Spiral mixers are really good, and definitely have the advantage in the US of being locally produced, therefore not too expensive. Still, I think a diving arm mixer or fork mixer would be the ultimate best. The differences between them are slight enough that you might not even notice if you were using bromated or typical american high gluten pizza flour. With import costs they can be very very expensive unfortunately.
Wood fired ovens can make an amazing pizza, but its really all about even heat and the ability to get higher heat than a typical american deck oven that tops out at 600 or so. Lately there are lots of new ovens becoming available to us here in the US that can do high temps, but are not wood burning ovens. Beware, though. Especially for take out and delivery faster is not always better. If you spend some time making high temp pizzas you may find that they do not hold up nearly as well to 30 minutes+ from oven to mouth which can be quite common. Higher temp is good, but HIGH temp can actually be very bad for a pizza that is going to sit around for a while before its eaten. I think you will find that most neapolitan pizzerias do very little take out, and almost never do delivery.
To sum it all up, you might find that you really like an artesian medium temp (higher than typical) pizza the best, as it can still be done without the high costs of wood (wood works too if you really want it but adds lots of expense and extra employee training).