# Troubleshooting
Uncooked pizza sticks to peel **LIKELY CAUSE** Not enough flour on bottom; pizza sat too long on peel; too many toppings **SOLUTION** Ensure the dough is well floured. Make sure the dough can move freely on bench/peel. Add more flour to base if it doesn't slide around. Keeping the toppings light makes pizza easier to launch. Do not let the topped pizza sit on the peel for more than 2 minutes as the moisture in your dough will cause it to stick. Use quick, short movements to swiftly pull the peel back after placing the pizza on the stone.
Oven smokes excessively during baking **LIKELY CAUSE** Too much flour on the stone; oils/fats cause smoke. **SOLUTION** Use just enough flour on your base to prevent the pizza from sticking to the peel. Excess flour burns and creates smoke inside the oven. Also do not open door excessively during baking pizza. Do not use oils/fats when cooking over 260°C.
Pizza's base is raw, but toppings are burnt **LIKELY CAUSE** Too much heat to the top element; Thicker pizza also with more toppings. **SOLUTION** Use the **Power Knob** to decrease power to the top and increase power to the bottom. Note that thicker pizza with more toppings need lower oven temperatures and longer times to cook.
Pizza base is undercooked **LIKELY CAUSE** Stone not hot enough; Base is too thick **SOLUTION** Try making the base thinner. For Neapolitan pizza, stretch out the base until you can all but see through the dough. For thicker base pizza, decrease the target temperature, increase the power on the bottom and increase the length of cooking time.
Pizza base is overcooked/burnt. **LIKELY CAUSE** The stone is too hot. Too much flour between pizza base and stone. **SOLUTION** To bake thicker pizzas, use lower temperatures and increasing cooking times help to get good results. If the pizza base is undercooked it is necessary to stretch the base thinner and to use as little flour as possible in high temperature pizza cooking. Many pizzaiolos use semolina flour to launch pizzas.
Food catches on fire **LIKELY CAUSE** Food is overcooked; Excess flour or baked-on food on stone; Oils/fats can cause fire. **SOLUTION** Cook for a longer time at a lower temperature. Do not use oils/fats such as butter, olive oil and margarine over 260°C. Excess flour and burnt food on the stone can ignite at high temperatures. If this happens, keep the door closed and the flames will extinguish themselves. If flames are not extinguished within a few seconds, unplug the unit.
The oven makes noise after it is turned off **LIKELY CAUSE** The cooling fans are turned on **SOLUTION** This is normal. The oven has built in cooling fans to protect the electronics due to the high heat that can be generated during use. After the oven is turned off but still plugged in, the fans will run automatically to help cool the oven to a safe temperature. Please do not unplug the oven until it is sufficiently cool and the fans have turned off.
The oven does not turn off automatically when the timer is finished **LIKELY CAUSE** Oven's **OFF-DELAY** function is not activated. **SOLUTION** The oven is designed to cook continuously. It does not turn off when the timer finishes. You can press and hold the **Timer Knob** to activate the **OFF‑DELAY** function. In this function, the oven will turn off and switch back into Standby mode to cool down automatically *after* timer countdown has finished.
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