That's probably would it would have to say... in any case, I think I'll be testing to see how long and how well they hold in boxes so that we can give it a whirl.
Anyone have any advice on how best to box it? I"m thinking something with an accordion style base to allow for air to flow around the crust and prevent the heat from making it soggy?
Thanks for all the input!
I wouldn't worry about soggy Neapolitan pie. Remember in Naples, they throw it right onto a plate and it gets soggy and soft right away because they don't let it cool any on the bottom like most of us do. The main things you might want to include are...
1. A strip of baking sheet under the pie so the pizza, as it softens or gets soggy, doesn't stick to the cardboard box. (Give credit to LaSera for this idea. You can see it in some of his photos).
2. A little insert that explains all about NP, explains that soft(soggy) is appropriate, to eat it a.s.a.p. with a fork & butter knife if possible...and has a coupon for their next order.
EDIT: As for re-heating NP, it's hard but not impossible. The main thing is to prevent browning of the crust so just tossing it in a toaster oven, or regular oven, as-is, is not the way to go. Also, nuking it is just that...total destruction of beauty. After some experimenting, I have come up with this so far...
1. Preheat oven to 220c (using lower heating filaments more than upper and stay away from convection settings)
2. Transfer pie to an appropriate-sized baking sheet(wax paper, etc.)(if your pies come with this already, then you save a step for your customers!)
3. With a spray bottle filled with water, lightly spray the crust edge/rim with water. This will delay the browning of the crust for a short period. Not perfect but it works better than no moisture at all.
4. Place pie, baking sheet(paper) and all, directly on the floor of the oven, or a large cookie sheet
that has been pre-heating with the oven on the lowest rack possible(the oven floor is best!). Close oven door and monitor closely.
5. Remove pie from the oven as soon as cheese has started to bubble.
I am currently experimenting with different temps so this may not be the best yet, However it does provide a starting point. I find that the oven floor itself on a simple pre-heat is ideal for re-heating pizza, whereas placing a NP on a baking stone is too hot and will over-char the bottom and stiffen the finished pie. My last experiments in March worked well. I forgot the time they clocked in at but I think it was just around 3 minutes for thinly topped pies like Margheritas.