Thanks a lot for the compliments guys, I'm just thrilled with it. The first curing fire is going now and it runs like it is turbo charged compared to my old oven, not sure if it is the bigger door or the vent, but something is causing it. Considering the oven is still wet and I've yet to put the stack on which will increase the draw this is just awesome because it will only get better.
I'm not really sure about the landing at this point. Personally I only had a very small landing on the old oven and it only got used once a year while baking a turkey. To be honest I've always seen them as something that puts me further away from the back of the oven. Unlike traditional Neapolitan ovens mine is fully insulated in the front, so I'm already 6 inches back as it is. That said my wife would like one for the turkey, and if I do decided to add one it will be similar to the traditional ones, I'll weld a angle iron frame to the oven stand and probably build it all out of stainless. It will not be "heat conducting" like a traditional Neapolitan oven though, as my oven is insulated from the stand.