As indicated at page 16 of the Pendleton Mills brochure at http://www.pfmills.com/filebin/pdf/technical_informational_booklet_v1-opt.pdf
, at the time a pizza comes out of the oven it has a temperature of about 185 degrees F (85 degrees C). In his post at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,26934.msg272696/topicseen.html#msg272696
, Tom Lehmann, who is a pizza expert with the American Institute of Baking (AIB) and very highly regarded in the industry, uses the temperature of the pizza discussed there of 200-210 degrees F (93.3-99.9 degrees C). So, unless one puts a pizza on a heating shelf or uses a heat lamp or something similar while awaiting pickup, it will thereafter be at the mercy of the temperature to which the pizza, in its box, is subjected. And since thermal transfer is from hot to cold, the pizza will immediately start to cool off. How much it will cool off, and all else being equal, will depend on how long it is exposed to the ambient temperature during transport to the customer's home. Since you are in London, where temperatures are around 3-10 degrees C (37.4-50 degrees F) at this time of year, a pizza isn't going to be warm for long. And if your pizza is a thin crust pizza, and especially with a low mass, it will cool off faster than a thick crust pizza.
The problem you have described is a common one--one that plagues just about all pizza operators who offer pizza for delivery or pickup. One pizza operator who posts often at the PMQ Think Tank, which is a forum that is visited mostly by professional pizza operators, has gone so far as to describe the situation as follows: Good luck. Thin, crispy, hot and delivery do not co-exist.
). And I suspect that the member was talking about using some kind of insulated pizza bag or system to help keep the pizza warm until it reached the customer's destination. You will see further discussion of the type of problem you have raised at http://thinktank.pmq.com/viewtopic.php?f=6&t=13432&p=82798&hilit=#p82798
. And Tom Lehmann weighed in on the subject at the end of his PMQTT post (last two lines) at http://thinktank.pmq.com/viewtopic.php?f=6&t=10765&hilit#p74544
, where he said: Train your customers to put the pizza back into their home oven at 400F for about 5-minutes to recrisp the pizza before serving. I've not seen a box or bag that eliminated the problem yet.