I posed a part of this in the BS owner's thread but I just got a BS oven and love it. It seems like a dream come true to bake better NP pies at home but my first go round with this oven produced some pies with a a bitter/sour aftertaste, likely the result of soot on the bottom of the pie from burned type 00 flour that was used in the transfer process.
I didn't get this when baking pies at home on a baking steel/broiler method or when using an neopolitan WFO. I've used the same prep methods and recipe for all, including using flour to transfer the pies from counter to peel and from peel to oven.
Any ideas on this? Are others getting similar results? How to avoid this? Any help appreciated.