I'm not trying to be rude, snarky, or any of those things and this is just my opinion...
Please wait 2-3 more months before opening...unless you have lots of extra dough (the green kind).
Between the oven, flour and cheese questions along with your dough formula you have a ways to go before you're ready to make commercial pizza IMO. That is not even considering the actual running of the business. I have experienced firsthand the impact of starting a business (not food related) on the fly. While it didn't outright fail, the impact of not giving the extra time upfront put a tremendous burden on the business financially and cost tons of extra time and work in the long run.