I’m just going to declare it now: this is a masterful build. You’ve truly taken this to a new level.
As you’ve seen, your oven is capable of turning out pizza that rivals a pizzeria, and in a hurry with some prep teamwork. Including utilities and shelter will make feeding that size wedding party a (chaotic) joy.
Your observations about the door are spot on. One tidbit of knowledge to share: as you’ve noted, the door has no function while actually baking pizza. The handles that currently ship with the door are as beautifully crafted as BWO describes on their site, but they are not suitable for the full 900°F+ heat of a roaring pizza-baking flame. They are great (and essential) for lower baking temperatures where you would use the door to retain heat, but the wood will start to scorch at that temperature. The way you describe using them now is the right way. Once your flames are well established you should take the door off.
I’m truly in awe of your work, and extend every good wish for future bakes — and for the wedding party that’s going to be blessed by some of the best celebration food they’ve ever tasted! Thanks again for sharing this project with us!