Definitely go for a wood fired oven if you want a 2 minute pizza. Conveyers never get the right texture unless you are looking for a Papa John's or Domino's style, but that would be silly! They already have the just about every market saturated for the american style. I think you should do something different and a wood burner is the best way to go if you have the space.
First, make sure that you really want to do a 2 minute or less pizza, which would mean a soft but floppy slice. The advantage to these fast bakes is that the toppings and sauce don't cook very much which gives you a very fresh tasting pizza, but at the expense of crispness. I think it is worth the cost of a trip to New York to try Luzzo's and make sure you want a super fast pizza like that. Once you have tried Luzzo's (1.5-2 minute pizza) then hit John's, Patsy's (harlem) or Grimaldes (Brooklyn) to try a 3-4 minute pizza which would be perfect for the earthstone.
If you want a sturdier crust or you want to do something larger than a 14 inch pizza I suggest a slower bake 3-4 minutes, which would be a good match for the earthstone. For a 2 minute bake I highly suggest a Neapolitan oven (made in Naples Italy) which would be much more efficient and save you money in the long run, as well as producing pizzas with more uniform bakes. For a 2 minute pie they are just much easier to deal with especially in a commercial setting.
