I don’t see how anyone could compare a frozen pizza to Papa Murphy’s. The best frozen pizza I’ve had is California Pizza Kitchen, but it’s still a frozen pizza. Papa Murphy’s is fresh; you watch them prepare the dough and assemble it right in front of you with fresh vegetables. If you cook it within the hour it’s quite good, especially with the garlic sauce.
Admittedly, a very good restaurant pizza should be better, especially if they have a proper brick oven. But most pizza places mentioned in this thread don’t have that.
It also might depend on the type of crust. For take-and-bake, I generally stick with thick crust because you want it more doughy/bread-like, which a regular oven can produce nicely. Thin crust is more touchy with respect to the type of oven.