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I'm a novice, just beginning my oven...but my understanding is that a low, flat ceiling is slightly better for pizza and a high, round ceiling is better for everything else: bread, roast, turkey, whatever.
Again, as a novice, my understanding on the opening is to shoot for an opening height 63% of the interior dome height. Width is relatively unimportant from a thermal point of view, you just want it wide enough to manipulate tools in the oven without being so wide that you are wastefully evacuating heat.