I have never had a Round Table pizza but if your clones tasted half as good as they look, I don't think that there is much that we can offer in the way of advice. However, I would say that from the perspective of the home pizza maker, the biggest obstacle to success with an RT clone is being able to roll out the dough to simulate what a commercial roller or sheeter does. Warming up the dough to a decent temperature before rolling it out helps with the rolling process but I am sure that it alters the structure of the dough in a way that may be less than desirable. It is also possible that after Round Table filed for bankruptcy it changed its formulations and methods in ways that have taken them away from their original formulations and methods. Often, the product suffers as a result. In cases like that, it is at least good to have a clone formulation that yielded good results even though the clone may not be perfect.