Stone-Baked Pizza - Pizza burning during cooking or baking

Issue

• Pizza burning during cooking or baking

Applies to

• Stone-Baked Pizza Oven

Solution

A little char is part of the authentic stone‑baked pizza experience. Charring—often called “leopard spotting”—creates those small, dark blisters on the outer crust that develop from high‑heat cooking. Many pizza lovers enjoy this added flavor and texture. Burning, however, is different. Burnt spots are overly dry, blackened, and simply overcooked.

For best results in Stone‑Baked Pizza mode, use thin (less than ¼") fresh dough, whether homemade or store‑bought. Thicker or pre‑cooked doughs tend to burn more easily.

A few things to keep in mind:

• Use cornmeal sparingly. Too much can scorch, while uneven coverage can cause the crust to cook unevenly.
• Watch sugar content. Pizzas with sweet sauces—including BBQ or dessert pizzas—brown faster and should be monitored closely.
• Remove pizzas promptly. Once the oven signals the cook cycle is complete, use the peel to take the pizza out right away.

If you prefer less charring, simply lower the rack that holds the stone and shield by one level. (Let the stone and shield cool for at least one hour before moving them.) A lower rack position may require additional cooking time—press +15s as needed.

For more guidance, explore:

• Stone-Baked Pizza - Cooking Guide
• Stone-Baked Pizza - Cooking Tips and Tricks
• Note: If your oven is newly installed, review the Burn Off Guide before first use.

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