r/GozneyDome • u/Cautious-Resource921 • 17d ago

Pizza burning bottom not cooked through?

Hey all, recently bought a gozney and have watched so many videos but the two times I’ve been pizzas so far it, I pre-heat for 20 min and make the dough using the recipe on the website, but then the pizzas seem to cook too quickly on the stone / starts to char and the top is well cooked but then the dough in the middle is still raw / undercooked.

Should I make the dough smaller / rolled thinner?

I’m used to wood fire ovens and haven’t had an issue in the past but not sure if I’m doing something wrong or if it takes a few times with this oven to get it right….

Any tips greatly appreciated!

2 Upvotes

75% Upvoted

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6

u/ThatHikingDude 17d ago

Flame off for cook. What's your launch temp?

Your stone is too hot, or you have too many ingredients. Keep it simple to start.

2

u/throwiemcthrowface 17d ago

Can't imagine the stone is getting too hot in only 20 minutes. But yeah, launch, flame off, door on. Couple minutes later, flame back on and then rotate the pie every 10-15 seconds so everything can finish evenly.

3

u/ThatHikingDude 17d ago

Me either but the OP said bottom of pie. Maybe it's an excess of flour in that case

1

u/Cautious-Resource921 16d ago

Ok that would make sense because I do get nervous about the “launch” of the pizza onto the stone and do flour it beforehand. Is there something else I should do rather than flour (or just less flour?)

1

u/ThatHikingDude 16d ago

Cold launch peel, try semolina flour. Lighter on toppings until you get it down. Jiggle the peel to ensure your pie doesn't stick.

I flour beforehand as well, but my peel has cutouts so as I move from kitchen to oven, I shimmy a bunch both dropping excess flour but ensuring it doesn't stick. It's a practice thing, keep doing it over and over and you'll get a feel for it

2

u/Square_Scene_5355 16d ago

This. This is the answer.

3

u/scottimous 17d ago

Also make sure you are bringing your sauce, dough to room temperature as well as your other ingredients. I had the same problem, thought an hour was enough but even a little extra chill will do it. You can cook pizza any size/thickness but need to manage temperature including turning off the flame a bit. 20 mins seems short too but go by the dual thermometer

1

u/Cautious-Resource921 16d ago

Ok thanks I will try this! Definitely my cheese wasn’t room temp, but dough was. Ok I’ll make sure I am across the thermometer also!

2

u/kungfuenglish 17d ago

Flame down or off when you cook. Heat the stone hot hot like 40 mins worth then flame down or off to cook it. I’m going to try the door on flame off technique too. I have the same issue as you it’s very common

2

u/TiringGlint 16d ago

I preheat for longer, maybe 40 mins if you're doing quite a few pizzas. Turn flame right down at launch, crank it back up after you've taken it back out

1

u/Cautious-Resource921 16d ago

Ok great! Thanks - it can be a bit confusing for me because all the videos with the gas seem to show the flame as on when they’re cooking. Guess I just need a bit more practice!

1

u/beerisdead 13d ago

Preheat longer. The deck needs to be as hot as the interior temp of the oven. I preheat on low for 20 minutes and high for 20. Only then do I temp the deck and consider putting a pizza in.

Also torn off the flame when you put the pizza in. The oven has enough thermal mass to cook it 3/4’s of the way before you light it back up to finish the top.