They all suck.
We have a restaurant close to our home that makes authentic Neapolitan pizza in a pizza oven imported from Italy. Also, I just got back from northern Italy where I got to try Milano-style pizza, which is essentially toppings on a foccacia-like crust. But my favorite is pinsa, which is a Roman pizza that has to be tried to be believed. They make a high-hydration dough (about 80%) and allow it to rest in the refrigerator for 48 hours.
It is never spun or stretched excessively, just gently stretched with the fingers. This allows it to keep most of the gases produced during fermentation, which is what makes it so pillowy and light.
In short, yes, I am a major pizza snob, so I can't eat frozen pizza.