Like Chau, I have always felt that the weak links in a home environment insofar as trying to recreate pizzeria pizza are the mixer and oven. A basic home stand mixer like a KitchenAid mixer can cost from about $250-$350. A basic home oven can cost from a few hundred dollars to several hundred dollars (and higher for a top of the line model). A commercial mixer like a Hobart mixer can cost several thousand dollars, even used ones, and commercial ovens, whether deck ovens or conveyor ovens, and whether new or used, can cost even more, usually considerably more. If it were possible to make pizzeria style pizzas using home stand mixers and home ovens, then pizza operators could simply get banks of mixers and home ovens with basic pizza stones and use them, at far lower total cost than commercial equipment. Remember also, that commercial deck ovens are designed only for making pizzas, with large, thick slab stones for heat retention purposes and little overhead space and, in the case of conveyor ovens, designs that cause warm air to be directed to both the tops and bottoms of pizzas. A home oven has a lot of top space since it is supposed to be able to bake all kinds of things, including jumbo turkeys with all the fixings on different racks. Some home ovens have convection features but it has been established that the results are not the same as what one might achieve using an air impingement conveyor oven.
To further buttress my thesis, I have read of several accounts where pizza operators have made pizzas at home using dough from work, or where pizza operators took dough made at home and baked the pizzas at work, and the results were always different, sometimes to the point where the pizza operators were shocked at the differences.
I don't want to go so far as to say that it is impossible to come close to pizzeria pizza in a home setting, but one has to be creative in finding ways overcome the deficiencies of home mixers and ovens, whether is is using hand kneading (which might be impractical for large dough batches), soapstone stones, multiple stones, cast iron pans, broiler techniques and rack positioning schemes, and other such solutions.