Pizza amazing but house full of smoke!
I have been working on an 'authentic' pizza from wholegrain spelt sourdough for a while. I have the dough just how I want it - it's lovely and thin and I'm cooking it so it is airy, crunchy and gorgeous.
BUT in order to get what I want, I'm filling our house with smoke!
This is the set up. I'd really like advice on how I can find a way to get rid of the smoke whilst still cooking it the way I want.
I put my pizza stone in at oven max (fan, around 290C which is 550F) and preheat for an hour. I press/stretch my dough on a wooden board which is floured with kamut semola. I top the pizza minimally. I flour my pizza pala with kamut semola. I transfer the pizza to the pala, open the oven, thrust it in, close the oven and turn the oven down to 275C which is 527F. The pizza cooks in 5-6 minutes. It is not burnt on the bottom.
In that short 5-6 minutes all the loose kamut flour burns black and fills the house with smoke.
I have tried so many other ways to get the pizza in the oven. The pala is relatively new. Before that I was taking the stone out when hot and placing the uncooked pizza dough on it (which I had to do without toppings; I then removed it after 2 minutes to top it). It is so much more satisfying this way. I have also tried turning the oven down. But the crisp on the bottom is just not as nice. I have an aluminium pala.