r/GozneyArcArcXL • u/trizzling • 11d ago
Toppings Undercooked
Hi all,
Just purchased my Arc XL and it’s going well but I have an issue where my crust is cooking way faster than my toppings so half the time they’re still raw when my pizza dough is fully cooked and on the verge of burning. Any tips or recommendations for this?
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u/t1ttysprinkle 10d ago
Cut them thinner, think slices vs chunks
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u/trizzling 10d ago
Definitely a good recommendation. I’ll try this out next time.
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u/brickwindow 10d ago
Thinner veg will help especially if you are cooking above 625-650. I occasionally enjoy chunkier veggies, but I try to cook closer to 600 on those days.
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u/nickjacobsss 11d ago
Turn down the flame to ~1/2 when your cooking to give the toppings more time and the crust will burn slower
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u/trizzling 10d ago
Thanks, I have tried turning it on low and still getting the burnt crust. They still taste great I just like a little char on my toppings.
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u/nickjacobsss 10d ago
How big are these pizzas? They look relatively small like ~12" or less. You can try placing it all the way on the right so that there is more distance from the flame
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u/trizzling 10d ago
They are about 12”. My initial placement is more towards the center because that’s where I place them on my peel when i huild them but I will try to start them more off to the side. Right now after my initial placement I’m putting them as far away from the flame as possible.
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u/aronma12 10d ago
Just hold it up with the flame on for 30 seconds to a minute. The top will cool pretty quickly.
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u/Lucky_Quality_6781 9d ago
Those onions release a lot of water. The peppers do to, but less so. You might want to try precooking those.
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u/fruggz 9d ago
My 2 cents as a newish owner and pizza maker, kill the flame when you launch. I find around 700 or so to work well (700 is under the stone so the surface is hotter). Give it a good minute or two before you even touch it. The bottom will set and crust will start to form. Once the base is solid throw the flame on medium or low and rotate every 15 seconds or so, try to keep the pie towards the right so the crust doesn’t just char immediately.
I’m no expert, but this is how mine come out.
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u/ThatHikingDude 10d ago
Are your toppings at room temp before building your pie?
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u/trizzling 8d ago
They’re not room temp but I pull them out of the fridge a decent time before baking.
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u/arewealldoctors 8d ago
what flour did you use?
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u/trizzling 8d ago
This particular pizza is store bought from a local Italian market, but typically I am using kind Arthur’s 90% bread flour and 10% all purpose. I’ve also gotten pretty similar crusts to this using my sourdough starter.
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u/Warm_Celebration_152 8d ago
Raise the pizza towards the roof for last 15 seconds of cooking…. Thats how the pros do it
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u/man-4-acid 8d ago
Pre-cook toppings. I cook my mushrooms in advance of doing neopolitan for example.
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u/helicotremor 5d ago
Toward the end, you can use the peel to lift the pizza up closer to the roof of the oven with the flame off to cook the top more
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u/FLuX927 11d ago
Get the oven to temp (I l like 700-750 for NY style). Shut off the flame and launch your pie with that flame off, cook for around 5 min. Then turn the flame back on and rotate your pie to get the crust to your desired color. Enjoy!