My most precious tool - Pizza oven

[Vanitas]

Addie, a cold slice in the morning is pure delight! The way the cheese congeals? YUM! Almost better than warm pizza.

 

[Addie]

Addie, a cold slice in the morning is pure delight! The way the cheese congeals? YUM! Almost better than warm pizza.

Ah yes. I have woken up in the middle of the night and raided the fridge. That cold pizza was calling my name.

 

[RPCookin]

My wife would agree with you. Personally the thought of congealed cheese and grease makes me a bit ill. It only takes about 10 minutes in a 350° oven to make leftover pizza almost as good as it was when fresh, and that's how I do it.

When I make it from scratch there are rarely any leftovers to worry about anyway.

 

[GotGarlic]

My wife would agree with you. Personally the thought of congealed cheese and grease makes me a bit ill. It only takes about 10 minutes in a 350° oven to make leftover pizza almost as good as it was when fresh, and that's how I do it.

When I make it from scratch there are rarely any leftovers to worry about anyway.

Same here, although I warm it up in the toaster oven. The flavor is better when it's warm.

 

[Addie]

My wife would agree with you. Personally the thought of congealed cheese and grease makes me a bit ill. It only takes about 10 minutes in a 350° oven to make leftover pizza almost as good as it was when fresh, and that's how I do it.

When I make it from scratch there are rarely any leftovers to worry about anyway.

There wouldn't be any leftovers here in this house either if I could eat like other folks do.

 

[Cooking Goddess]

Same here, although I warm it up in the toaster oven. The flavor is better when it's warm.

Sometimes we'll get Uno's take-out special of two regular (not personal) sized pizzas for $20, planning a couple of meals from them. When we reheat the leftovers, I take the pizza out of the 'fridge and let it warm while I make a salad. Also while making salad, I preheat the oven and pizza stone to about 450. The pizza is just right to pop into the oven when it's ready, comes out crispy on the bottom as if you were eating it fresh in the restaurant. Kinda a lot of work for that one slice of Midnight Munchies pizza, though.

 

[Vanitas]

Leftovers are a wonderful thing, especially when it's pizza.

I make sure there's enough for leftovers when I make pizza.

 

[Kayelle]

I like my leftover pizza reheated in a dry skillet on low with a lid. Quick and easy, and tastes like fresh baked with a crisp crust.

 

[Zagut]

To stay on topic I'll have to say that either pizza oven would do it for me. The quality of the pie it produces is what I'm after when I dine out. The oven it comes out of is secondary.

Now to add to the drift.

There is no need to re-heat leftover pizza.

The flavor profile of fresh and room temp pizza are 2 different things and both are wonderful.

Leftover pizza is a rare beast here but it's scarfed down without the need for extra energy consumption and enjoyed to it's fullest.

In fact it doesn't make it past Breakfast.

 

[GotGarlic]

Pizza right out of the fridge isn't room temperature - it's cold. Room temp is okay, but for me, hot sauce and gooey cheese are much more tasty And if I'm warming up pizza in the toaster oven rather than toasting toast, that's okay by me. But variation makes the world more interesting, so bon appétit!

 

[cooking-2014]

The domed oven is visually stunning and will create a real atmosphere for the whole restaurant - assuming functionally it will fit your needs.

The built-in wall oven is boring, unless you create some type of seating area around it as the focus of the space.

For example: http://bestinsonoma.com/wp-content/uploads/lasalette-restaurant.jpg

Just my opinion.