If they delivered to me, I'd give it a shot. However given your reviews I'm expecting a bready crust with a soupy stewed tomato sauce. But whatever. Pizza chain preference around here almost seems like a religion. I like the crispier crusts personally.
Crust is perfectly crispy around the edges, not very thick, not doughy at all. Sauce is perfectly seasoned, just the right amount is used.
In comparison to Malnati's:
Malnati's has 34 locations each employing many cooks. It's hit and miss as to whether the outer crust is properly crispy. Their dough is very oily.
They use straight from the can Hunt's crushed tomatoes for the sauce. There is no seasoning added to the sauce what-so-ever.
They used high-filler sausage that puffs up when cooked making a sausage frisbee. Though it tastes OK, it is overwhelming.
If you want the pizza to taste somewhat spicy, you have to order garlic as a topping. I always do anyway, but...
Piero's:
They had one location, now two, so they probably employ more than a few cooks, but still there are very few people that cook for them, and back when I used to get it, only two who had both been there 10+ years. The owner is on site every day.
Their sauce is sauce made daily, and is not crushed or stewed tomatoes.
All their meat and cheese is grade A Italian specialty stuff.
They do not use too much cheese as both Malnati's and Giordano's imo.
They will deliver you a par-baked frozen pizza anywhere, though you will miss out on the pizza pan and 600 degree slate ferris-wheel oven. You could probably bribe them for a good old seasoned pan, and use a pizza slate in your own oven, but I think initiates should just go get the damn thing if at all possible.
I still get it occasionally when I'm down that way, and it has not changed at all.
I am religious about good food.