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There are a number of things:

1. Chimney vs no chimney. Traditional pizza ovens originate from either Italy or Spain/Portugal. There are several varieties of Italian ovens, mainly Tuscan and Napoli. They all have a strong chimney while watching oven door and outside of the kitchen area. Alternatively Portuguese and Spanish ovens (“Mediterranean ovens” while they became known) usually come without the chimney at all using the smoke appearing out of the doorway from the oven.

http://www.grillsnovens.com/

2. Shape with the dome. The dome in the traditional Italian ovens is usually 15-16” high at highest internal point. The peak is measured from floor to inner dome surface. This assures best heat reflection. Mediterranean ovens are much higher - up to 25-30” at highest dome elevation. They don't get as hot because the Italian ovens however they stay warm for any while which serves the Portuguese tradition of keeping food in them from morning to evening without having to burn it.
3. A special category is indirect combustion ovens including the ones produced by Fontana Forni, Clementi, Tranquilli, along with other companies. The cooking chamber is apart from the wood burning chamber. The pros incorporate a larger area focused on cooking only, multiple cooking levels (shelves), better heat distribution, modern looks, easy cleaning, lighting, and simple transportation. The cons are absence of the “real oven” feel, lack of burning wood smoke in the food, and higher price.

http://www.grillsnovens.com/

4. Increasingly popular are modular oven kits, almost all of which via Italy and USA. Top quality kits can be produced into great ovens that will serve for years. However all depends about the quality of the masonry mixed utilized in producing the kit. The fabric should be high density, high alumina content, low conductivity, and completely chip-proof. If these factors can be found then all it lacks offers some layers of insulation both beneath the floor as well as over the dome.

http://www.grillsnovens.com/

5. The last category to cover is Beehive ovens. These ovens are popular in Portugal and often come with a metal stand. Because of the form of the dome they're not meant to use a chimney and frequently a door. They're meant primarily in order to smoke meat and fish rather than pizza. Pizza can nonetheless be baked included however it will take longer than a conventional Italian oven.

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