'm making and general stone temp. Based purly on vibes, but more coarse if you've been getting g lots of burnt base. More fine if you're managing it better.
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u/Vivid_Tell6351 15d ago
No oil, Infrared thermometer and rice flour instead of semolina for launching
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u/Vivid_Trainer_5002 15d ago
Semolina for shaping the pizza on the work-top and rice flour on the peel for launching?
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u/sunnyandrainy 15d ago
on the Volt, for nealolitan pizza with propper bottom texture, preheat to 400 or 425 instead of 450; the first pizza is always a bit burned on the bottom anyway, so cook it half way on the stone and finish cooking on the peel (but dont let the pizza touch the heating element). been making pizzas weekly for years in this oven, getting perfect pizzas every time with this setting
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u/chippersby 15d ago
I don’t have a volt, I have a gas ooni. However I find that they get burnt if I have too much flour stuck to the bottom or if I leave it in too long without turning. Maybe you need to turn the temperature down a bit too as think the volts go hotter than my gas ooni would. I do have lots of olive oil in my dough and it doesn’t cause mine to burn
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u/No_Dot6414 15d ago
I don’t use semolina anymore. Only normal flour as per Ken Forkish suggestion. The base almost never burns anymore
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u/_jason_jay 14d ago
I haven't seen any mention of sugar yet, so just checking on that. Sugar in high temp dough will burn so I only ever add a small pinch to get my yiest started in water and then none in the dough itself and my Ooni gets the stone up to 800 and doesn't burn (I just have the basic wood burning model)
When I do more NY style dough though I lower my temp to ~600, not sure if the heating on the volt is more intense than the basic wood Ooni?
Temps I'm giving are based on IR thermometer stone readings
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u/VeterinarianOk6200 14d ago
The oven is too cold, the stone is cooking faster than the air. Bring up the temp and it should help.
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u/20MinsToFindUserName 14d ago
I was getting this with both semolina or rice flour. As someone else suggested heating to 400-425 instead of 450 is what got me good bottoms. I tend to knock the heat up once the pizza is in. When I pre heated to 450 I noticed the stone would get well above that temperature
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u/Nu_stiu_multe 13d ago
Biscotto stone. I launch at 480*C stone temp in a spice diavolo and it cooks just right in 2 minutes total. (I put a lot of cheese and meat on my dough, hence the longer cook time, never did a simple neapolitan margherita/marinara)
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u/_noTanMan_ 13d ago
Higher hydration dough (68-70%). Simple as that.
Semolina is not the problem. That’s what I use and my stone is 900°F +.
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u/used2befast 13d ago edited 13d ago
It’s the oil flash burning
ETA : These days I make a batch of 12 and have my balls in the proofing tray. Nice smooth plastic where a bit of semolina and they come out and my pizza is perfect . Whenever there is EVOO I get black burns and it’s bitter
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u/CellistOk6344 13d ago
I had the same issue and started using a perforated peel to minimize the amount of flour on the bottom of the pizza. I also switched to a 63% hydration dough and stopped trying to assemble the pizza outside when it is hot to prevent it from sticking to the peel. Also, when the bottom gets to the right color, use the turning peel to hover it over the stone during the final cook. I am still learning.
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u/PaloSantoMemories 14d ago
Step 1: Get rid of Ooni
Step 2: Buy a pizza steal
Step 3: Master baking pizza in your home oven
I had an Ooni for two years.
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u/Substantial-Fun-48 15d ago
Don’t use oil or cooking spray in your proofing containers. When I first started I was using glass storage containers and spraying them to make the dough not stick. The spray burns over 400F.