First of all, I am glad to hear that you are now having good success with the Lehmann recipe. No matter how good a recipe may be and look on paper, and no matter how good your dough has turned out, there are other factors, such as oven dynamics, that can make the recipe a success or a failure. And, since ovens differ so much from one to the other, the pizza usually has to be adapted to the unique oven situation that the user has to work with. Even then there are limitations. Once the dough comes off the hook and goes into the refrigerator, its DNA is essentially fixed and unalterable. That means that you have to work on the "topping dynamics" until such time as you figure out how to improve the oven dynamics, however that is achieved. In my last post on this topic I mentioned the possibility of altering the layering sequence of the ingredients used to dress pizzas. After I posted that, it occurred to me that it is also possible to use colder or warmer toppings, even sauces, to better adapt the pizza to the oven configuration. Some members put the cheeses in the refrigerator, and even in the freezer for a while, and put the cheeses on the pizza cold. I have also read of members who put the sauces on while they are warm, maybe even hot. These, too, are concessions to the oven, since they would not be needed if the oven was more accommodating. Ideally, I would much prefer to get the oven situation perfected as much as possible rather than going through all kinds of contortions to adapt the pizza to the oven's shortcomings and deficiencies.
In my case, my usual practice with the larger Lehmann pizzas (above 14 inches) has been to bake the pizza on a screen placed on an upper rack position and to shift the pizza onto a preheated stone on the lowest oven rack position once the pizza sets up and the rim of the pizza starts to expand and turn brown (in reaction to the oven spring) and the cheeses start to bubble. That usually takes about 5 minutes or so. The time on the stone is about 2 minutes, or for so long as it takes to provide decent bottom crust browning without overbaking the top of the pizza. This approach will produce decent and fairly uniform bottom browning but, because a screen is used, the bottom crust will not be quite as crispy as using only the stone. On occasion I will put the broiler on to balance bottom and top baking or to increase the color of the crust at the rim. With this technique, I have been able to use sauce, cheeses, and toppings at normal room temperature, and I have not found a need to use pre-baking, although I am open to the idea. Until such time as I find it useful to reconfigure my oven to make the bigger pizzas without the need to use screens, I suspect that I will continue to use my current approach. I will however attempt over time to play around with the oven-within-oven approach to see if I can make the pizzas even better. Otherwise there is no point in doing it. I would love to be able to just shape a pizza as usual, put on the toppings in a normal way, and bake it as usual, just as is done in the pizzerias. Until then, if it ever comes, I will do whatever works.
I'd love to see the photos of your recent pizza if you are able to post them.