We cooked some pizza last night and had a good time. However, it cooked so fast that the pizza was really dark (burnt in places) and had cheese that didn't melt. On some pizza's, it was still doughy.
We have an Alphaforni 5 Minuti Wood fire oven running at 375°C (700°F). The temperature was measured using the built in thermometer. I had preheated the oven for two hours.
The dough was store bought and frozen. I thawed it out in the fridge overnight. Then it was sitting out of the fridge for about 1.5 hrs before we got it into the oven.
What would cause it to both burn and still have shredded mozzarella cheese not melt? The cheese was under the pepperoni.