Pizza—reduce the scorching/char on the bottom when baking at 550⁰f on a pizza steel or 750⁰f+ in an outdoor pizza oven
I recently got into pizza baking. The first pizza I made had no scorching on the bottom. The second had a little more. The third had even more. And the fourth had large splotches of scorched bread on the bottom.
I troubleshooted. There was very little information online how to fix this issue because apparently not many people have a real issue with it. It's just charring they say.
Now if you fix this issue you get the pizza that I always dreamed of as a kid but was never able to make. And Ultra thin thoroughly dried bottom that crunches like a cracker and folds like a tortilla, with soft chewy bread right on top with delicious sauce, cheese and toppings.
The problem was very simple in hindsight. It wasn't sugar. It wasn't oil. It wasn't flour stuck to the bottom. I was failing to degas the bottom.
It clicked when I made focaccia. When I pressed the dough down to create the divots, the air went to the top in large pockets.
That's when I realized what was scorching was the thin tiny air bubbles on the bottom of the pizza. So by pressing down thoroughly (which I did the first time I baked pizza because I was more conscientious about what I was doing), you make sure the bottom of the pizza is completely flat and almost free of all bubbles. This creates the insane crunch that lasts even 10 minutes out of the oven without having a dry cracker.
So to recap.
Evenly and thoroughly press down the dough ball to create a bottom with no bubbles, It should feel like you're popping bubble wrap.
Keep the bottom the bottom at all times, never flip it.
Advanced: ignore the typical pizza rule where you don't touch the ring around the outside of the pizza when degassing. There will be plenty of gas for you to press back into the outer ring after degassing it too.