Thanks for this advice Scott. I have the option of running a deck style oven alongside a conveyor oven for a few months before I commit to purchase but I understand the emphasis you are placing on this and the initial baking at home. However, although I do not have the inital baking experience, I do have a great passion for what I want to achieve, the willingness to learn, and great work ethic. I know it will be hard but I am hoping that with the help from people such as yourself, I can get the taste I am after.
I have checked out the website of 'Paul's Pizza' and can say it is very impressive what they are doing there.
Bagsy, it's a shame you can't pop over and try a slice of Paul's wares, because, for NY style pizza in the South of England (and perhaps all of the UK), nothing can touch it. Paul is the perfect example of what someone with vision and a good work ethic can achieve. He came here, learned everything he possibly could (and then some), put in his dues mastering pizza at home over the course of a year, opened shop, and, within about 3 months, with zero advertising budget, was tripling the number of pizzas in his business plan. I'm not saying you have to put in a year at home, but it will take time.
It depends on the style of pizza you're making, but conveyors generally make pretty mediocre pizza. This is why they're so favored by the chains (such as Dominos). Decks are harder to use, harder to train people on, and have less output, but, for the pizza purist, they put out a better product- at least, some decks do. The right deck, as I said before, is critical.
90% of a pizza is the oven. If you buy the wrong oven, there's almost nothing we can do to help you make great pizza.