[asudavew]

It would help to know what procedures you are using while firing your oven.

Such as: how long of a firing, how hot, how much wood, etc.

Do you have a way to measure floor temps?

How long are you cooking the pies?

Do you allow the oven to rest a bit between firing and cooking? The resting period helps to even the heat out.

After my dome goes completely white. The floor is very hot. If I put pizzas in at that time, they will burn on the bottom as well. Sometimes I just watch the bottom. When it is done to my liking, I lift the pie up with my peel, and hold it close to the top of the dome, allowing the top of my pizza to "catch up" with the bottom.


Dave