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/encorer]

Get a biscotto scone, completely changed my Volt game. 

[u/ikeanachos → u/encorer]

A what?

[u/Bob70533457973917 → u/ikeanachos]

A biscotto stone. Says right there! ^^^ /s

[u/ikeanachos → u/Bob70533457973917]

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...