Why does my dough burn

[jfamiano]

When we use our WFO and have the floor temp at 825 or higher, it flash burns the "bottom" of our pizza as soon as it hit's the cooking surface. Is this because the dough is risen with oil in the container or is it the floor temp is too high?

[widespreadpizza]

JF,  start by posting all details that you know about your dough. bakers percents,  flour used,  and fermentation.  that will help the answers to start rolling in.  -Marc