I try to keep it New York and Italian, with thin crust, no deep dish stuff (that's casserole). 'Fridge it and reheat it in the oven, never microwave. Sometimes it's better the second time and never hesitate to add an additional type of cheese or other ingredient but no more moisture, no tomatoes or gooey stuff. But everyone is their own pizza expert; my way sounds repulsive to 75% of readers here, who have their own rituals. The main thing is, if you eat it up, you're doing it right.
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