Pizza cheese melting and browning while the dough stays pale on the crust and from below.

So i use a normal oven. preheated to 250 C for an hour using the convection setting. with a pizza steel (the round type with small holes in it).

So i use a normal oven. preheated to 250 C for an hour using the convection setting. with a pizza steel (the round type with small holes in it). then i assemble the pizza with my dough on a pizza peel (cardboard sheet) with semolina then launch into the oven. the cheese on top ends up browning fast but the dough stays pale and even raw on some thicker parts. I make the pizza relatively thick but idk. how can i prevent the uneven browning of the pizza? submitted by /u/FarisxDDD [link] [comments]