Leftover Pizza - Hot or Cold?

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I baked two pizzas for dinner last night, with some leftover. I've always
eaten leftover pizza cold, but just as I was ready to eat lunch today, I
decided to pop a couple of pieces in the toaster oven. I had both the top
and bottom elements on and the pizza was terrific! The crust browned some
more and the cheese bubbled up and browned, too. I'll certainly do this
again. In fact, right now I wish there was more leftover!

I used to do that when I had a toaster oven, too. The crust comes out nice
and crispy. Sometimes I'd add some extra cheese to it when I reheated it,
too. I love it that way! (I'm gonna get me another toaster oven now!)

kili

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I baked two pizzas for dinner last night, with some leftover. I've always
eaten leftover pizza cold, but just as I was ready to eat lunch today, I
decided to pop a couple of pieces in the toaster oven. I had both the top
and bottom elements on and the pizza was terrific! The crust browned some
more and the cheese bubbled up and browned, too. I'll certainly do this
again. In fact, right now I wish there was more leftover!

--
Wayne Boatwright *¿*

Wayne, when I read your posting, I ran for my camera to take a couple of
pics of a great pizza screen that I use when I use the regular oven. The
first pic is a small screen, the second pic so you can it the wires closeup.
They are aluminum and very sturdy. You can get them in all sizes, quite
inexpensive. They are excellent. If you bring home a pizza, put it on this
in your oven and it will immediately perk up. Put a couple of slices of
left-over -- just like you say in your oven, terrific - almost new again.
I don't see these screens in regular kitchen stores, but they are on line
very cheap, but I bought mine in a cook's kitchen supply in CT. They should
be using these screens in Costco where the big pizzas get pretty flimsy
after setting even under the lights in mostly a solid-based pan.
Dee Dee

http://tinypic.com/et5lw3.jpg

http://tinypic.com/et5m4h.jpg

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I baked two pizzas for dinner last night, with some leftover. I've

always

Quoted message said:

Quoted message said:

eaten leftover pizza cold, but just as I was ready to eat lunch today, I
decided to pop a couple of pieces in the toaster oven. I had both the

top

Quoted message said:

Quoted message said:

and bottom elements on and the pizza was terrific! The crust browned

some

Quoted message said:

Quoted message said:

more and the cheese bubbled up and browned, too. I'll certainly do this
again. In fact, right now I wish there was more leftover!

--
Wayne Boatwright *¿*

Wayne, when I read your posting, I ran for my camera to take a couple of
pics of a great pizza screen that I use when I use the regular oven. The
first pic is a small screen, the second pic so you can it the wires

closeup.

Quoted message said:

They are aluminum and very sturdy. You can get them in all sizes, quite
inexpensive. They are excellent. If you bring home a pizza, put it on

this

Quoted message said:

in your oven and it will immediately perk up. Put a couple of slices of
left-over -- just like you say in your oven, terrific - almost new again.
I don't see these screens in regular kitchen stores, but they are on line
very cheap, but I bought mine in a cook's kitchen supply in CT. They

should

Quoted message said:

be using these screens in Costco where the big pizzas get pretty flimsy
after setting even under the lights in mostly a solid-based pan.
Dee Dee

http://tinypic.com/et5lw3.jpg

I've seen those before, Dee Dee! I can't remember who I knew that used one.
I can just imagine how great they work!

kili

Quoted message said:

http://tinypic.com/et5m4h.jpg

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

I baked two pizzas for dinner last night, with some leftover. I've
always eaten leftover pizza cold, but just as I was ready to eat lunch
today, I decided to pop a couple of pieces in the toaster oven. I had
both the top and bottom elements on and the pizza was terrific! The
crust browned some more and the cheese bubbled up and browned, too.
I'll certainly do this again. In fact, right now I wish there was
more leftover!

Leftover pizza should always be eaten cold IMO. Right out of the fridge.
It's a great breakfast if you have a bad hangover 😉

Micahel

--
Send email to dog30 at charter dot net

In article <[email hidden]>,

Wayne Boatwright said:

I baked two pizzas for dinner last night, with some leftover. I've always
eaten leftover pizza cold, but just as I was ready to eat lunch today, I
decided to pop a couple of pieces in the toaster oven. I had both the top
and bottom elements on and the pizza was terrific! The crust browned some
more and the cheese bubbled up and browned, too. I'll certainly do this
again. In fact, right now I wish there was more leftover!

I eat it both ways.
Depends on what mood I am in, and how much of a hurry I am in. <lol>
Placed on an OPEN electric grill works too!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Fri 21 Oct 2005 11:56:28a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I baked two pizzas for dinner last night, with some leftover. I've
always
eaten leftover pizza cold, but just as I was ready to eat lunch today,
I decided to pop a couple of pieces in the toaster oven. I had both
the top and bottom elements on and the pizza was terrific! The crust
browned some more and the cheese bubbled up and browned, too. I'll
certainly do this again. In fact, right now I wish there was more
leftover!

--
Wayne Boatwright *¿*

Wayne, when I read your posting, I ran for my camera to take a couple of
pics of a great pizza screen that I use when I use the regular oven.
The first pic is a small screen, the second pic so you can it the wires
closeup. They are aluminum and very sturdy. You can get them in all
sizes, quite inexpensive. They are excellent. If you bring home a
pizza, put it on this in your oven and it will immediately perk up. Put
a couple of slices of left-over -- just like you say in your oven,
terrific - almost new again. I don't see these screens in regular
kitchen stores, but they are on line very cheap, but I bought mine in a
cook's kitchen supply in CT. They should be using these screens in
Costco where the big pizzas get pretty flimsy after setting even under
the lights in mostly a solid-based pan. Dee Dee

http://tinypic.com/et5lw3.jpg

http://tinypic.com/et5m4h.jpg

Oh, thank you, Dee! I've been tempted to order a couple of these, but
didn't know anyone who had used one. I've found these and others on the
web, so now I will put an order in.

http://www.foodservicedirect.com/index.cfm/S/307/N/2755/Aluminum_Pizza_Scre
ens.htm

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Michael 'Dog3' Lonergan said:

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

I baked two pizzas for dinner last night, with some leftover. I've
always eaten leftover pizza cold, but just as I was ready to eat lunch
today, I decided to pop a couple of pieces in the toaster oven. I had
both the top and bottom elements on and the pizza was terrific! The
crust browned some more and the cheese bubbled up and browned, too.
I'll certainly do this again. In fact, right now I wish there was
more leftover!

Leftover pizza should always be eaten cold IMO. Right out of the fridge.
It's a great breakfast if you have a bad hangover 😉

Micahel

--
Send email to dog30 at charter dot net

Yep ! Cold pizza and warm beer.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 21 Oct 2005 11:56:28a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I baked two pizzas for dinner last night, with some leftover. I've
always
eaten leftover pizza cold, but just as I was ready to eat lunch today,
I decided to pop a couple of pieces in the toaster oven. I had both
the top and bottom elements on and the pizza was terrific! The crust
browned some more and the cheese bubbled up and browned, too. I'll
certainly do this again. In fact, right now I wish there was more
leftover!

--
Wayne Boatwright *¿*

Wayne, when I read your posting, I ran for my camera to take a couple of
pics of a great pizza screen that I use when I use the regular oven.
The first pic is a small screen, the second pic so you can it the wires
closeup. They are aluminum and very sturdy. You can get them in all
sizes, quite inexpensive. They are excellent. If you bring home a
pizza, put it on this in your oven and it will immediately perk up. Put
a couple of slices of left-over -- just like you say in your oven,
terrific - almost new again. I don't see these screens in regular
kitchen stores, but they are on line very cheap, but I bought mine in a
cook's kitchen supply in CT. They should be using these screens in
Costco where the big pizzas get pretty flimsy after setting even under
the lights in mostly a solid-based pan. Dee Dee

http://tinypic.com/et5lw3.jpg

http://tinypic.com/et5m4h.jpg

Oh, thank you, Dee! I've been tempted to order a couple of these, but
didn't know anyone who had used one. I've found these and others on the
web, so now I will put an order in.

http://www.foodservicedirect.com/index.cfm/S/307/N/2755/Aluminum_Pizza_Scre
ens.htm

I hope you will like them, too.
I believe the two that I have is an 8" and a 16" which just about covers the
spectrum for us.
Dee Dee

Wayne Boatwright said:

I baked two pizzas for dinner last night, with some leftover. I've always
eaten leftover pizza cold, but just as I was ready to eat lunch today, I
decided to pop a couple of pieces in the toaster oven. I had both the top
and bottom elements on and the pizza was terrific! The crust browned some
more and the cheese bubbled up and browned, too. I'll certainly do this
again. In fact, right now I wish there was more leftover!

I often eat leftover pizza cold, but if I warm it, I put it in a
nonstick pan with a tight lid over very low heat for several minutes and
it crisps the bottom of the crust nicely by the time the cheese melts.

Bob

Michael 'Dog3' Lonergan said:

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

I baked two pizzas for dinner last night, with some leftover. I've
always eaten leftover pizza cold, but just as I was ready to eat lunch
today, I decided to pop a couple of pieces in the toaster oven. I had
both the top and bottom elements on and the pizza was terrific! The
crust browned some more and the cheese bubbled up and browned, too.
I'll certainly do this again. In fact, right now I wish there was
more leftover!

Leftover pizza should always be eaten cold IMO. Right out of the fridge.
It's a great breakfast if you have a bad hangover 😉

Micahel

You put it in the 'fridge?

Bob

OmManiPadmeOmelet said:

In article <[email hidden]>,

Wayne Boatwright said:

I baked two pizzas for dinner last night, with some leftover. I've always
eaten leftover pizza cold, but just as I was ready to eat lunch today, I
decided to pop a couple of pieces in the toaster oven. I had both the top
and bottom elements on and the pizza was terrific! The crust browned some
more and the cheese bubbled up and browned, too. I'll certainly do this
again. In fact, right now I wish there was more leftover!

I eat it both ways.

Why is it you can eat pizza but not bread crumbs?

Sheldon

Wayne Boatwright said:

I baked two pizzas for dinner last night, with some leftover. I've
always eaten leftover pizza cold, but just as I was ready to eat lunch
today, I decided to pop a couple of pieces in the toaster oven. I had
both the top and bottom elements on and the pizza was terrific! The
crust browned some more and the cheese bubbled up and browned, too.
I'll certainly do this again. In fact, right now I wish there was
more leftover!

I like cold breakfast pizza slices until the oven slices are ready.

Andy

zxcvbob said:

[snip]..., I put it in a
nonstick pan with a tight lid over very low heat for several minutes and
it crisps the bottom of the crust nicely by the time the cheese melts.

Yes, that's how I do it, too, though I use low to medium heat. Same
method as for quick 'n dirty quesadillas: dry nonstick pan, flour
tortilla, shredded/grated cheese plus whatever other toppings you have
handy. -aem

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Wayne Boatwright said:

I baked two pizzas for dinner last night, with some leftover. I've always
eaten leftover pizza cold, but just as I was ready to eat lunch today, I
decided to pop a couple of pieces in the toaster oven. I had both the top
and bottom elements on and the pizza was terrific! The crust browned some
more and the cheese bubbled up and browned, too. I'll certainly do this
again. In fact, right now I wish there was more leftover!

I eat it both ways.

Why is it you can eat pizza but not bread crumbs?

Sheldon

I don't eat pizza... but I used to. ;-)

So I can talk about it.

<sigh>
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

zxcvbob <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

Wayne Boatwright <[email hidden]> looking for trouble wrote
in news:[email hidden]:

Quoted message said:

I baked two pizzas for dinner last night, with some leftover. I've
always eaten leftover pizza cold, but just as I was ready to eat
lunch today, I decided to pop a couple of pieces in the toaster oven.
I had both the top and bottom elements on and the pizza was
terrific! The crust browned some more and the cheese bubbled up and
browned, too. I'll certainly do this again. In fact, right now I
wish there was more leftover!

Leftover pizza should always be eaten cold IMO. Right out of the
fridge. It's a great breakfast if you have a bad hangover 😉

Micahel

You put it in the 'fridge?

Bob

If I remember to I do. Otherwise it sits on the counter all night.

Michael

--
Send email to dog30 at charter dot net

Michael 'Dog3' Lonergan said:

zxcvbob <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

You put it in the 'fridge?

Bob

If I remember to I do. Otherwise it sits on the counter all night.

I've been saving leftover pizza and bringing in my lunch of late. I had
a piece from Pirrone's today. Cold.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

Oh, thank you, Dee! I've been tempted to order a couple of these, but
didn't know anyone who had used one. I've found these and others on the
web, so now I will put an order in.

http://www.foodservicedirect.com/index.cfm/S/307/N/2755/Aluminum_Pizza_Scre
ens.htm

--
Wayne Boatwright *¿*
_____________________________

Wayne, don't attempt to do homemade pizza on these without parchment as the
dough will spread right through the mesh -- I'm sure you can figure out how
that is not a good thing. Same thing is true of a store pizza that must be
baked at home. I suppose if you have a pizza that has no rise left in the
dough you could bake directly on the mesh. Usually the store that sells
fresh pizzas to bake at home sells these pans as well as heavy duty pizza
cutters.
Janet

In article <[email hidden]>,

Wayne Boatwright said:

I baked two pizzas for dinner last night, with some leftover. I've always
eaten leftover pizza cold, but just as I was ready to eat lunch today, I
decided to pop a couple of pieces in the toaster oven. I had both the top
and bottom elements on and the pizza was terrific! The crust browned some
more and the cheese bubbled up and browned, too. I'll certainly do this
again. In fact, right now I wish there was more leftover!

If it's microwave or cold, cold. If I can heat it in the oven, then
heated. However, I do like it cold for breakfast.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Fri 21 Oct 2005 03:08:50p, Janet Bostwick wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

Oh, thank you, Dee! I've been tempted to order a couple of these, but
didn't know anyone who had used one. I've found these and others on
the web, so now I will put an order in.

http://www.foodservicedirect.com/index.cfm/S/307/N/2755/Aluminum_Pizza_S
cre ens.htm

--
Wayne Boatwright *¿* _____________________________

Wayne, don't attempt to do homemade pizza on these without parchment as
the dough will spread right through the mesh -- I'm sure you can figure
out how that is not a good thing. Same thing is true of a store pizza
that must be baked at home. I suppose if you have a pizza that has no
rise left in the dough you could bake directly on the mesh. Usually the
store that sells fresh pizzas to bake at home sells these pans as well
as heavy duty pizza cutters.
Janet

Thank you, Janet. That is excellent advice that I will heed. I did begin
to wonder about putting fresh dough on the mesh. :-) The pans I have now
are heavy commercial 1" deep. I have 14, 10, and 8 inch. I was thinking
of the mesh for reheating or for frozen dough that's ready to bake. I
could use a new heavier cutter as well.

We usually have my homemade pizza, but occasionally bring home an extra
baked pizza from our favorite shop.

I do have a question that perhaps you could answer. The pizzas I bake
usually end up with a crust 1/4-3/8" thick after baking. While we really
like it this way, I would also like to try a thin crust. I've tried, using
the same dough recipe, but I always seem to get more rise regardless of how
thin the dough starts out. Can you offer any pointers?

TIA

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey