# Pizza burnt underneath but raw on top: how to fix it

Source: https://peelandflame.co.uk/blog/pizza-burnt-bottom-raw-top
Published: 2026-10-12
Publisher: Peel and Flame

**In short:** A burnt base with a raw top means the stone is much hotter than the air and dome above it. Let the oven heat fully so the dome is hot too, then turn the flame down a minute before you launch so the stone cools slightly while the flame keeps heating the top. Turn the pizza often, keep toppings light and give the stone a few minutes to settle between pizzas.

Portable pizza ovens cook from two directions at once. The stone heats the base by contact, and the flame rolling over the dome cooks the top and the crust. When those two are out of balance you get a black, bitter base under cheese that has barely melted. It is one of the most common problems with outdoor ovens, especially gas models where the stone can run very hot. The fix is about controlling heat, not changing your dough. This guide shows how to read the two temperatures and adjust them.

## Why the base burns first

The stone stores a lot of heat and passes it straight into the dough. The top only cooks from radiant heat off the dome and the flame. If the stone is at 500°C but the dome has not caught up, the base chars in 30 seconds while the top is still pale. Sugar or oil in the dough makes the base brown even faster.

This often happens when an oven is used before it has fully heated, because the stone near the flame gets hot quickly while the dome lags. It also happens in the opposite case: a stone left on full flame for a long time can overshoot, then burn the base even when the dome is hot.

## Measure the stone, not just the air

A built-in dial thermometer usually reads air temperature, not the stone. An infrared thermometer pointed at the centre of the stone gives you the number that matters for the base. For a Neapolitan style pizza cooked in about 60 to 90 seconds, many cooks aim for a stone of around 400 to 450°C. For thicker New York style or home dough with oil and sugar, a cooler stone of about 300 to 350°C works better.

Take a reading at the centre and near the back. If the back is much hotter, launch a little further forward and turn more often. Our [pizza oven temperature guide](https://peelandflame.co.uk/blog/pizza-oven-temperature-guide) explains the targets for each style in more detail.

| Style | Stone temperature | Typical bake |
| --- | --- | --- |
| Neapolitan | About 400 to 450°C | 60 to 90 seconds |
| New York style | About 300 to 350°C | 4 to 6 minutes |
| Home dough with oil or sugar | About 300°C | 3 to 5 minutes |

Rough stone targets by style

## Turn the flame down before you launch

On a gas oven, the most useful fix is simple. Let the oven preheat fully on high, usually 15 to 30 minutes depending on the model and weather. Then turn the flame to low about 30 to 60 seconds before you launch. The stone drops a little, but the dome stays hot and the flame still rolls over the top.

After the pizza has been in for a short time, turn the flame back up if the top needs more colour. Some cooks lift the pizza on a turning peel and hold it near the dome for a few seconds at the end, called doming, to finish the cheese without more time on the stone. For wood ovens, add a small, dry piece of wood just before launching so there is a live flame over the dome.

1. Preheat fully and check the stone with an infrared thermometer.
2. Turn the flame low about a minute before launch.
3. Launch, then turn a quarter every 15 to 30 seconds.
4. Turn the flame up if the top is slow to colour.
5. Dome the pizza briefly at the end if the cheese needs it.
6. Wait a few minutes on high between pizzas so the stone recovers evenly.

Note: Gas ovens are for outdoor use only, never indoors, in a tent, awning, caravan or garage. Keep the oven clear of fences, sheds and branches, never leave it unattended while lit, and keep children and pets away.

## Dough and toppings that help

Dough with sugar, honey, milk or a lot of oil browns much faster on a hot stone. These doughs suit a cooler stone and a longer bake. A plain dough of flour, water, salt and yeast handles high heat best. Our [dough calculator](https://peelandflame.co.uk/tools/dough-calculator) helps you scale a simple recipe.

Heavy toppings slow the top down. Wet mozzarella, thick sauce and lots of vegetables release water and keep the surface cool while the base keeps cooking. Use less sauce, drain fresh mozzarella and keep loads light. A slightly thicker base also gives you a few more seconds before the bottom chars.

## When the oven itself is the issue

Some small ovens have a low opening and a burner that sits close to the stone, which makes them hotter underneath. Larger ovens with more space above the stone, or burners across the back and side, often give a more even bake. If you are thinking of a change, our [best gas pizza oven](https://peelandflame.co.uk/best/best-gas-pizza-oven) and [best 12 inch pizza oven](https://peelandflame.co.uk/best/best-12-inch-pizza-oven) guides list current options. For indoor cooking at lower stone temperatures, see the [best electric pizza oven for indoors](https://peelandflame.co.uk/best/best-electric-pizza-oven-for-indoors).

[Compare gas pizza ovens](https://peelandflame.co.uk/best/best-gas-pizza-oven)

## Frequently asked questions

**What is the best pizza oven temperature?** It depends on the style. Neapolitan pizza suits a stone of about 400 to 450°C, while New York style and oily home doughs suit about 300 to 350°C.

**What temperature should an Ooni be for pizza?** Ooni gives its own guidance in each manual, so check yours. As a general rule, measure the stone with an infrared thermometer and lower the flame before launching if the base is burning.

**Why is my pizza base burnt but the top raw?** The stone is hotter than the dome. Preheat for longer, turn the flame down before launch and turn the pizza more often.

**How long should I wait between pizzas?** A few minutes with the flame on high is usually enough for the stone to recover. Check it with an infrared thermometer before the next launch.

## Buying guides on this topic

- https://peelandflame.co.uk/best/best-gas-pizza-oven
- https://peelandflame.co.uk/best/best-12-inch-pizza-oven
- https://peelandflame.co.uk/best/best-electric-pizza-oven-for-indoors