Kenji chicago style

Pizza Sunday again, tried the chicago style tonight.

I didn't go original toppings, but followed the dough recipe and curing, I did a 4 day ferment. I failed to think ahead and my stone is only 12 inches, so I had to cut a little dough out when rolling but I thi k I got them to the right thinness.

Overall I really enjoyed it and the family did too. The not stressing over stretching and launching a nice add.

The one issue I keep having is my house smells awful from the stone after having it on 500 for 1.5 hrs. Is it my stone? Are steels better for that? Or is that just oven smell? I deep cleaned it after last run, but it was the same again.