At the time the video ended the top of the pizza wasn't done relative to the bottom. I'm assuming you were lifting it up to the dome to finish it. While lifting is also done in Neapolitan pizza ovens with the lower dome, I wonder if that top/bottom heat disparity is greater in your general purpose oven with the higher dome.
There are a couple of things going on here. First of all, the fire has died down a bit in this video. When I tried to film with a full fire, the foreground (pizza) was inadequately illuminated. In the future, I'll increase the exposure and/or try some fill lighting and maybe a slightly different angle. The pizza will cook faster and there will be no need to dome the pie at the end. No question that an "official" Neapolitan oven reduces the need for doming the pie. This is a much bigger consideration in a commercial environment.
Also, I don't think it is possible is to make the statement that the top was underdone relative to the bottom. Visual cues can be unreliable for judging doneness. The pie keeps cooking after it is removed from the oven and, in my experience, if it "looks" done in the oven, it is very possibly overdone. There is a very small window, maybe less than 5 seconds, if all conditions are just right for the pie to be perfectly done - top, bottom, inside. The thing I struggle with the most is deciding when to pull the pie from the oven.