The pizza looks good. Seemingly no top heat problems... you've got to be one in a zillion.
Thanks, JD!!! Yeah, that's what my lovely wife Ann tells me also.
The use of pizza serving trays which are not pre-warmed, a good insulating layer of flour on the trays, and the hickory wood which is placed at the same level as the pizza to be baked (it eventually catches fire itself) all contribute to a decent balance of both bottom and top heat.
The older Locke Stove Company "Warm Morning" Broilmasters with the cast iron burner get incredibly hot incredibly fast and the thick cast aluminum grill body helps hold that heat in as well.
The modern versions can be found here...http://www.broilmaster.com