Something tells me you have already solved this problem.But what Don and Mad Ernie said is quite true,it is a technique that works well and, yes, it is very old and traditional......I learned it over 40 yrs. ago! Ha!
Also,you may be cooking just a lil too hot.I have a gas oven , burner/broiler in the drawer at the bottom...for this style of pie I preheat at 450 and increase to 500 when I put the cutter pan pizza onto the middle rack. I can almost set my watch by this bake...14 mins. and I'm in business. If you are using an electric oven I would probably play around with stone on second rack up and a rack on the top too. Cutter pan on stone for 10 mins. then move to top to polish 'er off. I like the temp. trick...when the oven has settled into it's preheat. turning the dial up a bit as you place the pizza seems to help my top browning a lot!
Play around with it pythonic...we've all seen that you are a fast learner. Good work!