I recently opened my own restaurant in June, But I am not new to the industry in any way whatsoever. As a precursor to my place, I started a catering business and served my restaurant manu as catering only.
I think you should go work at a restaurant for several months, get the restaurant owner to cover some of the cost of your "Serv-Safe" training and certification. (Required in some states for foodhandlers)
And see if this is still something you want to pursue. There are many important things that someone unfamiliar with the foodservice industry does not realize quite yet.
On top of your business plan, you should also do your P&L projections for the first 12 months, and the next 36 months after that. Figure your break-even point, (what you need to put in the register each and every day just to break even, anything over that can be considered profit if your foodcost and labor cost is correct)
Best case scenario, have reserve working capital for a full year, that means you should have enough reserve cash on hand to cover all expenses for a full year with zero profit (Yes, it can happen) But have 6 months of reserves on hand for a bare minimum. Many wonderful places fail mainly due to undercapitalization.
The old saying "if you build it, they will come" is a rare situation in restaurants, especially with pizza.
to start, find your local fulltime resident population, figure that maybe 18% of those people will eat pizza 2 times ea month, now divide that by the other pizza places in your area.that should be an optimistic estimate of traffic flow to your place, realistically, figure 10%-12%, but be ready for up to 20%
Good luck in your venture