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I think it depends on the pizza.
I think it depends on the pizza. How do you reheat?
I know it sounds weird, but my favorite way to reheat pizza is in a frying pan with some olive oil. Do it until the bottom gets crispy and some of the cheese melts over the edge and burns. Yum!
Very interesting skillet idea. Do you get enough cheese melt-age with no lid?
Do we have any other fans of cold pizza here? I don't eat leftovers cold all the time, and a thick/Sicilian slice is only enjoyed when reheated, but a thin NY slice is just fine with cold, congealed pepperoni grease on top.
Redox, haha. I can just imagine the pizza cellars with pies hanging from racks. They would describe the taste as "funky", and then everyone would buy it. The price hike would be justified due to "moisture loss", whereby the flavor is concentrated.