Here's the problem with chain pizza. Until I tried real pizza, it was fine. That's like most things, it changes your frame of reference.
The first time a had a slice in NY or the pizza made locally in Harrisburg, PA, I thought 'so THIS is pizza'?
Flash forward many years to Dallas and I try Angelo & Vito's Pizza and no chain pizza has even been good since. The owner is hard to understand since he's from Italy which just adds to the experience. He also taught me why Americans eat pizza wrong unless it's the next morning after partying. We eat it too hot. If it's made with real ingredients, particularly mozzarella and provolone house grated and not in those big packages, cheese was meant to be eaten at room temp. So, I let the last one I got there come to room temp and the difference was remarkable, the flavors were deeper and more pronounced.
I tried this same thing on Domino's Brooklyn crust pizza and it worked as well and that's my go to for chain pizza because the crust is more like a NY pizza, my favorite. But, there's a better idea.
If you've got the time, I found a work around but you need a little equipment, a pizza peel and a stone or steel. I found this pretty damn fine frozen pizza dough from the New French Company that I let thaw an extra 24 hours in the fridge and come completely to room temp before shaping it. Toss a can of San Marzano peeled tomatoes, drained, into the blender with a teaspoon of sea salt and voila, pizza sauce just like they make in Italy. Grate some cheese or just tear up some slices and lay that on, hit it with your toppings and you are ready. But wait, there's more.
If you really want to get closer to pizza joint pizza, invest in an apparatus that turns your grill into a pizza oven. Weber makes one but the one I got is made by KettlePizza and I can crank my grill for 30 minutes put the steel and this in there and the pizza comes out looking just like a wood fired one that'll cost you 25-30 in a good joint for a fraction of that. I recently upgraded to a Weber Genesis and this should work even better, this apparatus, on a grill that can get to 700, increases the temp to 1000 so you've got to watch it closely. I've not done pizza on the new grill yet and may have to wait. Cranking a grill for 30 minutes in Texas heat is as close to working in that factory that Rudy worked in. Damn, I still miss Pete.
Look, I realize that's more info than GMO asked for but I do want it noted that I DID answer the question on para 4. I was just getting ahead of the game assuming the next two threads would be "Ever Make Your Own Pizza" and "Anyone Know Anything About These Contraptions That Turn Your Grill Into a Pizza Oven"? I threw the frozen pizza dough in as a bonus.