pizza al taglio

hi, all... i'm about to begin a new adventure.  i'm a geologist by trade- worked in the environmental industry for years.  but i'm half italian, and i grew up learning how to cook and bake from my grandma and her sisters.  i recently quit my geology job and went to a culinary school in rome for 3 months to learn how to make pizza al taglio, among other styles (wood fired, alla pala, tonda, etc.).  a location has come up that i need to jump on, so i'm looking for some advice on setting up a bakery.  this post is concerend with ovens and associated equipment.