I have the same oven. How does your pizza not burn? My bottom tends to collect a lot of burnt flour and my top would be black if I left it in that long
I put the temp dial close to low and you can see in the video I move it around a lot. If you leave it closer to the outside by the right it’s not as close to the flame so the crust doesn’t burn up and gives the bottom time to cook. Then I move it in the air closer to the fire to get the crust to color up.
When I do multiple pizzas I seem to get a lot of flour on the bottom of the oven. I try to dust off my crusts before dressing them but I still get a build up. That build up ends up burning
I try to use very little flour on my peel. My peel also has the holes under it so I smack it against the table a few times to get rid of any extra flour on the peel. I been having lucky doing this method. I got my ooni koda 16 uses and the pizza stone came that way with the burns spots. I recently flipped the stone over when cooking steaks. It usually helps clean the stone
I have the same oven. How does your pizza not burn? My bottom tends to collect a lot of burnt flour and my top would be black if I left it in that long
I put the temp dial close to low and you can see in the video I move it around a lot. If you leave it closer to the outside by the right it’s not as close to the flame so the crust doesn’t burn up and gives the bottom time to cook. Then I move it in the air closer to the fire to get the crust to color up.
When I do multiple pizzas I seem to get a lot of flour on the bottom of the oven. I try to dust off my crusts before dressing them but I still get a build up. That build up ends up burning
I try to use very little flour on my peel. My peel also has the holes under it so I smack it against the table a few times to get rid of any extra flour on the peel. I been having lucky doing this method. I got my ooni koda 16 uses and the pizza stone came that way with the burns spots. I recently flipped the stone over when cooking steaks. It usually helps clean the stone