Papa Gino's is nostalgic, not 'best'. Lots of us that grew up in MA have eaten their pizzas with your families, at birthday parties, work lunches, etc.
I'd call them a 'standard bearer'. There are both worse and better, but you can compare all the others to Papa Gino's and people will know what you mean.
Having moved to the south there are only 'local' independent pizza shops, or, like, Papa John's or Pizza Hut. There don't seem to be regional chains like that here.
I make my own sauce, and cheese mixture, and buy frozen dough balls. Yeah I've made my own plenty of times but really, the juice isn't worth the squeeze with dough. Look for DePalo Foods pizza dough in your grocer's freezer section. Wegmans pizza dough is great. BIG 28oz balls you can cut in half and still make two full-size pies. Ask them for it frozen if they only have thawed dough balls in the case. Then you can thaw and use it at your own pace. They have them in the back...
As for places to go, there's a place called Pasquale's in Westfield. They make HUGE party-size pizzas. When I went to WSC in the 80s my roommates and friends and I would go in on one and it'd last us the weekend. Their dough is amazing. Just the right amount of crust on the outside and chew on the inside. They really make a great pizza there. If driving the Pike, get off at the Westfield Exit and it's only a mile or so down Route 20. On the right, just after the Connecticut River bridge.