Here at the American Institute of Baking/AIB International we are very research oriented, but even more importantly we are educators in that we disseminate the findings of our research to the general public (unless it's gained through private contracted research) through publications, our seminars/classes, and participation in other programs such as the NAPICS Show, PMQ Pizza Show, and Pizza Expo. I have also traveled quite extensively on the International circuit teaching and demonstrating all aspects of making pizza (science, technology, function and interaction of ingredients, processes, etc.) all to spread the good word. The things that I cannot do as you have correctly stated is make people listen, follow known successful practices, and to take our advice. This is even in light of the fact that there are some amazingly large companies out there making and selling pizza on a scale that most of us can only dream of, that don't have a technical staff knowledgeable in the science and technologies of pizza formulation or processing. It is a lot like complimenting the pilot of a Boeing 747 on a great, smooth landing under adverse conditions, and having the pilot respond back to you "thank you, after I get my pilot's license I should be able to do even better".
As for the quality of commercial pizzas, well, lets just chalk it up to pride (we have made and sold the same pizza for X-years), fear of rocking the boat (it took us 20-years to get to where we're at and we ain't going to change anything), and economics (we provide a product that a certain segment of the population finds to be acceptable (mind you I said acceptable, not great) at a price point that they are willing to, or can afford to buy it at). There are a bunch of other reasons, but I see these as the major ones, with my job being to help then achieve their goals, whatever they might be.
Tom Lehmann/The Dough Doctor