Yes...we did use screens for all the pies from my dough. This is the only way I've ever known to accurately make the required size of skin for precisely the reasons you stated.
I have in the past stoned the pie for the last minute or so to get a little more cook on the crust, but not always. No other reason for not baking directly on the deck than experience, more or less.
Ton did answer my post on pmq and he did suggest that I not use the screens, which I'm willing to try to see if it solves my problem. But I'll be honest, I have no clue how to consistently and quickly make a 10,12,14 or 16" crust without using the screen, and when we finally re-open or get around to opening up my own place, I obviously lack the experience in not using screens to adequately train my employees to do it either.
Tom also suggested I get an oven thermometer to measure my oven temp, perhaps the ovens are off and when I think I'm baking at 550 I may in fact be much higher.
I'll keep you posted...thanks so much for your responses.