I didn't want to start a new post, since this is right on topic
So I had a similar idea, and have tried it twice, though due to technical difficulties, I don't have all the data yet. I am using a regular home oven, on bake at 550, and put the stone on the top rack. I used a sheet of aluminum foil and wrapped it around the supports for the racks ( I have separate metal supports that the racks ride in, it isn't just a ridge like on many ovens ) and wrapped it so that I covered the part of the oven below the stone. The stone is rectangular and just fits front to back, and has several inches clearance on each side. After heating the oven to 550, I opened the door 2/3 way to simulate loading a pizza, and then closed the door 15 seconds later. I have a temperature probe for a multimeter, and it showed a 100 degree drop in the area adjacent to the stone as soon as the door was closed, but it regained to 525 in 10 to 20 seconds. My assumption was that without the aluminum foil, most of the air would have reached the 450 level and it would have taken a few minutes to restore that. I was cooking 2 pies and I decided to take a second set of measurements after the second pie, then take off the foil, and repeat the test to see how long it would take to recover - unfortunately, the second pie had a blowout on the stone, and the only way I can get it off was to pull the tray out so I messed up the temps, but will try again this weekend.