Soggy bottoms after a few pies!

[g00eypizza]

I run this small pizza pop-up every weekend using a portable wood-fire oven. But recently I noticed that the first pie comes out perfect but when we reach the third or fourth pie, it seems like the floor cools down and the bottoms become soggy. Any tips? Please help!

 

[ChefDad]

Hey @g00eypizza!

I had the same issue when I had a weekend pizza party for my family using my Ooni. First pie was perfect but after a few rounds, the stone cooled down between bakes. What helped was giving the floor a few minutes to reheat between pizzas and using a laser thermometer to check temps. You’re doing great, keep those pies coming!

 

[Wh5keyhigh]

@g00eypizza besides managing the heat between pizzas, I think you need to do pre service preparation,
try to heat the oven longer, at least 2-3 hours, which is often needed to fully charge the thermal mass of the floor. also use a larger initial fire, and monitor floor temperature

 

[GreatFood40]

I run this small pizza pop-up every weekend using a portable wood-fire oven. But recently I noticed that the first pie comes out perfect but when we reach the third or fourth pie, it seems like the floor cools down and the bottoms become soggy. Any tips? Please help!

honestly, this is common in portable wood fired ovens, they have thinner floors than massive brick ovens, so they lose heat quickly under constant use.
what you should do is to institute a deliberate, 60 to 90 second pause between the third and fourth pie. During this pause, push the remaining embers around the floor a bit, or carefully push the fire closer to the cooking area for a quick boost, then sweep clean again