Ooni Volt 12 Guide page 29

My base is overcooked / burnt
Ooni Volt 12 can cook at very high temperatures, so it's
important to keep an eye on your food.
If you find that the bases of your pizzas are burning:
• Use an Ooni Digital Infrared Thermometer to make sure the
stone temperature matches the recipe.
• Rotate the Balance Dial clockwise to reduce the amount
of power to your Ooni Volt 12's lower heating array.
• Use as little flour as possible when launching your pizza.
Many pizzaioli use semolina flour to launch pizzas.
• Reduce your pizza's cooking time.
My base is undercooked
Try making a thinner base using the Classic Ooni Pizza Dough
recipe. For a Neapolitan pizza, stretch out the base until
you can see through the dough. You can also use the Boost
function. See page 14 for details.
My toppings are burning, but my base is raw
If you're baking a thicker pizza with more toppings,
reduce the oven temperature to give your dough more
time to cook through.
For oven and error code troubleshooting,
please see the manual.
My pizza tastes burnt / the crust is overcooked
Leopard spots on the crust is normal and desirable for
Neapolitan-style pizza. You can dial down the temperature
or try a different recipe — not all pizza needs to be baked
at maximum.
My dough feels too wet/sticky
Drop your dough into a bowl of "00" flour before you
begin stretching it out. The flour should make the dough
easier to handle.
My dough won't stretch out
Stretch your dough out as far as it will go, and then let it rest for
a few minutes to give the gluten structure a time to relax. Try
using the "steering wheel" technique to create an even pizza
base. Check out the short "How to Stretch Pizza Dough" video
on the Ooni YouTube channel for guidance.
My pizza is smoking
Loose flour can burn in the oven, creating smoke. To avoid
burning, use just enough flour on your base to prevent the
pizza from sticking to your peel. If you do experience burning,
simply close the door and the flames will extinguish.
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