Need advise on size of oven.

[Polo1523]

Hi guys, I have a pompei oven at home, and have a small pizza business here in Mexico, it is a large oven over 55" cooking floor, i've been in business for about 18 months now, and soon I will move into a place to open a restaurant, I really need your advise of what size do you recommend for a restaurant, I am building a new one and will have to be mobile with a metal stand, in case i move to another place don't want to leave it there, I am thinking between 42" to 48", but i would like your pros and cons based on your experience, I do 18" pizzas as well so I have to consider that too.

Thanks in advance.