If the bottom burns before the top is finished, your pizza is receiving too much heat from below relative to the heat reaching the top.
That is a balance problem, not necessarily a dough problem.
Move the pizza farther from the hot surface only if the setup allows it
Rack position changes the relationship between bottom heat and the oven's top element. Moving the baking surface higher can sometimes help the top finish faster.
Reduce the surface temperature
A fully preheated steel can be extremely aggressive. If your oven and steel combination consistently burns the bottom, experiment with a slightly lower oven setting or a shorter final heat soak.
Use the broiler carefully
In some ovens, a short broiler finish can add top color after the bottom has nearly finished. Oven behavior varies, so watch closely.
Check the topping load
A thick layer of cold sauce, cheese, and toppings takes longer to heat. The bottom keeps cooking while the top catches up.
Record the bake
Note rack position, preheat time, oven setting, bake time, and the result. Change one variable next time.
When the top and bottom finish together, pizza suddenly feels easy. The goal is not maximum heat. It is balanced heat.
