t/s: cold pizza vs reheated pizza

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i've determined after years of study that--the day after--thin pizza is a dish best served cold and chicago-style is best served piping re-hot.

― gear (gear), Saturday, 6 August 2005 21:55 (twenty years ago)

They are both good but I am strictly off cheese until the mold season is over.

― Rockist_Scientist (RSLaRue), Saturday, 6 August 2005 21:57 (twenty years ago)

Is Chicago-style big fat crusts? Cos they're best reheated then thrown in the bin. Thin pizza is lush any time.

― Anti-Pope Consortium (noodle vague), Saturday, 6 August 2005 21:58 (twenty years ago)

Cheese mold = good, but disappointingly unhallucinogenic.

― Anti-Pope Consortium (noodle vague), Saturday, 6 August 2005 21:59 (twenty years ago)

I like mine room temp, no refrigeration or reheating.

― Truckdrivin' Buddha (Rock Hardy), Saturday, 6 August 2005 22:08 (twenty years ago)

Definentely reheated. In the oven though, no microwaves. Unless the pizza is only a couple of hours old I suppose

― phil ron hubbard, Saturday, 6 August 2005 22:52 (twenty years ago)

Reheated, 'cause the flavours have a had a chance to meld longer in refrigeration, resulting in BAM TASTE EXPLOSION when made hot again.

― Tantrum The Cat (Tantrum The Cat), Saturday, 6 August 2005 23:30 (twenty years ago)

Not being a man of universal pizza experience, but rather a person whose pizza exposure has been both sheltered and parochial, I must nonetheless express my preference for reheated pizza, provided it is not done in a microwave, but in an oven - either full-sized or toaster oven - for this approach revives the crustiness that is so fitting for a crust and banishes therefrom the sogginess that displeases.

― Aimless (Aimless), Sunday, 7 August 2005 00:29 (twenty years ago)

Aimless, OTM. The only way to eat pizza the day after. Going a step further, heated open air, slowly (low heat oven) on a piece of tin foil. Guaranteed, better than first day fresh.

― Wiggy (Wiggy), Sunday, 7 August 2005 02:06 (twenty years ago)

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