The place I worked at prepped their stuff as follows. I don't think any of this is really out of the ordinary for most commercial places. Setup will vary by style, but scheduling and size of operation I feel are pretty straightforward.
Sauce - Made once a week in batches of 20 gallons using a big hobart mixer. Divided into 4 - (5) gallon buckets and put in the coldroom. This was enough for the whole week.
Vegetables- Sliced up and put in prep bins using a hobart meat slicer. This was done on Sundays and Thursday mornings.
Dough - 1 (25lb) batch made every morning, proofed for 1 hour right in the mixer bucket. It was then weighed, cut into balls, rolled out into skins then placed on a rack. The rack was lined with plastic and covered somewhat. This just sat here until it was needed. Another batch was made around 2pm after the lunch rush and again at 5 pm if it was a weekend day. (this was for American style pizza)
Cheese - Chese was ground (about 50 pounds) at a time using a shredding attachment on the hobart mixer. It was then put in prep bins and stored in the walk-in. This was done almost in step with the sauce. Although you typically use more cheese than sauce per volume, you just make more cheese when you do it. This way they end up running out about the same time.
Cold cuts - most came already sliced, pepperoni, ham, canadian bacon, pastrami, etc. The only thing that needed cutting were the exotics, like linguica, etc. This was done strictly on an as needed basis. Other veggies were canned, olive, pineapple, etc.
I would say once you have a recipe in mind, try to find a place that is willing to let you make a batch in a large mixer. In terms of scale, different productions using the same ingredients can produce different results. (as many on these forums noted.) The scaled process my actually improve or impair your recipe. GO FOR IT! It's only money and you have us to help you out! Pizza is easy, women are difficult.