I have had DDP in Chicago and mailed frozen to SF. Lou Minalti’s is terrific live and in person. But I wonder if they have ever had there own pizza after shipping it and cooking it. It collapses and the quality is worse than I can get fresh locally in California. If the in-house pizza is 9 of 10, the shipped variety is barely 4/10. I can get Paxti fresh in Palo Alto, which is 6 or 7/10.
On the otherhand, both Giordano’s and Edwardo’s were amazing shipped across country and rate 7-8/10, depending on the toppings. These are the only ones I have tried so I can’t speak for Uno or Duo.
Hope this helps