How to solve problem of pizza bottoms burning?

[santamonica811]

(Don't see a better forum for this. Sorry if I'm posting in the wrong forum.) I have a Piezano electric pizza oven, which I've loved. It's now getting to 830-850 degrees, which is even hotter than advertised. For the first 6 months, my pizzas were coming out great. I've been using only one recipe, and I can now crank it out in my sleep. For some reason, just in the last month, the bottoms are always severely burnt by the time the toppings are done. I am very light with the toppings, so it's not that I suddenly started to overload.

As I try to think logically about problem-solving, all I can think of is, "Put something between the pizza's bottom and the baking stone...for at least part of the baking process." But what can I put there, as a partial heat-blocking barrier? It can't be thick at all, since the Piezano has *very* little space between the top heating element and the top of any pizza. Today I tried simply adding a circle of tin foil under the bottom. This worked a Tiny bit, but not much. The bottom was strongly burnt, instead of severely burnt. LOL. I can't use any paper product, as pizza ovens are Much hotter than the temp when paper burns.

A quick Google search did not yield anything that seems to solve this. I doubt that I'm the only person who is facing this tragic 'burnt bottoms' problem. Any ideas?

(I should add that my first step was to turn down the bottom heating element, and--when that did not work at all--to turn off completely that bottom element. The top element alone heats up the stone just as much as when
using the bottom element as well...in fact, I think that bottom element is entirely unnecessary...other than it probably gets the oven to temp a bit more quickly.

 

[Badjak]

I'm guessing....
Turn down the heat at both top and bottom element
Don't pre-heat as long as you are doing now

But if you do exactly the same, it should be the same, so somthing has changed.
It's unlikely the pizza oven, so I would look at the dough
- brand or type of flour change
- longer/shorter kneading or rising time
- different temperature or humidity during the dough making process
- different brand or type of yeast
- ?????

 

[dragnlaw]

I agree with you about turning off the bottom element. Yes, use it in the preheat but then turn it off when adding your pizza.

But I would reach out to the manufacturer as well. I don't know if they are thermostat controlled for heat but if they are I would suggest your bottom thermostat is broken. I would worry that if you don't keep a close eye on it - there could eventually be a melt down?

 

[Badjak]

Thats a good point @dragnlaw !

 

[Andy M.]

I'd definitely go to the manufacturer. The fact that the oven is overheating is a clue that something is wrong.

 

[taxlady]

We want to hear how it goes when you contact the manufacturer.

 

[santamonica811]

To be honest, I've been really happy that this oven is getting hotter than advertised. I'd love to be able to afford an Ooni, which gets 900+. But of course you all are right...it's probably an indication that something is off re the thermostat.

I was smart enough to buy from Walmart, and smart enough to spend an extra $25 to get a warranty extension (for a total of 4 years). So, if there is indeed a problem, should be quite easy to get a replacement.

Here's my questions in re turning off the bottom element before I put in the pizza. I--in line with the user manual--have been pre-heating the oven for 45 minutes or so. I use it only when it gets up to temp. And I've been taking the heat measurement off the pizza stone. I would imagine that the heating stone stores a ton of residual heat, so would it have an effect on a cooking pie (which will be in the oven for only 3 minutes or so, after all), if the lower heat is turned off?

Any thoughts on something round that I can put between the pie and the stone, for at least a minute or so...which should solve the burnt-bottom issue, I would think? I feel like there must be *something* that is not flammable, even at 800-900 degrees, and is also food-safe...and is also thin.

But maybe not...what do I know? LOL

 

[Badjak]

I use an ooni (they were still called uuni when I got mine, 2nd hand).

Something to put underneath?
Another pizza stone?
Cast iron flat plate?
Maybe a trivet if the bottom is already firm enough?
Flame diffuser?
Any metal oven dish, put upside down?

 

[msmofet]

A heat diffuser?

 

[Badjak]

A heat diffuser?

One of those things you use on a gas stove to spread/diffuse the flames/heat..
I just took a gamble on the translation
And I didn't even try for the thingy you can use on the flame to make it suitable for simmering

But....
2 pics to clarify

 

[dragnlaw]

Yes, a heat diffuser. I have one like the right side one last picture. Has the folding handle, Vlamverdeler 21 cm.
Love it and couldn't have survived with my last gas stove without it.

Edit:
You preheat it for 45 minutes, full blast, in order to use it for 3 minutes?
That just boggles my mind. Please tell me you use it for more than one pizza, or that you cook several other things in it as well.

 

[dcSaute]

". . . in order to use it for 3 minutes?"
yup. there is a measurable cost for "insta bake pizza"

some folks absolutely insist a 3 minute, or less, pizza . . . has a magical not-otherwise-duplicated "quality." I have had pizza in eateries with the pre-requisite blast furnace wood fired ovens.
it was good. I prefer my own version tho . . .

as to bottom burning - "flame tamers" are more intended for gas cooktops, where even the little-bitty burner is too much....

alternative used by some pizza folks , , , the pizza screen.

I do pizza on a baking stone - preheated in the electric wall oven . . . ~ one hour at oven max (500/550'F)
oven temp reduced when the pizza goes in. the baking stone blitzes the (bottom) crust crisp, and the lowered temp allows all the oooie-goooie top stuff to "bake well" with no top/bottom/middle burning.
it is a timing thing - we love the cheese 'just slightly browned' - but if you go wandering off, the cheese can go to 'burnt'

 

[santamonica811]

I ended up trying an aluminum circle. I put in the pizza in the regular way for 60 seconds. By that time, the bottom is done almost perfectly, while the toppings and crust are unfinished. Remove pizza and place it on the room temp circle. Immediately back in the oven, for another 90-120 seconds. Voila!!! Seems to be working perfectly. Since it takes aluminum some time to absorb heat, the pizza top is done and the bottom has become about 5% darker. I could not be happier.

If I am making a second pizza, I put the aluminum under cool water for 10 seconds, to bring it back to room temp, and fully dry it off. Works just as well for a second or third pizza.

Yay brain.