You might want to register and post your question over at the PMQ Think Tank at http://thinktank.pmq.com/viewforum.php?f=6
. However, having seen questions like yours before at the PMQTT, I can tell you that there are a lot of variables. For example, there are some places where a pizza operator may only make 50 pizzas a day, and there are others that can do a few hundred pizzas a day. And the number per day varies by the particular day of the week, with Friday night and Saturday and certain holidays typically being strong and Monday and Tuesday being on the weak side. Most operators with POS systems use the data from such systems to do their planning. You can see an example of this at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?f=6&t=10329&p=71065&hilit=#p71065
. Of course, your oven(s) will have to be able to handle the volume of pizzas you would plan to make.
If you are interested in something of a general nature for a cold fermentation application, you might take a look at this PMQTT post by Tom Lehmann: http://thinktank.pmq.com/viewtopic.php?f=6&t=10045&p=68895&hilit=#p68895
. A room temperature fermentation application will be simpler, with the main difference being the amount of yeast to use for a range of room temperatures over the course of the year. But the planning should be similar to what is described in the bodegahwy post referenced above.
I'm sure that Tom Lehmann can do a much better job than I in answering your questions, but I believe he is out of town on a job assignment.