If you can’t stand the heat, get out of the kitchen or remove the oven. Papa Murphy’s did the latter when it opened the doors to its first shop in 1981, ditching the bake-and-deliver method for the take ‘n’ bake method. This technique gives the kitchen staff more time to focus on kneading fresh pizza dough and blanketing it with toppings in plain sight of customers. The flurries of veggies, meats, and cheeses fall onto stuffed, thin-crust, and signature pies that customers can augment with sides of cookies, cheesy bread, or a Cinnamon Wheel—a sweet treat whose recipe of cinnamon spread, crumbled streusel, and a round base can be traced back to early caveman chefs. Though Papa Murphy’s has spread to more than 1,200 locations, the chain holds each of its franchises to the highest-quality standards and was rewarded for its efforts with the Consumers’ Choice award for Best Pizza Chain from Restaurants and Institutions magazine in 2009.