What type of oven are you using? Is it a convection oven? Gas or Electric? Most importantly, do you fully pre-heat your oven before cooking? If you throw the dough into a cold oven, it will rest above a very hot element or fire that is trying desperately to heat the oven to the desired temp. This burst of heat will also over heat your baking pan. You must pre-heat to avoid this!
If you are preheating, then turn the heat off once it is to temp and throw your dough in. If it is an electric oven, after 3 minutes, turn the oven on Broil for 1 to 1.5 minutes to get the top element to kick on and start browning the top. After that amount of time, turn the oven off again and let the residual heat cook your dough. If it needs more time to cook, alternate between bake and broil for a minute or so at a time.
If doing this fixes your problem, then your oven has a problem regulating temperature (you aren’t opening the door periodically are you???). Getting a thermometer to set on the rack to double check the temp is a good idea. Always pre-heat and then adjust the heat according to how your oven is acting.
It sounds like your problem is coming from the heating elements working too hard to keep the temp up, and the higher heat of an element trying to heat the whole oven is scorching your dough. Try these tricks and see if it helps.
On a side note, I don’t get the idea of the dark colored baking pans. I’ve seen this before and am having a hard time wrapping my head around it. There are only three ways to move heat: conduction (touching), convection (molecular transfer through a gas or liquid such as air), and radiation (transfer of energy via waves). In cooking, there is primarily two forms of cooking…conduction (food on the hot surface) and convection (hot air hitting the food). Neither conduction or convection is affected by the pan’s color.
In heat transfer, there is infrared radiation…..but I’ve yet to see where color in the visible spectrum affects the absorption rate of infrared radiation (non-visible). So, unless we are cooking with visible light, I don’t see how the color of the pan affects this?
The type of pan, the material, the thickness, yes….but I’m stumped on color.
Where is YT at? Any one else got any ideas?