pizzamaster pm 732 ed) baking temp help

[Otzebollek]

Hi Guys,

I have a question about the baking temperature.

i used a poolish dough and bake it at 345 degrees.

when I go higher the ground is always burned. From above and the edge is better but the bottom is burned.

i have tried every setting of the oven (pizzamaster pm 732 ed) but no success. Anyone have an idea?

[Gianni5]

Hello
I have the same oven. Are you saying that you’re bottoms burn at 345 or they cook properly at 345 but burn if you go higher? 
  We use our pizzamaster to do Neapolitanish pizza that bakes at 690f (6 top heat 1 bottom) for just under 3 minutes and don’t have a problem with burnt bottoms. Anything over 725f and the bottom burns within seconds but at 345c you should be fine.
  Do you use oil or sugar in your dough?  That could be part of the problem. Or if you’re using dough straight out of the refrigerator? 

[Otzebollek]

I have become a interesting Info from bakepartner.

I use the old corderit stones in my setup and in beginnt 2020 the New models are using a saputo biscotto stone which are allowed many more degree before the dough is burned. Now i am waiting for the price to exchange.