Pizza places are the factories of foodservice; Competitive, assembly line operations, feed a lot of people every night from a shoebox form factor with little or no seating, very low margin by comparison to other foodservice sectors. The cheese is most of the cost of your slice, and you'll have a hard time beating these prices at home.
https://thinktank.pmq.com/t/how-many-pizzas-per-labour-hour/...
"With 2 Edge60 ovens and the right 4 people in the kitchen our best production has been 120 pizzas per hour."
"On my best night with 4 people putting them in and 2 taking them out I can do 60 an hour. Granted, we have 4 different sauces and some of our toppings get put on after they come out of the oven, but I’m certain we can improve that number. What more can you tell us about your set up?"
"We can get about 250 pizzas per hour done in a triple stack. It takes about 12 Insiders to make this happen. Drivers will also help out while they are waiting for deliveries."
"We can get 120 large (16 in) pies per hr using 4 marsal and sons deck ovens. Each oven can hold 6 16 inch pies. We sell smaller sizes too, so we can do a little bit more than 120 including those. ... We do that with 4 people (2 makers, 1 tender, 1 cutter)."