I just made another attempt to cook without screens... aggressively rotating the pies (at 90 sec and 2.5 minutes) worked well for the first two... but it was the same old story by the third. Despite desperate rotating around 2.5 min, I couldn't get the top to fully cook before the bottom fried. This is with the oven on 400.
I'm still of the theory, which Bob's info seems to support, that when I open the oven - especially with that small cavity - that the thermostat is jacking the elements because the air temperature drops. With two of the three elements right below the decks, I suspect that this is causing the cordierite to rise to temperatures way beyond the temperature that the oven is set to.
In the meantime I've ordered an IR thermometer and am about to try an improvised screen with my last two doughs... I'm 2 hours away from anywhere I can buy a screen... after this it's going to be next weekend before I can come back to the problem. But then I'll have proper screens and the thermometer.