How do your doughs compare?
The other day I was looking into it and I found an old comment from Scott:
Are you using an IR thermometer? 525 is the highest I'd go with 1/2" steel and even that might be pushing it.
Now, there is a formula related aspect as well. Lower hydrations and higher protein flours burn faster and both sugar and fat accelerate browning, but I don't think your varying results are formula related.
I was curious so I did a simple test. Dough 1:100% Giusto's High Protein Flour
Dough 2:100% KAAP
Giusto's is roughly 13.25% protein. KAAP is roughly 12%. Dough 2 was stickier so I believe KAAP has a lower absorption rate.
In a 500F oven on a 3/8" steel dough 1 burned in 3 minutes. Dough 2 was done, not burned, in 5. Dough 2 probably could've gone another minute but I pulled it because the top was done.