I've made this comment on previous pizza threads but these days, at least around here, about 90% of the accesible takeaways (local to me or in town centre) use the conveyor belt ovens.
To me it seems that wherever you get your pizza from it is pretty much similar to the other places. I assume that they do it because it's less hassle for them. They just stick the pizza on and leave it until it comes out the other side. No need to check if how cooked it is or checking to see if the base is crisp or forgetting about it all together.
There are a couple of good places in town that still use the old pizza ovens and they come out much better. Crispy bottoms
I would love to find a place with a wood burning oven but I guess that's too much to ask for in a small town.
I think one of the Italian restaurants has one but they don't deliver or takeout and they are pretty expensive.