Perezoso, There are a few related issues. First, assuming it isn't a problem with the seminola burning, it could be that you are getting more bottom heat, and not as much top heat, which is why the bottom is burning before the cheese melts. If the oven had a switch for the lower element, I don't think it does, than you could just switch it off after the stone came to temp. The other options are to try to increase the top heat or decrease the bottom heat. As Don suggests, a pan would help decrease the bottom heat. While I don't bake professionally, I use a pan when I check the pie and the bottom is done to my liking, I throw it on a pan and put it back in. A screen would also cut down on the burning, though, I don't like the screen texture, In terms of top heat, In the posts I did, Scott suggested I get the pizza closer to the burner by getting another stone and placing it on top of the regular deck, I have made a few steps in that direction by using another 1/2 inch stone and have seen some, but not very much improvement, though I think he recommended a 1 inch stone, and I haven't bought that yet. My comments about being underpowered refers to constant use. Once I preheat my oven, the decks are in the 650 to 700 range ( measured by an IR thermometer ) and the air temp is around 650 (measured with a separate thermometer). I haven't timed it lately with the 3 stones, 2 regular plus the 1 extra, but I allow 1 1/2 hours to come up to temp. By under powered, if you tried to make one pie after another, I think you would have trouble maintaining heat. I looked at that spec sheet and it covers both the 110 and 220 models. If you look at the instruction manual, it says that fresh dough is for 220 volts models only. http://www.webstaurantstore.com/PDF/385BK18.pdf
Again, you should be able to make fresh dough pizzas in that oven, I just think it would be tough for the oven to keep up, especially if there is only a few minutes between pies, but the time you get to the fourth, I would be stunned if the stone retained too much heat. From your description of the 3 pies, I am having trouble coming up with any clues, though how long did you preheat the oven and how long was the pause between the pies? I assume all 3 were placed on the same deck, correct? Do you have an IR thermometer to measure the temp of the stone. It is possible, that the first two were made while the stone was still coming up to temp . Worse comes to worst, you may have to buy a stone to put on top of the cordierite to slow the heat absorption on the bottom of the pie, or you may have to use just the lower deck, if the upper is the one with the burning problem.