| T O P I C R E V I E W |
| Arm Arm Arm |
Posted - 04/26/2013 : 22:00:26
I like cold pizza; though I usually prefer it room temperature.
Next day, take it out of the fridge, let it warm up a bit and eat it. Though I have had it right from the fridge and a bit cool.
Microwaving is fine, reheating it in the oven is good but I've found the best is to toss it on a frying pan, medium heat, no other oil or butter or anything, give it about five to eight minutes depending and you get a nice crispy slice. Perfect. I found the tip online, gave it a try and believe it to be the superior way of reheating pizza.
|
| 11 L A T E S T R E P L I E S (Newest First) |
| trobrianders |
Posted - 05/02/2013 : 13:00:33
I dunno, I can see myself liking a band called Flat Beer.
_______________
Ed is the hoo hoo |
| floop |
Posted - 05/02/2013 : 09:05:27
life's too short, for either
 green star member since 2006. smb? |
| trobrianders |
Posted - 05/02/2013 : 09:03:52
Flat beer also
_______________
Ed is the hoo hoo |
| danjersey |
Posted - 05/02/2013 : 08:21:23
There's gotta be band named Cold Pizza |
| floop |
Posted - 05/01/2013 : 04:33:14
but, open faced sandwiched suck
green star member since 2006. smb? |
| hammerhands |
Posted - 04/30/2013 : 22:24:37
Some pizzas are better cold than others.
I try to explain to people that cold pizza is almost exactly an open faced sandwich. |
| trobrianders |
Posted - 04/30/2013 : 21:54:53
That's how the economy crashed dan. But I'm fucked if I'm gonna eat cold pizza now. Cold pizza'a a false economy. You eat that shit when times are good not bad.
_______________
Ed is the hoo hoo |
| danjersey |
Posted - 04/30/2013 : 16:44:43
buy a new pie it's only pizza |
| Arm Arm Arm |
Posted - 04/27/2013 : 08:49:36
I used to just throw it on the oven rack itself but sometimes the cheese would melt and drip, a topping or two would slide off, making a mess. Then I'd set up a tray underneath to catch anything that fell. Microwave was fine when I wanted it warmed up but didn't have the patience to preheat the oven. Once you get the timing down so you don't burn the crust, the stovetop frying pan method works great, crispy crust, nicely melted cheese. I've only used it with N.Y. style pizza, I know some people like a thicker crust but not me. The thinner the better!
Usually pizza's gone on the next day, though I've had it two days old and still liked it. I haven't been to New York in years but it was amazing, great pizza everywhere. I'd snack all day, didn't even really care for a restaurant at night, could just subsist on slices.
|
| floop |
Posted - 04/27/2013 : 06:31:47
toaster oven (essentially broiler) at 400 degrees on aluminum foil to prevent crust from burning
in my opinion pizza has a 1 day window for reheating. after that it turns to shit. the dough gets spongy and disgusting. makes me want to puke
green star member since 2006. smb? |
| BLT |
Posted - 04/27/2013 : 04:19:59
I don't like it cold and I don't own a microwave so it's one of the oven methods. The quickest way is the broiler. Just don't walk away from it. The good thing about this method is the cheese will be soft all the way through. |
