Jon, I use Firefox with the add on Lazarus: Form Recovery
. It's saved my butt countless times.
Regarding re-heats... I treat re-heating like toasting. Great bread shouldn't need to be toasted. If I'm hungry, there's no slice pies on the horizon and the slices are room temp, I might have them re-heat it for a few seconds to take the chill off, otherwise, I prefer my pizza one of two ways.
1. 10 to 15 minutes after being removed from the oven (with 12 being close to ideal).
2. Refrigerated, the next morning. Refrigeration accelerates staling, so it has to be the next morning. Past that and the quality drops.
As far as slices versus whole pies are concerned... in my experience, I'm not sure why this is, but it seems like slice pies tend to get a little more attention to detail than whole pies. The reasoning might be along the lines of "this slice is going to be seen by customers, so it has to look good, while this pie is going straight into a box, so I don't need to be quite so meticulous" Slice pies, at some places, also have a tendency to be larger. The place from my youth used to do a 21" pie. For NY, larger, if stretched adeptly, is always better.