Was hoping to do a variety of styles. The chimney has a damper on it. How does the rear chimney design affect the pizza making process?
You don't get proper convection with a rear chimney. You have a steady flow of cold air in the front and hot air out the back. It will be difficult enough to get sufficient top heat with that oven design without cold air blowing across the top of your pizza. If you close the damper, you will just have an oven without a chimney; It might work for bread or roast beef, but not pizza.
I think you will find that this oven, at best, will bake the same pizza as you could bake in your home oven with a pizza stone. I think it will be very difficult to balance the heat at temperatures north of 300C, and if you run it hotter - trying for Neapolitan or even 4ish minute NY - you will end up with pizza that is scorched in some places and underdone in others.
I have not used the oven, and this is simply an educated guess. Notwithstanding, there is a reason why there are exactly zero professional wood fired pizza ovens with this design.
Take your time looking for a WFO and get it right or you will hate it every time you go to use it - if you keep using it. There are a lot of people building WFOs who don't have a clue how to design a good oven for pizza. I never would have guessed how many different companies are making WFOs but for the surprising regularity someone comes here like you did and asks about another oven nobody has ever heard of.