Nice video, synaesthesia! I see you were running a much hotter fire than I build. And I am so pea green with envy of that metal peel. That is what I need to turn and extract pizza! I discovered if I turn my turning rakes over and use them upside down, they do a much better job and without tearing the pizza up nearly as much. But watching your video, I'd go for the metal peel, hands down!
jsperk, that lower pizza looks like a good start. I did the same thing to the sides of a couple pizzas as your first pizza photo. I think it is an experience thing, just need to have a good idea of how fast your pizza is cooking and keep it moving. I don't have enough experience to really do anything but report my personal results. I'd get the stone down off the bricks, so you have better access to the pizza.
And below is the fire I used to do 3 pizzas, all of them cooking in the 3 minute range, none over 4 minutes. I use 2 Weber chimneys of lump charcoal, all of it going nice and hot before I drop it in, then a few pieces of wood. Following synaesthesia's description of his wood, I used some of the thinner pieces this time. Like chopping wood warms you twice, cooking pizza this way is fun twice, both in the making and the eating!