Looks good to me. I do like the slanted design of the PQ. It makes your picture of the pizza cooking on the stone look really weird, but the other pics look cool and I would think the lower back helps direct some high heat to the top of your pie.
As far as your bottom crust goes...
Fix 1: A little less wood in the back so the top cooks a little slower giving the bottom more time.
Fix 2: some coals under the stone so the bottom keeps up with that flaming hot upper temp!
Fix 3: Pre-heat your stone longer and rotate it a few times while you are heating it up.
Fix 4: Unrelated to your crust issue....Fix your ash pan!!!!! LOL
I see you have an IR thermo....what temp was your stone averaging before you put the pie on? I like mine somewhere between 500-600, and it will definitely have areas hotter than others, so if I see spot or two over 600 I don't worry about that as long as most of it is in the 500-600 range.