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.
You might as well throw it in the garbage if you are going to reheat pizza in the mircowave. I have used a hot frying pan many times and it crisps up the crust very nicely. I have also used the toaster over and put the slice directly on the rack...also not too bad. My favorite way to heat up leftover pizza is on the grill.
I have been known to bring back an entire pie from NYC or just a few slices. I always bring back 2 or 3 slices from Secret Pizza in Vegas. Heating them up directly on the hot grill is as close as you get to freshly baked. I am fine with cold pizza though.
And pizza is like sex and bacon...even bad pizza is still pizza. I think I would start at a 4 though.