BJ, it is not hyperbole to say that this forum contains some of the best pizza makers in the world. Beyond being virtuosos at their craft, unlike your typical tight-lipped distrustful pizzeria owner, they're unbelievably generous with their wealth of knowledge. Your decision to join the forum was/is a momentous one. Two days ago, to be brutally honest, you were making a pizza that I'm not entirely certain was even edible, and now you have all the information you need to walk out of the darkness and into the light.
But, as I said, it's going to take time. You need to sit down with the owner and have a serious talk. Impress upon him that even though you still don't have much of a clue how to make pizza, you've managed to track down THE critical resource that gives you a path towards a clue- that you've found expert advise that will allow you to produce something truly competitive, something truly profitable, but you're not going to be able to assimilate the information overnight.
In other words, you've got to buy at least another week before you open.
I google mapped 'pizza modesto,' and downtown Modesto is infested with pizzerias. I count at least 60. It sounds like you're in a less populated neighboring town, but I highly doubt that you're the only pizzeria. A 20" pizza for around 10 bucks is a fantastic marketing idea, but if you're going to compete with the chains (and I know you have chains nearby), you've got to make a pizza that's better than theirs. And, right now, you aren't.
As Walter pointed out, first impressions in the restaurant business are critical. People's first taste of your product is going to stick with them, and, if it's not up to par, it's going to be incredibly hard to bring them back for a second taste. It's way better to have people shaking their heads about grand opening deadlines that are promised but not met rather than shaking their heads over the quality of the pizza.
A week without opening will cost the owner more money, but, if he puts out bad pizza on the opening day, even incredibly cheap bad pizza, he'll lose far more.
With this kind of urgency, as Walter mentioned, looking into a consultant might not be a bad idea. The information you need for world class pizza is all here, but it can take quite a few hours to read through. The right consultant can accelerate the learning process and get you farther in a few days than you could on your own. Again, though, this is a conversation that you'd need to have with the owner.