What started for founder Bill Larson as a small pizza parlor in 1959 in Menlo Park, California, has expanded to more than 500 restaurants today. Throughout those years of growth, the pizzaiolos at each Round Table Pizza have been mixing, kneading, and rolling out their made-from-scratch dough every morning.

They then sling pies throughout the day, prepping doughy rounds for zesty tomato sauce made from handpicked produce. They sprinkle on their three-cheese blend of whole-milk mozzarella, aged Cheddar, and Provolone, followed by a dash of fresh-cut veggies and premium meats. With a flourish, they toss each pie into a super-hot oven, a place that shimmers with heat and pride as it creates browned and bubbling masterpieces.

The resulting menu includes specialty pizzas such as the King Arthur's Supreme, a Mediterranean-inspired assemblage of pepperoni, green peppers, and black olives, and the Wombo Combo, which quickly earns a pass for its bizarre name and its mouthwatering mix of bacon, pepperoni, Italian sausage, and artichoke hearts.