I live 2 blocks from Tutti Gusti in Canton, so that's my go-to pizza place. Nothing amazing, but they make their own dough which is solid. It'll sound weird, but their pizza left over, and then reheated on a hot pizza stone, may be even better than when it's fresh. The inside of the dough stays nice and chewy but the outside gets really crispy. I can go either way, chewy or crunchy, on my crusts. Really depends on what the toppings are going to be.
I like Matthew's as well, they do deep dish pies. Their crab pie is excellent.
Haven't had Pizza Verde yet, but have heard it's good. I'll agree with those that say both Joe Squared and Johnny Rad's are very good. Especially if you're a fan of crispier crusts. I like the more inventive topping combinations at Joe Squared, the corn and crab is awesome. I've only had Hersh's once, I can't be fair to them, and it's certainly no fault of their own, but I can't eat in that location without being very upset that Rub is gone. Rub was my favorite restaurant in the city.
I also make my own pizza, dough included, as well like Sean mentioned. I like to grill them, but also do it on my pizza stone occasionally. I don't make homemade sauce. Don Pepino's in a can all the time!