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12-18-2014, 10:23 PM
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#21
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Senior Cook
Join Date: Mar 2012
Location: British Columbia
Posts: 180
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Addie, a cold slice in the morning is pure delight! The way the cheese congeals? YUM! Almost better than warm pizza.
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"The only way of understanding the limits of the possible is to venture a little way past them into the impossible." -Arthur C. Clarke
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12-19-2014, 03:06 AM
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#22
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,817
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Quote:
Originally Posted by Vanitas
Addie, a cold slice in the morning is pure delight! The way the cheese congeals? YUM! Almost better than warm pizza. 
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Ah yes. I have woken up in the middle of the night and raided the fridge. That cold pizza was calling my name.
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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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12-19-2014, 09:05 AM
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#23
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,609
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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.
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Rick
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12-19-2014, 10:38 AM
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#24
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,442
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Quote:
Originally Posted by 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. 
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Same here, although I warm it up in the toaster oven. The flavor is better when it's warm.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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12-19-2014, 11:34 AM
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#25
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,817
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Quote:
Originally Posted by 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. 
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There wouldn't be any leftovers here in this house either if I could eat like other folks do.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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12-19-2014, 08:08 PM
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#26
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 10,518
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Quote:
Originally Posted by GotGarlic
Same here, although I warm it up in the toaster oven. The flavor is better when it's warm.
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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.
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"Eating ruins your appetite"~Mom
"If you don't use your head, you gotta use your feet."~~~more Mom
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12-19-2014, 10:03 PM
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#27
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Senior Cook
Join Date: Mar 2012
Location: British Columbia
Posts: 180
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Leftovers are a wonderful thing, especially when it's pizza.
I make sure there's enough for leftovers when I make pizza.
__________________
"The only way of understanding the limits of the possible is to venture a little way past them into the impossible." -Arthur C. Clarke
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12-19-2014, 11:13 PM
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#28
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,488
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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.
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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12-20-2014, 12:15 PM
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#29
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Head Chef
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,299
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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.
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12-20-2014, 01:01 PM
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#30
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,442
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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!
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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