I really think you should be more concerned with learning how to make great pizza first. If the product isn't good you won't be in business long. Have you ever worked in a restaurant? It is a lot harder making pizza in a restaurant than it is at home. You need to be fast but be able to keep the same level of quality that you would have if you were taking your time. As far as expense goes, the big one is probably the oven. The oven i have costs 13,000 new but i was lucky to buy it a bit cheaper. You need refridgeration, prep tables, peels, pizza boxes, flour, tomatoes, vegetables, herbs, a stove, oils, spices, knives, ladles, pizza cutters, dough cutters, food processor(s), meat slicer, dishwasher or proper dish sink, storage racks, dough mixer, dough boxes,cash register etc. Cheese is the biggest chunk of the food cost. As far as getting dough or water from the east coast,that would be ridiculous and completely unnecessary. The water in NY is not the secret to the pizza and it would be way too expensive to ship it like that. I don't have a delivery guy but use a delivery service. It's a lot easier to do it that way at first until business builds up. $6000 a month rent sounds outrageous as you have to figure in utilities on top of that. The cost of running the oven can be very expensive. This is kind of a rambling post, I just wrote down thoughts as i had them. I hope it helps and i would be happy to answer any questions you may have.