The next thinking could be out of topic.
You would like to take a look on the temperature conduction of your stone surface.
Assuming that you are using an iron plate in place of the stone (just an extreme example), this plate could reach similar or equal final temperature that the stone, when in a hot oven. However, in trying to bake the dough on this plate, the higher temperature of the plate will be conducted in a really short time to the bottom of the dough, burning it.
Is your stone of a recognized blend?
I did bake in brick-oven, stone and tiles in home oven, at different temperatures and had never experienced the bottom of the dough burned.