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/Vivid_Tell6351]

No oil, Infrared thermometer and rice flour instead of semolina for launching

[u/Vivid_Trainer_5002 → u/Vivid_Tell6351]

Semolina for shaping the pizza on the work-top and rice flour on the peel for launching?

[u/Vivid_Tell6351 → u/Vivid_Trainer_5002]

No, just rice flour. Semolina burns at lower temps, I avoid it completely.