Sometimes we can trace the need for a screen in a deck oven back to the dough formulation. Typically, a dough that is made with sugar will brown much more quickly, and intensly (burn) than one made without sugar. If you want to change over to baking right on the deck, and your formula contains sugar, make a dough without the sugar, and bake the pizzas right on the deck. For a deck oven, the temperature should be in the 500 to 525F range.
Tom Lehmann/The Dough Doctor