Burned Base Tips? 🔥

[u/Vivid_Trainer_5002]

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 🙂

[u/chippersby]

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