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The height of the opening should be exactly 63% of the inside dome height.
Too high and the hot gasses escape before giving up their heat = much more wood to get the oven hot. Too low and you will not get complete combustion = sooty smokey oven that may never get to high enough temperatures. The 63% ratio is very important.
The width, on the other hand, is not critical , nor is the total area. The width may be determined by the build details but usually is in the range of 14 to 18 inches (or more). This is a practical width for working the oven and placing the food.