Yesterday, I made one of my "best ever" thin-crust pizzas. I ended up undercooking the crust because the toppings were starting to burn.
The pizza was good, but it lacked the crackery cripness that I was hoping to achieve.
Today, for lunch, I took a cold leftover piece and pondered the best way to reheat it. I usually just zap it in the microwave for 10 or 20 seconds which heats the slice up nicely, but the crust is always soft.
Today I tried something new... I took a frying pan and put it on the stove. I cranked the burner to "high" and let the pan get hot. The pan was dry, no oil.
Once hot, I plopped the slice of pizza in the pan and checked the bottom every 30 seconds or so. After several minutes, the bottom of the pizza turned a nice golden brown and the cheese started to soften up. I put the slice in a napkin and chowed down...
The results: Pizza BETTER than "fresh out of the oven"... The crust had nice crispness and toothiness to it... the toppings were somewhat hot and the cheese perfectly melted. It was a "perfect" cracker pizza... it had just the right amount of crispness!
Now to get it to come out of the oven this way...