Ah, it was a peel issue, not a stone one. Got it.
Screens and pans, as I think you noticed from this last batch, are the kiss of death for good NY pizza undercrusts. Anything between the stone and the crust is going to create a layer of insulation and extend the bake time, and, generally speaking, that's a bad thing.
A bigger peel would be nice, but if you don't have one handy, a lot of things will work in a pinch. Cardboard, thin plywood, a flat cookie sheet, possibly even a well floured pizza pan.