Nice find, thanks. What is the reason most don't care for the design? Wide open front, dome too high? It seems like it would get plenty hot and be pretty durable.
"Plenty hot" is a relative thing. What would you consider "plenty hot?" It's also more complex than it would seem. The fire doesn't exist in isolation - it affects the heat balance in multiple ways. The oven construction and materials also effect the heat balance in many ways. Just the fact that you can get it hot says very little about the pies you can bake.
I think the main concerns are poor heat balance and difficulty in achieving and maintaining high (Neapolitan) temps. There really hasn't been much posted on this style of oven, and I've never seen anything that demonstrates such an oven has the capability of baking a high quality Neapolitan pie.
It all depends on what you want to do with it. If you want to bake all sorts of things and NP isn't something you care about, it might be just fine.