Why order pizza from the next town over
Fair question. The answer is the oven, and it is not a small difference.
Most takeaway pizza is baked on a conveyor at around 250°C for eight or nine minutes. Ours goes onto a stone floor at roughly 400°C and is out in under three. At that heat the base sets and crisps before the moisture in the topping can soak into it, the rim puffs instead of drying, and you get the char blisters along the crust that no conveyor can produce.
That is a bake you cannot get from a chain in Amersham, and it survives a ten-minute drive far better than a pizza that was soft when it left. The dough is hand-stretched the same morning. The tomatoes are San Marzano. Nothing goes in the oven until you have ordered it.