I realise a low roofed brick oven (Pompeii/igloo style) is the best for Neapolitan pizzas, but I have a "contract" to build an oven that is only about 33.5 inches in diameter. The "client" wants a "small pizza oven like yours, but with a bigger door so I can fit a turkey in". The "contract" is a sort of social obligation - no wages involved.
So I've sneaked in an extra 4 inches diameter (mine is 29.5 inches inside), while he wasn't looking, but the only way give him a 12 inch high entry arch and still keep close to the 0.63 ratio of dome to entry is to make the dome height around 19 inches. That's a high dome general purpose oven, not a low dome dedicated to pizza oven.
The age old problem - people want a "pizza" oven, but then they promptly want it do everything.
So, the question is, will an oven 19 inches high still make a decent pizza?
The other alternative is to ignore the 0.63 dome to entry ratio, give him his 12 inch high door and bring the dome height down somewhat.