Elijah, it's a very professional looking video, and I applaud your excitement, but, I think, as others have hinted, there may be a flaw with this technique.
The position of the charcoal and the wood puts the heat source under the edge of the stone. This gives you a superheated edge. That edge is going to cook the outer portion of the pizza that makes contact with it a lot faster, so, to achieve good color on the rim and center portion of the undercrust, you're going to get exterior undercrust sections that are way too dark.
You might be able to mitigate this slightly by pushing the stone as far from the fire as possible, but I don't think you'll solve it completely. If it were me, I might hang a strip of steel flashing under the edge to try to deflect some of the intense heat.
You might want to think about stretching the dough a bit more thinner/evenly. Besides being a bit more authentic, a smaller thickness factor will dial back your bake time a bit. Also, I'd invest in a turning peel. Removing the pizza from the oven to turn it is extending your bake clock.
Lastly, as you lower the hydration, you do accelerate leoparding, but, at the same time, you risk sacrificing the texture of the crumb if you lower the hydration too aggressively. 53%, is, imo, a little too aggressive, and, although you might find it in a pizzeria somewhere, you're not going to find anyone going that low here. If you're really going to test this device fairly, you should be working in a traditional hydration realm- 58-62.
I know I'm sounding kind of nitpicky, but, in actuality, where I was incredibly skeptical of this device before, I'm a bit more optimistic. There's just a few kinks to work out. I want this to be successful. A $200ish (including the price of the grill) WFO analog that can relatively easily produce 90 second pizzas would be a pretty incredible coup.
It's not going to get my blessing quite yet, though
