I have come to the conclusion that about 75% of commercial pizza is better the next day.
@sungo Every time I reheat thin-crust in a skillet I wonder why I don't do that when it arrives fresh. Not sure it would be the same without the intermediate chilling but someday, SOMEDAY I will remember to at least try it.
@gamehawk I used to order take-out pizzas the day before I usually wanted them. stick it in the fridge and run it through the oven the next day. Papa Johns, for instance, it's like a totally different pizza once you crisp it up. (and let about 200lbs of grease drip off)
@sungo I can't remember where I first learned this but https://lifehacker.com/reheat-pizza-in-a-skillet-to-bring-back-crispy-crusts-5862749 is basically how we do it with the thin crust from the mom & pop's near us. I haven't tried it with anything thicker; the Sicilian from the other mom & pop's, which is closer to Papa John's in thickness, has not lasted past dinner+midnight snack with the kid but I think I might be more inclined to go with the oven if I ever get to reheat some.
@gamehawk @sungo at some point over the winter i started using some of the no-knead dough to make really thick pizza in a cast iron along the lines of https://www.seriouseats.com/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza
a revelation, and it should definitely inform my approach to the leftovers.
@sungo Often when I get Domino's I get one of their chicken parm sandwiches for the next day. It's not bad the day you get it, but it's _good_ the following day.
This is a single-user instance, namely for @sungo