The freezer to oven rack sounds like the best solution for me...Its like having red baron, but not!
As for the skillet method, I have done this before for slices and it works great. I especially use this method if we end up getting pizza out and have left overs. I can take it home, reheat, and add more char...its awesome!
Im going to be reheating Half a pizza tomorrow for lunch, so Ill let you guys know how it turns out for me, if this freezer method works out great it will change things! Ill be able to cook pizza once a week, but have it multiple days! And the extended life is great too!