Hi Ricker, and welcome to the Brickwood forums!
You would have your fire in a dome more to the side and back once it is established. I can’t speak to the number of pizzas you could do at one time and will leave that question to folks who have one. From your other comments in your post it doesn’t sound like you are really certain that pizza is all you will bake in this oven.
You most definitely can close off the front of the Barile. To my mind it is the more versatile of the two designs, because you have the high interior clearance while the arched shape still gives you convection action. The instructions for the Barile include optional directions for closing off the front: it involves some extra brick and an angle iron. The door is optional, but highly recommended.
If you add a damper inline on your chimney, you can also use it as a smoker. Brickwood sells them occasionally, but I know it’s a custom fabrication item and they have to have a batch of orders for them before they can enter the order with DuraTech. I wouldn’t think of it as a primary oven for smoking, and it sounds like you already have at least two smokers. But the design does give you that option, and the Barile Mattone Grande is big enough for a small pig if that’s what you want to do.
I’m obviously biased toward the Barile design, but there are others who have built the Cupola and love it. I’d love to see some comments from them.
Hope this helps, Ricker. Keep on posting and let’s help you get to a decision.