On Mon, 7 Dec 2009 14:57:32 +0100, "ViLco" >
wrote:

>zxcvbob wrote:
>
>>> Thanks! I have oven reheating down to a science, but I wanted to
>>> know about people's experience with skillet reheating.
>
>> I use a skillet, and think it works better than any other method
>> i've tried. I'm not sure what trouble you're having. (yes, it
>> takes a lid)
>
>I agree, it's the best method and it's better with the lid. But there's a
>big issue: how thich was the pizza that sf re-heated? The ones I bring home
>from pizzerias are all in the 2-3 millimeters range, and that helps a lot.
>If I'd had to reheat a thicker pizza I'd use another method, like when I
>reheat pizza from a bakery, and those are usually way thicker than pizzeria
>ones, they are in the 2-3 centimeters range and they require an oven to
>reheat thoroughly.

It's a skinny one, vilco... as skinny or skinnier than yours. Roman
style skinny. I didn't have a problem with the crust bottom. I just
thought the top of the edge was not crisp enough. I took it out when
the cheese got melty. As you know American pizzas have way too much
cheese on them unless you're standing over the pizza maker while he
assembles it, so that's part of the issue. I didn't even think about
a potential cheese problem when I ordered pesto and artichoke for
delivery.

--
I love cooking with wine.
Sometimes I even put it in the food.