 Re: Soggy Bottoms
Normally, soggy dough is signal of wet fillings.
Drain the tomatoes when doing sauce, protect your pizza disk with a thin layer of EVOO, before to add the sauce.
Do not use fat muzz or lots of filling.
Could your oven be unbalanced in temperature?
In charging the oven with a lot of wood, the dome temperature goes fast to higher temperatures while the hearth is still cold due to be protected from the heat by the wood over it.
Even if the dome walls are not embeded with heat, the surface of them are hot, and helped by live flames, burns the pizza toppings and the cornicione in less than a minute, while the center of the dough (on the not so hot hearth) is not cooked.
I hope this help.
Luis |