You will have a shot as the sauce, but that’s about all. The cheese can perform way differently under different baking conditions. Maybe look at the cheese to get an idea of flavor profile, and identify several different brands to look at when you get your oven installed. Same for the pepperoni, look only at the flavor profile as the oven type can/will influence the way it looks. I always recommend that you try to have your kitchen area finished out first, before the public area. This will allow you to be doing the necessary testing and product development while the front of the store is being completed. In most stores that I have opened, we are doing this work about 2-weeks before the front is finished. Think of it like this, first you will be developing a dough formula and dough management procedure, then you will develop your pizza and select the toppings you want to use, then fine tune everything and begin sending pizzas out for sampling, local businesses, banks (if they helped you with your financing), light industry, friends, etc. Be sure to have everything in YOUR boxes so they all know where it came from. Put a sign in your window “Opening Soon”. As soon as the front is finished, do a silent opening, then, only when you feel confident enough to meet the masses head on, do a grand opening. Some stores do so well with their silent/quiet opening that they never feel the need to do a grand opening. Every store is different.
Good Luck,
Tom Lehmann/The Dough Doctor