Wow, 48" is huge.
I'm not sure compremise is your optimum solution. My thought would be to go with a full brick soldier and a low-medium dome. The impact on bread will probably be less with this oven than would be the impact on pizza from a half-soldier, high dome. Put another way, I think bread would do better in a WFO designed for pizza than pizza in a WFO designed for bread.
What is your concern of a full soldier course with a shallow curve for bread?