John, the forum has kind of an unwritten rule that you never criticize someone else's pizza, but, since this is a business, I think I'd be doing you a disservice if I wasn't completely frank.
The margherita is, to me, the perfect representation of that no man's land pizza we talked about earlier. It's possible for great things to be done with Caputo in 4 minutes, but 99.9% of the time, the pies end up looking just like that. Compared to a 90 second bake, the crust is going to be dry and tough. Your average customer may not be able to tell you why they don't like it, but, as I said before, they'll vote with their wallet. You start selling that, you'll be out of business in a year.
The other pies look good, especially the pep sausage. You're still in that dreaded 2-3 minute realm, but I think you mitigated the effects, to an extent, with the little bit of malt in the AP, the oil in the dough and the relatively long ferment. I have to be honest, these are pretty amazing looking pies for that time frame, but, put next to a 90 second caputo or a 4 minute bread flour, I'm not sure how well they'd compare. They're close to perfect, but in a commercial environment, you want perfect.
I'm not going to keep harping on this. This is the last time I'm going to say it. When it comes to great Neapolitan pizza, there is no 'close enough.' Either you have the equipment to hit 60-90 seconds or you don't- and, if you don't, the next best thing is 4 minute NY. Any time between 2 and 4 minutes will impact your bottom line.