Trying some new flours for regular oven use

This is 80% 00, 20% dark rye, and 2g barely malt powder, 70% hydration. Great flavour and excellent chewyness. But I think too much rye flour as the bottom baked very quickly on the steel compared to just 00 flour. I also made this same day (kids wanted pizza), ~5 hours from prep to cook.

I'm going to try a poolish next (never tried it before) and do 85/15 to if that slows the bottom from cooking too fast. Also, do a cold ferment for a few days.