I would not say that is the bible in building a wood fired oven, as well as it doesn't even cover the best oven to bake pizza, which is the neapolitan oven, but I agree that can be a good term of reference not to be followed entirely if the aim is the best oven for pizza.
The neapolitan ovens are built with a particular form and use only special materials available in very limited quantity. I know for a fact that Forno Napoletano (www.forno-napoletano.it
) had to order their oven floors 2 months in advance due to very slow production methodology (special selected clay, worked and formed by hand, let drying for 30-45 days and then baked to high temperature).
My book however, even if it has a chapter on Neapolitan ovens, is not meant to be a book on oven building and therefore doesn't contain building instructions.