Johnny, the Blackstone temp. gauge is useful even though the temperatures shown are bunk. On my oven, I know the bottom stone is about ready when the temp. gauge is just about straight up (around 375 on the dial). If it's much over 400 the bottom usually burns if I'm using a flour with malt in it. From the video you posted it looks like your oven temp is a bit high based on the position of the BS thermometer gauge.
With the IR thermometer, I try to shoot for a floor temp. of about 625 to 650 and an upper stone temp of 650 to 675 or so. I try not to go over 650 on the floor for a 3.5 to 4 min pizza. I find that relatively slow preheating over a 20 minute period works better that very fast preheating in 10 min or less, since the stone temp seems to be more even with the slower preheat.
I have an ongoing and very spirited debate with my daughter about the BS oven. She really does not like the BS oven and much prefers pizzas baked at 550F in the home oven. She feels the BS oven pizzas are "burned" whereas I feel they are far superior to the home oven pizzas. It seems that even at the relatively lower temps mentioned above, the BS oven gives a texture to the surface of the pizza that some people (like my daughter) really don't like. On the other hand, other people (like myself and several friends and neighbors of mine) find the pizzas coming out of the BS to be fantastic and far superior to the home oven. So maybe it's just a question of "Vive La Difference!"
In watching your video I think I saw flames erupting from the pizza itself or the floor (or maybe the front opening of the oven), which I don't think has ever happened on my BS. The first notice of these flames is at about 1:18 on the video. From the sound of things you had the flame running pretty low when you baked that pizza so I was kind of surprised when I saw flames jumping right up off the pizza.
If you post another video be sure to give us a peek at the underside. I'm guessing it was pretty heavily charred based on the look of the sides.
By the way, your dough looks really good and the spring on the pizza looks really good too, but the bake is unusually uneven compared to my BS, i.e., one side of the pizza is pretty charred while the other side seems much less charred. If you dial back the temps a bit more I think you will find you are making some really great pizzas on the BS. Just don't invite my daughter over for pizza!