Ooni has a steep learning curve. Here are some suggestions to get the bottom properly cooked before the top burns. (1) Get an infrared temperature gun and amke sure the center of your stone is over 800F before you start, (2) do not put cold sauce on your pie, use sauce that is room tempature or warmer, (3) after you launch the pizza, turn the gas (if using gas) to the lowest setting or even turn it off for a minute to get more heart on the bottom relative to the top, (4) check your cheese.. do not use pre-shredded bagged cheese, it will burn quickly in a high heat over, use fresh mozzarella with as much moisture as possible removed. If (1) to (4) do not solve the issue then the next step is to par bake by putting in a pie with just dough and sauce, letting it cook for 1 to 2 minutes to get a head start, and then pull it out an add toppings. Good Luck. Expect to make a dozen pies before you get a great one and even more pies before you are consistently getting good pies from an Ooni. If you want a super easy, fool proof pizza, KAF's Crispy Pan Pizza 2020 recipie of the year made in a cast iron skillet is amazing.

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