Re: Pizza ballooning in the middle, and burning at the edge!

How are you launching, and how long are you waiting, post-launch, before lifting the edge with the peel ? I suspect that air is trapped under the dough on launch, probably due in large part to launch technique.

Have you tried the following launch technique?

Allow leading edge of dough to touch the hearth so that it sticks, then (holding peel at an angle) gradually shuffle the remainder onto the hearth.