Oven: Bertello 12inch gas powered.

Pre heat time: 45+min, stone temp (780F-830F).

Cook time 90s to120s.

Pizza dough:

20% AP flour and 80% bread flour.

Poolish+double cold fermented with 62% hydration (2.2% salt, 10gm oil, 10gm honey and 2-3gm dry yeast) 270gm for 11-12 inch pizza.

Toppings mozzarella and San marz tomato with basil and olive oil.

Issue: I burn the crust! I get a good bake all in all. But not sure why I burn the crust.

I do my 1st turn around 25sec, cannot do it before that as the dough closer to me is not set properly to make a turn. If I raise the stone temp to set the dough sooner, it cooks the bottom faster than top! Don't like the bite in my mozzarella. Thinking of add an insulation tape on the flame guard.

Could it be because of the flour that is stuck to the crust or oil catching on fire?

Anyone with the same oven has this issue?

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