when I began using my 2stone, i made the mistake of launching the pies & focusing on rotating the turntable. I have learned that this is not enough..
I agree with your method-- & about baking from the bottom up w/ the 2 stone. (mine is the grill, used with a weber genesis)
30 sec after I launch the pie, just after it sets, i lift it off the stone & replace-- repeating this a couple of times has also helped eliminate excessive charring.
When I was at Forcella in NY recently, I noticed the same thing being done with their (much hotter) wood oven..
I also do what Mitch mentions, holding the pie really close to the top stone for a bit....
This was a previously frozen ball, topped with yellow roma tomatoes (also previously frozen, from last year's garden), sorrento whole milk mozz blended w/ asiago, sopressata, & pickled cherry peps.... launched at just over 700.. the bottom was not burned, but had nicely charred spots (sorry for not shooting the bottom--but next bake i will....we were hungry!)
Also, this KABF dough did have honey & oil in the formula.
the crust was airy, not quite foldable, but not excessively crackery.