I finished building a cupola oven and finding me burning the pizza bottoms constantly. If I pull the pies earlier they aren’t completely cook.
I already make small personal size pies and I think I can’t make my dough much thinner.
The oven gets nicely hot, the floor is around 800 when I push the embers back and start baking.
My dough is just flour, water, salt and yeast.
Yesterday I used Cento Anna Napoletana tipo OO. Those pies really burned quickly.
Open to all suggestions.