Burned 30 pizzas in one night, then fixed my dough schedule

Last Saturday at the wood fired spot in Portland, we got slammed and I pushed my dough balls straight from the cooler to the peel. First 5 pies stuck, then 3 more caught black spots on the bottom in 60 seconds. I stopped, pulled the dough out 2 hours earlier for the second batch, and lowered the oven floor temp by 25 degrees. We still sold out but only lost 30 pies total, which hurt. Anyone else had a rush that forced you to change your proofing timing mid-shift?

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