On Monday, July 18, 2016 at 1:42:21 PM UTC-4, Gary wrote:
> sf wrote:
> >
> > Don't forget to reheat your slices in a cast iron skillet (if you have
> > one). They turn out tasting like they're fresh from the oven.
>
> Thanks for the tip, sf. I do have a set of 3 cheap "Martha Stewart" cast
> iron pans. They are seasoned but never used.
>
> So do you heat a pan up on the stovetop then reheat pizza there? Or
> reheat in the oven? I just reheat pizza in the microwave...no worries
> and quick.

It makes the crust leathery. Heating in a pan (cast iron not really
necessary) makes the crust crisp, just as it originally came out
of the oven. It might take a little longer, but you can pour a
beverage or make a salad (ah, hah, hah, hah. It's the way I tell them...)
while waiting for the pizza to heat up.

Cindy Hamilton