I don't know if it's a good idea or not, the customer would have to decide

I do however think that you risk creating more work for yourself. Don't know what oven you plan to use nor how big it is. I'd chose pan sizes depending on the oven size so that you can maximize the use of the oven. The thing about making small individual pans is that if you halve the size, you'll need double the amount of dough balls (and the logistics that implies), and you'll have the double amount of pizza to extend, top and bake. You'll also probably be giving the customer more cornicione instead of toppings

IMO, one nice aspect about pizza al taglio is that you can buy several pieces with different toppings, pizza al taglio means cut pizza.
Also have a look at:
https://duckduckgo.com/?q=pizza+alla+pala&iax=images&ia=images Pizza alla pala is basically the same thing, the same high hydration dough, extended in a similar way, topped in the same way, and also cut into square pieces. How it differs is in the fact that it's baked without a pan, and possibly a bit more crispy on the bottom. It's slightly more difficult technically, but once you have the technique down for making a pizza in teglia, the alla pala variant really isn't much more difficult at all. Selling this style would allow you to make whatever size you want to without being restricted to pan sizes.
I've also seen places in Rome that use full size pans and pans that are full length and half width. I assume this is to maximize the oven space and still be able to bake smaller pizza for topping combinations that don't sell as fast as the popular ones.