That's really not my goal.
I think it's safe to say most active posters here have done lots of trial and error in our pizza making experiences. With that you begin to gain lots of visual clues to the taste of a pizza. There are things that could lead to a great pizza while not having those visuals, but I think they would be so far outside of the norms from what most people expect a pizza to taste like they would not be commercially viable. For instance good sauce is good sauce, it is simple. If there is something very different about yours thats makes it worlds better to you it may not be commercially viable. Same goes for cheese and dough. So, as I already said, if your pizzas have qualities that make them world class in your opinion while not obtaining some of the visuals one would expect from a world class pizza of that style I would venture to guess the flavor profile is too far outside the normal expected profile to be commercially viable.
I'm not knocking your pizzas, they look good, we would all eat them and probably ask for more, but I highly doubt they are world changing.
I certainly don't have any insecurities. I love pizza, I love making pizza, and I love the pizza I make, but I also know there are many here who are much more skilled then myself and who produce better pizzas then I do. I'm fine with that. I feel the frequent posters here represent a pretty elite level of pizza makers, and when you are in that company there is almost always gonna be someone better then you.