I can understand how that might be beneficial when comparing apples to apples; ie, a flame starting from the andiron in an unsaturated oven vs flame from this style of oven setup. That being said, I think we are all in agreement that in any case, you want the oven to be saturated with as much heat as possible. In my experience, I think I would take ANY fire setup in a fully saturated oven vs this fire arrangement in an oven that isn't fully saturated with heat.
For those with smaller or home ovens that are not used daily (starting cold each time they make pizza,) maybe there is a way to develop a method to heat and saturate the oven sufficiently so this fire arrangement could be utilized in an ideal situation.
For example, I cook in an oven that retains at least some heat daily. It's run 7 days a week and it's large enough that I can throw in stacks of wood, light it up, and get a large coal bed in about an hour. However, I will be using a Stefano Ferrara for mobile on occasion that will likely be started cold. I wonder if there is a way, via blow torch, tons of wood, and this fire technique, I can achieve a cooking environment that is similar to an oven used daily.