Thread

When the sauce boils off I suppose.

When there is more charcoal then pizza

What of the cheese? Should it be melted? Or charred? Or burnt? What of the complex flavor-carrying enzymes that disintegrate in prolonged exposure to extreme heat? What of the charcoal tasting dry crust that forms from over baking and overpowers the pleasing notes of the cheese?

When it's reduced to ashes

I'm changing my answer. It's burnt when it's burnt.