I'm lower management. That is, I'm on salary rather than wages, but right on the bottom rung of the ladder.
Therefore, a $500 pizza oven was OK, a $5000 oven was not, so my pizza oven is made from salvaged and seconds bricks, with homebrewed mortar, the enclosure is clad in corrugated roofing iron, and no granite benchtop in sight.
The prep area is an old bench that came from my wifes work, with a cheap piece of plywood laid over the top to give me a smooth work surface.
But the wood burns well in my oven, so well that I only have to clear ash every second cook, the pizzas cook in 2 minutes, and the guests love them.
To be honest, I know guys on wages who are doing better than me - not earning more money, but much smarter in the ways they deal with money.
Mostly, its the guys who say, "That looks like a good idea, I'll give it a go" and don't stop to agonise about what might go wrong.
Start your pizzeria. Do it now. The sooner you do it, the more time you will have left in your life to recover if it doesn't work out. Train some young kid the way your uncle trained you, get the kid working his ass off, pay him well, reap the rewards of your hard work, and buy yourself a nice granite bench-top with the proceeds.