What's the best way to make a homemade pizza taste more like a restaurant-quality pizza from a popular chain?

I totally get what you mean - I've been in your shoes before, trying to replicate that perfect restaurant pizza at home. For me, the game-changer was using a high-protein flour, like bread flour or all-purpose flour with a high protein content. This type of flour helps create a chewy, crispy crust that's similar to what you'd get at a restaurant. I've also had great success with using a sourdough starter, which adds a depth of flavor that's hard to replicate with commercial yeast.

I think one of the secrets to a great restaurant pizza is the way the crust is cooked - you want it to be crispy on the outside and chewy on the inside. To achieve this, I recommend using a pizza stone in your oven, which helps to distribute heat evenly and cook the crust quickly. You can also try cooking your pizza in a skillet on the stovetop, then finishing it under the broiler - this gives you a nice crispy crust and a smoky flavor. As for toppings, I think the key is to keep it simple and use high-quality ingredients - fresh veggies, good-quality cheese, and meats that are cooked just right.

One thing that might be missing from your homemade pizzas is a bit of acidity - restaurant pizzas often have a tangy flavor from the sauce or toppings. You can try adding a splash of red wine or balsamic vinegar to your sauce, or using toppings like artichokes or olives that have a naturally tangy flavor. I've also had great success with using a bit of sugar in my sauce, which helps to balance out the acidity and create a rich, depthful flavor.

I hope these tips help you to create a homemade pizza that's closer to your favorite restaurant chain - remember, practice makes perfect, so don't be discouraged if it takes a few tries to get it just right. Keep experimenting and tasting, and I'm sure you'll eventually hit on the combination that works for you and your family. Good luck, and happy pizza-making!