My wife and I have always enjoyed Take N' Bake pizza, since it avoids killing yourself to get home before your pizza cools too much. We've done tons of pies from Patty's Pizza in Santa Monica. While their pizzas are quite good, I'm not a great fan of their thin crust which lacks that essential crunch when you cut and bite into it.
We've also tried D'Amore's Westwood a few times since it opened and have become big fans of their crust. Called 'em last night and asked if they would do a take and bake pizza. They said they don't do pure take and bake, but they will cook the pie only about 80% of the way (crust is still blond) and you finish it at home. We ordered two small pies (bianca and meat lovers), brought 'em home at 4 p.m. and finished cooking them a few hours later -- on a stone at 500 degrees. Took only about 5 minutes and they were identical to the regular fully cooked pies straight out of the restaurant's oven.
I assume the other locations will do the same thing.