Because I am such a fat ass there usually isnt any damn pizza to reheat.
Fair point.
How am I just seeing this thread. My pizza reheating is fueled entirely by laziness, so I often just eat the pizza cold. If I do want it hot I use the microwave because it only takes like 45 seconds. Fwiw, I've heard a few different people swear by tick's cast iron skillet method.
You know, I've often wondered about this. I mean, under normal circumstances, leaving a pork product out at room temperature for an extended period, then refrigerating, and then eating cold without reheating sounds like a recipe for disaster. Yet, we do this with pizza all the time with no ill effects, second thoughts, or regrets. Why is that?
Oh, and if you go the toaster oven method, don't listen to anything Chino says or you might get confused and use a toaster by mistake. Use the toaster oven. Not the toaster.