I come seeking honest answers in regards to my new Neapolitan pizzeria endeavor.
This will probably sound harsh, and in some ways it is. You want honest, this is honest. The last thing you need when considering opening a restaurant is to listen to people feeding you a bunch of happy horse sh*t. You can think of the good stuff on your own. Seek out people who will challenge your assumptions and point out your problems. Listen to those people.
For one thing, I'd suggest not locking yourself into SM tomatoes. You can almost certainly find better tomatoes at a significantly lower price. VPN is a joke designed to line the pockets of the folks at VPN. It is a complete waste of your money and it's probably a coin flip whether it will do you more harm than good.
I'm always curious when people come here saying they are going to open a pizzeria and in the same breath ask about margins. Have you done the calculations? Have you built a model? Do you know how much the price of Caputo flour in your market? Margins tell you if it's potentially a good business to go into. Margins don't tell you how to price something, and if you don't know how to price something, you don't know the margin. You are putting the cart ahead of the horse.
I'd also suggest that you don't think things like "we know in the pizza business volume takes care of a lot of things on it's own." There is some truth to the idea that volume drives profit and volume can hide mistakes, but volume does not guarantee success nor are all pizzerias successful. Pizza doesn't guarantee volume for that matter. You need to do your homework, and you need to be diligent. Don't rely on the pizza to do the work for you. Pizza doesn't care if you lose money.