I think the qualities are mostly common sense (at least to me). There's a few personal preferences - like how the cheese should melt - and a few that seem to come up frequently in this forum - like leoparding - and some are purely practical - like making sure the dough is dry before placing it on the paddle.
I use them because - it's not realistic to have 6 different employees making pizza - and for those employees to go online and read about pizza or look at images (they don't speak english or italian) - so it's just a way of communicating a concept and having a form of quality control.
The list could be improved - the descriptions could be more specific - and probably some criteria is more important than others. So, if it proves to be a useful tool - it will need tweaking.
Does anybody disagree with the criteria? Or, perhaps there is something missing? Can anybody tell me where the pizza is lacking - regardless of the criteria? Or, perhaps, you think I'm insane for using a list of 17 criteria?
I think - the danger with evaluating your own pizza is that - it can become a bit like looking at your own holiday photos - somehow you are blind to the imperfections because you are so emotionally tied the image - and so what seems like a work of art to you - is hidiously boring to someone else. Hence, my plea for feedback... ;-)