My oven seems to work best when the deck is about 850F and the walls farthest from the fire are ~925-950F. I like having a flame rolling over the dome when I bake, so the dome temp is a moot point.
Burned top and under-cooked bottom is the opposite situation from what we generally see when someone is having oven problems. It's almost always a matter of not enough top heat or a too-conductive deck resulting in burnt bottoms and pale, undercooked tops.
How long are you pre-heating the oven and hot is the deck when you launch a pie?