That burnt middle is actually an easy fix. It has nothing to do with the oven, it’s about how ur launching it into the oven. There’s two methods:

Quick Pull: you hover the pizza over the oven, then quickly rip back your peel. what this does is it actually traps air underneath the crust and bakes it in the middle. You see a lot of people in Italy do it; don’t do it. They’ve been doing it for years, that’s why it doesn’t happen as much. the real way is honestly a lot more foolproof, easier, and less anxious.

Scooch and Shake: you hover your pizza on your peel over the oven, then scooch the front of the pizza onto the back the oven, then shake it towards you. This is a more even launch. No air trapped inside, and the whole bottom of the pizza is getting the attention that it deserves.