The feature unique in the oven shown at left are the two pizza floors raised on either side of the fire channel. This serves to maintain a fierce fire in the center of the oven without incinerating the pizza placed on the two sides. The mouth of the oven is generous so that the pizzaiolo can manage the pizzas as they are placed inside for the minute or so that they need to cook.
The elongated shape of these ovens lends themselves to construction either with cob, composite mortar and stone (as does Flatbread ovens) or from bricks.
Although I like the arrangement of this oven, the attempt as rusticating the face with stone might have been carried through the entire exterior.
Brick ovens for high-output commercial bread in rectangular loaves is best done in rectangular ovens.
Thinking about the various shapes and uses of ovens usually brings me back to the satisfying work of building domes. It's my niche.