Ok, thanks Tom.
First, let me say that I'm no expert. I've only built one oven and the things I'm pointing out probably will have no adverse affect on Genes oven, but a few things jump out at me.
First thing I noticed was the large triangular mortar joints in the upper portion of the dome. When I built my oven, I tapered my bricks, not only front to back, but top to bottom as well, in an attempt to minimize the mortar joints, especially near the top where the joints naturally start to get bigger. It was a lot more work and a few more brick, but in the end I got nice tight joints all the way up.
The other thing is, I see long vertical mortar joints spanning like five courses. Isn't this more susceptible to cracking? Again, when I built mine, I added small bricks along the way to break up the long vertical seams.
One other thing. I'd have liked to have seen the dome tied in a little better to the inner arch. The course along the arch looks like it's just teetering across the edge of the arch bricks.
Then there's the arch itself. There doesn't look like there's much "arch" in it. I have to question it's strength and durability over continual heating and cooling cycles. If I were going to build this soft of a radius, I'd consider using angle iron instead.
Otherwise, everything looks great. I love the design. I wish I had even heard of a low-dome Neapolitan oven before I built my Pompeii.
Like I said, I'm no expert, but I couldn't just offer up a "feel good" compliment here when a few things made me cringe a little.
I hope you don't hate me now.