I see a variation in the width of the oven opening, with the opening at the oven floor -maybe 2-3 inches wider than the upper portion. Left as it appears, you could move a very wide pizza peel through that bottom opening while having a more narrow opening in the upper portion to hold the oven heat.
I realize two things here involving the seal of an oven door and increased difficulty in the arch construction to exaggerate a narrow upper arch. I want it both ways in terms of a wide and tall oven landing with good heat retention.
Has anyone tried an unconventional oven landing shape to mimic the picture above? What are your thoughts?