Hello all, first time here, this forum has been a great resource in my research. I'm new to pizza making, but not new to food service/business ownership. I'm about to add a small pizza joint outside of my bar. I mean small. The absolute minimal I can do. Similar to maybe a food truck or trailer, but it's just a small stationary building. Can you guys help me figure out the bare basics? I think my research has proven that a gas stove is the most efficient for my type of business. it's quick in and out pizza by the slice mostly (yes full pizzas also) but pretty much grab and go in a busy office district. Can you tell me the basic equipment I should keep an eye out for? I'm a few months out on getting started, still in the preliminary stage of my set up. I believe I'll have to start with pre-made frozen dough. Suggestions on that aspect would be greatly appreciated also. Thanks!