Menu Description: "Applewood smoked bacon, grilled chicken and Mozzarella cheese, hearth baked, then topped with Roma tomatoes, chilled chopped lettuce tossed in mayonnaise and fresh sliced avocados."

There's no better way to clone the great pizzas from this creative chain than to start with dough made from scratch. Since the best way to recreate commercial-style pizza dough at home is to use the same slow-rising technique the pros use, you're going to have to plan ahead at least 24 hours. This is the length of time it will take for the gluten in the flour to work its magic while resting comfortably in your refrigerator. And, if you've got the patience, I think 48 hours is even better. Once the dough is ready to go, you should bake your pizzas – this recipe makes two – on a pre-heated pizza stone in your oven. If you don't already have one, you can find one of the round or rectangular stones in just about any houseware store. This cooking method is the absolute best way to produce an evenly baked finished product with a texture and taste that mirrors to the amazing pies CPK whips out of rocket-hot brick pizza ovens.