Did you use 00 flour?
If you have a natural bristle brush ( long handle of course) spray it with or dip it in water, and hit the floor quick before you launch the pie. It will take the sting out of a super hot floor....and then keep the pie moving. Dome it to finish if you have to, until you get a feel for how your oven performs....you'll get it, time will train you.
Black frisbees happen occasionally....wait till you accidentally calzone one, then watch it burst into flame while you scramble to scrape the mess off the floor.
Not that it happened to me, I'm just sayin.