Ok I have noticed that sometimes my NP dough will burn very quickly once in the oven. The oven floor is about 800-850 in FB Primavera 70 oven. Is there a difference if the dough is slightly colder or warmer? Or over or under fermented? Then sometimes same floor temp the bottoms come out perfectly. I heat the oven the same way every time so it has to be another issue. Thank you
I would love to see what your "burned" dough looks like. Can you post some pics? For the most part, I agree with the above about overfermenting and colder dough.
Some things that I have noticed that help prevent over-charring and what I call black balloons on my crust...
1. The dough balls should not
have lots of medium and large bubbles before stretching. If they do, smash them out as much as you can, re-ball and wait for them to relax a bit before stretching out (and next time, go easier on the yeast or starter that you use).
2. Make sure you have your coals and flame on either the left or right side of the oven, and not in the rear. Convection of heat is much more evenly distributed over and under the pizza if the doorway is not in the path of the curling flame. Also, keep the flame moderate and not RAGING.
3. Cook pies a little further away from the flame and coal bed.
4. Lift and check the bottom and if it's getting close to over-charring, keep it lifted off the floor, while continuing to rotate, to finish off the baking.
5. When stretching out your dough ball, make sure the disk is not too thick or it will burn before it's fully baked inside.
6. Don't drink too much alcohol before(or during) baking!