Why Your Pizza Burns (And How to Fix It)

Leopard-spotted crusts, crispy bases, soft centers. Today in the Backyard Pizza Lab, we’re breaking down how heat works in your @OoniHQ pizza oven. We'll discuss the differences between radiant heat from the flame, conductive heat from the stone, and how to balance both so you know exactly when to turn, what to look for, and how to bake the perfect pizza, every time. Want to start your own Backyard Pizza Lab? Keep scrolling to shop my favorite Pizza gear, from pizza ovens to pizza peels. Ooni Koda 2 oven → https://tidd.ly/4sSeaVH Ooni Large Modular Table → https://tidd.ly/3M3K54K IR thermometer → https://tidd.ly/46bV56W Ooni bamboo peel → https://tidd.ly/45XAa7A Turning peel (8") → https://tidd.ly/4pXH2cn Ooni Dough Proofing Boxes →https://tidd.ly/4re6j3a Graza Olive Oil → https://tidd.ly/4onkh1z Chubo Knives → https://www.chuboknives.com/chris Can't get enough Backayrd Pizza Lab? Be sure to subscribe so you don't miss a thing! Disclosure: Some links are affiliate links. As an affiliate, I may earn commissions at no cost to you. Thanks for supporting Backyard Pizza Lab! Chapters 0:00 Bumper 0:14 Intro to Pizza Science 0:37 Heat Management: Flame vs Stone 0:44 Radiant vs Conductive Heat 2:19 Bake Reveal & Taste 3:01 The TL;DR (Beer Edition) 4:03 Next Episode Teaser + Outro Key takeaways -Turn your pizza on cues, not just timing: when flame-side edge rises & just begins to color, turn the pizza. -Radiant vs conductive heat: flame browns the top fast; stone sets the base. -Stone recovery matters: each launch drops ~50–100°F—wait 2–3 min. #PizzaScience #Ooni #BackyardPizzaLab #NeapolitanPizza #HomePizzaOven