Pete, thanks. So it would seem that the "bake temp" is not accurately measured by the stone temp, pre launch, unless of course, your stone or floor stays a constant temp. I have never owned a WFO, but wonder if the floor temp stays more constant?
I'd say the more mass your stone has, the more consistent it's temperature will be, but who says you need a constant stone temperature to achieve the desired bake? I think it's important to know the stone temps and variations in temp so that you can achieve consistency each time you bake. Bottom line is, how the bottom bakes and what starting temperature was needed to get the best results.
You may also have the option of varying the temperature to compensate for the stone dropping in temperature during the bake. For example, in my kitchen gas oven, I stabilize the internal temp to about 450 deg F and the stone lays on the oven floor where it measures about 675 deg F.. I launch the pizza and turn up the oven temp by 50 degrees and this gives me about a 5 minute bake time with even browning top and bottom.
Bottom line, the IR Thermometer is a great tool to use for determining the best temperatures for each person's oven setup and the style of pie to be baked. We should probably be measuring stone temps and ambient air temps just prior to launch, 1 minute into the bake, and just after finishing the bake. These measurements will tell the full story.