I notice that in small, cheap "sub-shop" type pizza places the crust is almost always bad, what I call "spongy", having a rubbery texture and often little air bubbles.

Higher class, brick oven type places, like Bertucci's or Pizzeria Regina have a much better dough which is not rubbery.

Why is this? I know that [Bertucci's makes their own dough](https://www.youtube.com/watch?v=jO4VwczXyPQ) because I can see them make it from flour. Is that the reason, the cheap places are buying pre-made dough and then freezing it or something?

Note that this question is about thin-crust Neapolitan pizza, not deep dish.