I too am in the process of planning a wood-fired brick outdoor oven for pizza and bread, and this Neapolitan design and construction process is quite interesting. I ordered a book entitled "The Bread Builders" by Daniel Wing and Alan Scott (Scott is founder of Neapolitan, a company specializing in building wood-fired brick ovens and he sells plans for his ovens, which are evidently well regarded in artisan breadbaking circles). While the book is by and large focused on bread and stoves, there is some ink devoted to pizza making. In addition, the book provides pretty detailed plans for building a Scott oven. An interesting note on his ovens is that he uses a barrel-arch design, which may not be as good as the dome-type, but appears much simpler to build than laying up the brick for a dome. It appears the sand-mold construction might address that challenge.
Instead of building from scratch, I am thinking of converting the 50s style brick barbecue in the backyard into an oven. I'm thinking that if I use fire-bricks to partially fill the existing hearth (up to the level of the support arms), I can lay fire-brick for a heath and then built a barrel-arch dome over it. I could then build brick walls around the dome to fill with insulation (after insulating the stove itself). I'm considering not filling in the present hearth completely, but instead leaving the bottom portion of it open and connected to the existing chimney. That way I can still have an open fire for aesthetics and warmth during the winter, and it could help to preheat the oven for cooking. The "working" fire would be inside the oven. If get this project off the ground (so to speak), I'll post some pictures and a progress report.
I have found "The Bread Builders" very good reading, along with the excellent material being posted here.