Originally Posted by ILuvParis

Microwave, oven or (surprising to some) frying pan? Microwave is the worst - tough crust. If you have soggyish crust, I find putting the pan in the over while it's preheating and then putting the pizza on a hot pan, helps crisp it up. Frying pan works well to crisp the crust too - especially if it's cut Chicago tavern style (squares) and you just have a couple of slices. Deep dish needs to go in the oven. Tons (literally) of pizza experience here.



I tell people on a 1-10 scale, almost all pizza starts at about a 5 and just gets better.

I remember my first Chicago style pizza too. I'm from Illinois, but not Chicago so I was not familiar. Alferno's on Rush. There was one on Broadway too. I thought I had died and gone to heaven.