I have two thoughts...
1. With the KP, the airflow allows your wood chunks to be in full flame giving high heat in the dome. You might try putting the lid on so that it isn't on snug and you have the lid slightly off the bottom of the kettle in the back....so the lid is hanging off of the back a little bit. This should allow good airflow directly to the hot coals and wood chunks while still catching all of the flames from the wood that should be licking up the back of the grill.
2. If you have high enough heat in the dome and your crust is cooking slowly, you might try a pie without the charcoal baskets. I'm not sure if you are getting enough heat to the stone with it elevated the way you have it.
A few other thoughts....looking at your pics it doesn't look like you have enough coals. I use a good chimney and a half plus my wood chunks. During my last pizza cook I had to load more wood chunks every other pizza. I ended up using 3/4 of a 10lb bag of mesquite chunks.
I think with a few more attempts you'll be able to get it dialed in. I think the last cook I did last week was the first one where I finally felt like I had everything 99% dialed in. It just takes trial and error, a few burned pizzas and some patience.
Here is what I mean with the lid. This pic is the front of he grill.