I just read this entire thread. Some interesting stuff, and I must say I wish some of the members would have been more cordial with their replies from the get-go.
From when I've done some large batch stuff (mind you not commercially, this is just a pizza at home forum, pmq is for the businesses) I think the sauce is the easiest. Your best bet would probably be to get a food mill or an immersion blender. You do not want to put air into your sauce. Go tomatoes, salt, sugar is the tomatoes aren't already sweet, and a bit of fresh basil. Just put it in a big container and keep it chilled. You can easily do this well in advance, sauce actually gets better as it melds.
For your dough, I also agree it is crucial to not have your pizzas assembled hours in advance. I also don't see running the truck as a one man show as being viable, unless you plan for business to be pretty slow. The weird thing about pizza is that in a fast bake, your sweet spot can literally be a 15 second window or less. If you're chatting up a customer, taking payments, serving a slice, and don't get the pizza out at the right time, it could be the difference between perfect and poor quality. I would definitely get someone to take the payments at the window and then you can just be dedicated to opening the skins, topping them, and throwing them in the oven. I think the quality will be much better and the extra $25 you pay someone to man the register will be very worth it.
Also $5 for a slice and a coke? Is the canadian dollar that week right now? That seems a bit pricey, the quality of pizza you are describing sells for $5 for a entire large pie everywhere in the US.