I pull mozz fresh everyday in the restaurant.
In terms of cost/time...
I buy curd for 2.80 - 2.90 a pound and can produce around 20 - 25 pounds an hour. If I were to buy from a local cheese maker it would cost me 4.65 - 4.80 a pound.
If your starting with curd, the process is not that complex. If you are thinking of actually making it from scratch....even assuming that you have access to a quality milk base...you are introducing a lot of complexity into the pizzeria. As an example...just research and think on yield....how much milk you will need on hand...how much space that is going to take up in the cooler...how big of a braiser your gonna need to cook it down....it's big numbers.
For us it's worth it to pull fresh daily. It saves a little money and gives us a selling point.