The biggest issue with the Pompeii design for pizza in a home environment is the use of medium duty firebricks for the floor. That's an easy fix, just source a lower conductivity hearth.
For a commercial oven, or to satisfy an idealist like myself you want a low dome, but for a home oven where you can babysit each pie the higher dome of the Pompeii is fine, just means you will need to dome the pizza.
Only IF med duty are used, which is only one of the recommendations, not a necessity of the Pompeii design. And you're correct, it's an easy fix with low duty brick. I was assuming this oven is for personal use, not commercial. If I'm wrong, then agreed, the Tuscan dome wouldn't be a very good choice in that setting.
Btw, I am not advocating the Pompeii as a superior oven...it has some good points, and some shortcomings. I have built one for myself in the past, partly to have freedom of speech, another because I wanted to. The historic beehives I have restored are similar in shape, being a hemispherical dome, but they had squirrel tail flues or vented directly into the fireplace. I have built several Neapolitan domes too, but always with a straight flue.
I am in the planning stages of another oven right now (another Neapolitan), but this time I'm going to vent it over the dome because I don't want the chimney up front when I finish the outside. Should be a fun project.
Brad, sorry for the highjacking....