I did the on/off/on thing with a blown out, week old Master Dough formula for lunch on the Black Stone. It did better than the one try I did using two stones and alternating using the inside oven a week ago. The outer rim did get dry, though. Could be any combination of dough past it's prime, the blast of heat while the pie was resting or 590F center lower stone is way too hot for the formulation.
For those that measure stones, I started at 590F. I took the pie off and the gun said 506F. Three minutes later after turning the gas back down for 10 seconds, it was back up to 590F. My last BS unadjusted BS bake dropped about 100 degrees. I think it was 575F to 465F.
Thanks, Jon. I'll put that on my list of things to try. I've yet to do a convection bake. I'll try one on/off/on and one all at once bakes.
Peter, Thanks, yet again, for the pointers (links). Yes, an interesting exchange for sure.