Not Burning a Wood Fire Pizza We cooked some pizza last night and had a good time. However, it cooked so fast that the pizza was really dark (burnt in places) and had cheese that didn't melt. On some pizza's, it was still doughy.
We have an Alphaforni 5 Minuti Wood fire oven running at 375°C (700°F). The temperature was measured using the built in thermometer. I had preheated the oven for two hours.
The dough was store bought and frozen. I thawed it out in the fridge overnight. Then it was sitting out of the fridge for about 1.5 hrs before we got it into the oven.
What would cause it to both burn and still have shredded mozzarella cheese not melt? The cheese was under the pepperoni.
A pizza burning on top while being undercooked on the bottom can be caused by uneven heat in the oven, as well as a pizza being overloaded with toppings. The former can be an issue with the oven itself, or can indicate that you are not drawing enough hot air over the top of the pizza. The latter is self-explanatory.
A trick sometimes used by pizzaiolos to prevent the bottom of the pizza from burning when the top has not cooked enough yet, is to lift the pizza closer to the top of the oven using the peel. This way, the top of the pizza gets some extra heat, while the cooking on the bottom slows down.
This image, which stems from a pizza oven manufacturer's Instagram post shows what I mean. The post also explains what is happening, and introduces the wonderful term &quot;doming&quot; for this practice.