Dave, joining a forum and asking questions relating to improving one's product represents an encouraging form of intellectual curiosity. While there are exceptions to this rule, generally speaking, the intellectually curious make better pizza than the non intellectually curious. If you look at the pizzas made by members on this forum and compare them to the pizzas you find in your typical neighborhood pizza, the difference in quality seems to bear this out. This is why when long time members make the move to go professional, they tend to be quite successful.
I would much rather dine at a restaurant run by someone who is aware of their faults and actively working to correct them (by asking questions here) then to dine at a place run by someone who either doesn't really care all that much or who thinks their product is the best when it really isn't, which, as I'm sure you're aware, is most of the industry. For your average mom & pop pizzeria, apathy and/or false pride is unfortunately the norm, while intellectual curiosity is the exception.
To a small extent- an extent that will hopefully grow over time, communities such as this one are in a position to change that paradigm and create a much larger percentage of thinking, conscientious and self critical pizzeria owners. And that all starts with questions like these.