James, you want to pre-heat the stone to the target temp, then turn the burner off until it's time to bake the pizza. Right before you launch, crank the burner to high. After the bake is done, turn the burner back off again. The heat you add to the hearth during the bake, should, ideally, be close to what the pizza takes out. If the temperature of the hearth post bake is too high, then you need more deflection. If it's too low, then you need to leave the burner on between bakes and/or less deflection.