It's a fun video, but, I'm still seeing problems with the margherita. The brief shot in the first few seconds looks right, but the pizza being baked at the :50 mark is definitely off. Bubbling cheese on a NY style pie is appropriate, but, not, imo for Neapolitan. At least, not that much bubbling. And, while there is leoparding, it lacks the kind of leoparding you see at higher temps.
It's weird, the pizza in the first couple seconds is just so dramatically different from the :50 pizza. Night and day.
It doesn't explain the pizza that is properly leoparded, but I almost get the feeling that, in order to avoid burning the montanara, that they are running the ovens a bit lower.