Pineapple Express: Someone Is Wrong on the Internet?

[Meech17]

Personally I'm just a fan of eating my day old pizza cold.

 

[CleverNickName]

Personally I'm just a fan of eating my day old pizza cold.

Most of the time, I eat leftover pizza cold.

But on the rare occasion that I heat it up, I use a cast iron skillet. I've been told my method is unorthodox, though:
1. Heat a little olive oil in the skillet
2. Add the pizza cheese-side down
3a. When the cheese is bubbly and a little toasted, flip it.
3b. Adding more toppings? Now's the time.
4. Let the slice cook until the crust is crisp and the slice is heated through.
5. Serve.

 

[payn]

Personally I'm just a fan of eating my day old pizza cold.

Depends on type. I do like a simple thin crust pepperoni cold. Most other types, I reheat tho.

 

[Whizbang Dustyboots]

That thread is going to be closed remarkably quickly.

 

[Bedrockgames]

Personally I'm just a fan of eating my day old pizza cold.

We have a few styles of pizza here and one we just call greek pizza (usually you find it at places with "house of pizza" in the name or with really old fashioned Italian names). It is a thicker pizza made in a round pan with a buttery crust and a thick, thick layer of cheese that becomes this solid layer of flavor the next day

 

[TiQuinn]

I really want pizza now.

 

[Meech17]

I really want pizza now.

I say this nearly daily.

 

[Ryujin]

We have a few styles of pizza here and one we just call greek pizza (usually you find it at places with "house of pizza" in the name or with really old fashioned Italian names). It is a thicker pizza made in a round pan with a buttery crust and a thick, thick layer of cheese that becomes this solid layer of flavor the next day

We only had one place, around here, that made pizza like the one you describe. The dough was so think that it was practically a loaf of bread. There was maybe a half an inch of cheese on it, with barely a hint of sauce by comparison to a standard pizza. Despite the thickness, they managed to make the crust crispy.

 

[Umbran]

We have a few styles of pizza here and one we just call greek pizza ...

"In the cuisine of the United States, Greek pizza is a style of pizza crust and preparation where the pizza is proofed and cooked in a metal pan rather than stretched to order and baked on the floor of the pizza oven. A shallow pan is used, unlike the deep pans used in Sicilian, Chicago, or Detroit-styled pizzas. Its crust is typically spongy, airy, and light, like focaccia but not as thick. The crust is also rather oily, due to the coating of oil applied to the pan during preparation.

In the United States, Greek-style pizza is common in New England and parts of eastern New York State."

 

[Mannahnin]

"In the cuisine of the United States, Greek pizza is a style of pizza crust and preparation where the pizza is proofed and cooked in a metal pan rather than stretched to order and baked on the floor of the pizza oven. A shallow pan is used, unlike the deep pans used in Sicilian, Chicago, or Detroit-styled pizzas. Its crust is typically spongy, airy, and light, like focaccia but not as thick. The crust is also rather oily, due to the coating of oil applied to the pan during preparation.

In the United States, Greek-style pizza is common in New England and parts of eastern New York State."

Can confirm. A lot of the older pizza places here in Southern New Hampshire are this style. A lot of them actually have Greek names, too. Two within a few blocks of my place are Annula's and Souvlaki Pizza and Subs.