This is a regional place, but I had a "pizza" once at a place called Austin Avenue...and by "pizza," I mean a mound of cheese and sauce on semi-cooked dough without being spread out.
It was hands down the most horrible resemblance of pizza I'd ever had...to the point that even the frozen selections or lesser chains instantaneously became more bearable at least on some level.
Of the frozen selection, I think the biggest determining factor is preparation and how one is cooked. There have been plenty of times where I've miraculously managed to cook a Tombstone just right and it's been pretty decent. On the other hand, I'd say DiGiornio is the weakest link in that chain...whenever I've cooked one of those, it's come out really doughy. When you pick up a slice and it just droops into a downward angle? Ugh.
But to the poll at hand, from personal experience, I'd give the win to Little Ceaser's. Now I'm currently in college...so to be fair, when you're hungry for pizza and only have 5 bucks to go on, you'll take what you can get and in those instances, the Hot-N-Ready is tolerable. But of those four, that would definitely be a last resort. I'd go with Dominos out of all of them.
What's funny though is that sometimes, the specialty pizzas our on-campus dining hall will have absolutely rock from out of nowhere. Now they do the typical pepperoni and cheese everyday...but I'm talking when we get BBQ chicken pizza or Margherita pizza.
I really want to travel to New York or Chicago once I graduate and a big part of that are the respective pizza options haha. Some actual, genuine deep dish AND a place like the original Ray's both sound so enticing.
Please change it. 
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