 Burnt / Overdone Crust Bottom...
do any of you folks ever have problems with the bottom of your pizzas turning too black while cooking? i'm not talking about expected charring but, rather, very black bottoms. i know that over-fermentation might case this due to the increased sugars caramelizing or even excessive bench flour - but are there any other obvious problems that might cause this?
so far it's been hit and miss for me - i haven't had any problems with the top of the pizza cooking but much too often the bottoms become just too blackened even when the rest of the pie is perfect. any thoughts? |