raji, You need to make your own dough without sugar or egg. If there is any sugar in there it will definitely burn on the bottom. Many pizzerias use sugar in their dough, so I wouldn't be surprised if it was in there even if you don't taste it. Eggs would probably do a similar thing, but I don't know first hand, I am just assuming.
A little oil should not be a problem. I use a little in my dough sometimes and it works fine at high temps.
Trust me, make your own dough with nothing but flour water yeast and salt. That is the type of dough you need for these high temps.
I hate to sound like a broken record here, but I really think you are also going to need to put your stone in there just before you put the pizza in. If the bottom burns again you have waited too long. If the top burns you didn't wait long enough.
I know the pan as a heat sink and the tin foil trick work for Jeff Varasano, but I have never been able to get the consistently good results he does with those methods.