Here are my plans, maybe you can see if ti is doable for you?
I plan a minimum 3-person crew for pizza op's
A dedicated oven tender, his job will be oven related only, getting pies in, rotated and moved and keeping the oven fueled with wood.
A dedicated make-line person, stretching, topping and handing the pies off the the oven tender,
A cutter-panner, his job will be to cut and pan pizza's only, with his lightened duties, he should be able to lend a hand on the make line by stretching , and he can also be my gopher to help keep the line stocked.
It may work, it may not work, I will not know until we get there.
The reason I am doing a dedicated oven tender is that I am bringing a WFO into the kitchen, I do not plan on running it above 850 degrees due to my topping choices, but the WFO still requires the pizza's to be turned and moved about for even cooking.
I plan on having 2 weeks to get operations nailed down before our opening, I expect I may need another person floating between positions to cover rushes. I could always pull the cutter and make him a builder and have the servers cut & pan too. Who knows? We'll find out when I get there. (That's why I love this job!!)