sf wrote:

>> 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.

Very likely. Then you need to give it some heat from above, too. IMHO a
toaster, as many have pointed out, is the best option in that case.

> I didn't even think about
> a potential cheese problem when I ordered pesto and artichoke for
> delivery.

LOL, pesto over pizza is a nice idea. Did they put just some drops here and
there or was the dose more pervasive?
--
Vilco
Think pink, drink rosè