The pies look good, but it really does look like the oven is struggling with top heat. The bottom is nicely cooked, and the side heat from the coal bed looks like it is doing it's job, maybe even too well. Between the large door leaking any heat that stays in the oven, the top vent allowing all the heat to exit, and the dome height, I really think you are going to have to modify something in the setup to go any farther. I wonder what type of result you would get with the fire at the back and a raised cooking floor. This would keep the flame in the oven as long as possible and would bring the top of the pizza closer to the flame.
