I always think the local pizza restaurants are better than the American chains, and have the luxury of being able to pay a premium. So much of the difference between pizzas lies in the crust, and I like quite a, uh, crusty crust as opposed to those puffy, doughy ones. The base being a bit harder means that it will hold toppings better as well.
I am not sure if you have time, but in the weekend it's worth having a go at making your own pizza bases. Jamie Oliver has a good recipe for one.
I avoid chains.
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