Scott, is your point that the Chadwick Oven is not likely to be any good because the English make lousy pizza in their pizzerias? I understand sticker shock at the price, but that doesn't mean the product won't produce a good pizza.
My point is that if you don't know what good pizza is (many English don't), you can't build a good oven, and, it's obvious by the video they posted that they don't know what good pizza is. They don't really show the guts of the oven, so I'm not 100% certain of the thermodynamics involved, but the bake seems to reveal a tragic flaw- the bottom cooks at a different rate than the top of the pie. In bottom heat scenarios such as this, you need major alchemy to get the heat up and over the pie. By the looks of the results, they didn't achieve this goal.
Even if the failed pizza on the video is about user error rather than poor engineering and this oven is viable, it will take a tremendous amount of trial and error to dial in because of differences in people's burner output. 12 minutes, the pre-heat time they recommend, won't work for everybody. They also fail to provide any instructions for baking more than one pizza. I just don't see this producing consistent results for multi pie bakes.
And being only able to make a 12" pizzas? Who wants that? Neapolitan pizza (which this oven can't even produce) should be 13" minimum, imo, and NY should be even larger.
Even if this oven were made in China and $50, I still don't think I'd recommend it. At $500, it's ridiculous. Blackstone shipping tends to be somewhat cost prohibitive to Europe, but the p134h is available for the European market. A p134h is a bit cheaper and runs circles around this (but may not be quite as good as a BS).