Most people look at food cost as the culprit, but low prices are the real culprit.
The market determines your price. My experience is that trying to make a better pizza and compete with chains on price is suicide. Branding is remarkably powerful. People would rather pay more for a mediocre pizza from chain store than pay less for a better pizza from an independent store.
That's why the large chains are large. It isn't from having delicious food.
Make a different pizza instead. You have to be something different. Better service doesn't count. You need a magic bullet. Something that you make that no one else makes. The chains are going to kill you. You can't take more than 10% of their customers even if you're 25% cheaper in price.
I have always run about 20% food cost on pizza (side orders are higher), but I'm the exception to the rule. Your volume affects whether your food cost is viable. My prices are higher, so I can get away with it.
33% would be the highest food cost I would go on an eat-in restaurant. About 30% may be a reasonable target for you.
Portion and control your cheese very carefully. That's most important in controlling food cost.