I recently picked up an outdoor pizza oven (Pizzacraft Pizzeria Pronto Outdoor Pizza Oven - PC6000) that is powered by propane. This oven gets HOT, which is awesome! On a cold winter day in Chicago, I can get this up to around 800 degrees.
I used the master-dough recipe with the starter and I neglected to omit the diastatic malt. The first pizza I threw in the oven ballooned up like crazy, almost to the point where I couldn't get it out of the oven's opening. I never had this problem with my 500 degree conventional oven.
How do I prevent the dough from ballooning out like that in the future and why did this happen? Does the malt cause the dough to rise like mad in high temperatures? Did I not stretch the dough out enough?
What alterations to the master dough with starter recipe to cook at temperatures that exceed 650?