I always seek out a wood fired or gas "refrqctory" pizza oven in the pizzaria. They will have thiose little surprise dimples in the pizza crust that, like the "burnt ends" of a barbecue, is delightful.
Quick cooked in a really hot oven with a really hot base, thats the way.
These large SS plate ovens or the "moving chain link " ovens like Dominos uses, make pizzas that are just ok. I wont gag on em.
The Amish stores around here have tried to make pizza and its usually a disaster because they usually start out with a very sweet sauce that could be used as a topping for waffles and they dont understand the mking of good yeasty dough that is both gluteny and crisp.
I still like anchovies on mine, along with sliced onion, basil , reggiano, and very hot peppers
A frozen pizza can be made close to edible by getting a piece of sandstone or quarry tile and putting it in your oven and turning it up to CLEAN. After an hour, you can unlock the oven and put it on BROIL. Put THe pizza in quickly and let it go for about 10 min. The dough crisps up really nice aand you can always doctor the topping