Do you have any restaurant experience, if not, night classes, part time classes on restaurant management is a must. Also, work a few months at a pizzaria of the type you want to open, even offer to work for free on the weekends or something, certainly in an area you won't be competing so the owner won't feel like he's blood letting on himself and be willing to teach you. Making a good dough, pizza, product is very important to your business but realistically, is dwarfed by knowing how to run the business. If it only took being a great cook to be successfull we would all be doing it, but to be a truly successfull restaurateur one needs to know everthing from the ground up. Not trying to condescend, hope you do it and blow the windows out, but I've seen so many personally jump in that lake thinking all they needed was being a great swimmer.....so much more. And I was raised in the biz most of my life growing up.
Don't wait til you open to learn the things you need, you'll never find the time. Get it ALL tied down tight before you even think about making a move. Plan, learn, plan, learn........really can't stress this point enough, sooooooo many fail in the first 1-2 years because of these things and more, detail EVERYTHING ahead of time, it will pay you back a lifetime if you spend the extra couple years learning. Okay, I'll shut up now, enough examples and good luck on ya!!!