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Yes, in a sealed plastic container so it doesn't dry out (never in the original box). Then I reheat it using the stovetop method:
When done correctly, it tastes better than the night before when it was fresh.
BTW, most breads left in the fridge will warm back up just fine in the toaster oven/air fryer, or microwave if you don't want it crispy. (Or just leave it out to get back to room temp.) Again, the secret is to store it in a well-sealed container to retain moisture.
Yeah i love that method, I've followed it a few fi es
Step 0: Butter the bottom of the slice. 🤤
If you do this, make sure you're monitoring the temperature of the pan carefully, cause it'll burn a lot easier (use an induction cooktop if you have one to better control temps). Through my own experiments I've found that the pizza heats more evenly if you pour melted butter on the top of the crust instead and leave the bottom unbuttered.
I find that also helps to let the pizza get up to room temperature first, either by defrosting in the microwave for a minute or letting it sit out for about ten.
True, I use a hob for it on pretty low heat. But butter on the bottom makes an absolutely dreamy, crispy crust. I’ve ordered pizza and not eaten it, just for tomorrow pizza. You’re spreading great information here.
I'm sorry but any pizza that tastes better reheated, no matter how good the reheat technique, was not very good pizza to begin with. I think you've had some very sad pizzas in your life mate.
Edited to add, wow I did not realize this would be a hot take. Y'all seriously had some sad pizzas.
If you're dining out getting it hot and fresh from the oven, I'd tend to agree with you
But if you're getting delivery or takeout, which at least in the US, probably accounts for most pizza consumption, odds are that when you eat your pizza it's probably been sitting in a box for at least a few minutes, maybe up to an hour or so, soaking up its own steam and juices, and maybe going cold
Which, of course, would change the texture and probably not for the better.
No matter the quality of the pizza, it almost always tastes better the next day after the ingredients have had time to settle in and get to know each other a bit. Same goes for a lot of different foods, which is part of why I love leftovers so much. Like I said, you just have to know how to store and reheat them properly.
For example, do you know about the microwaving technique of using twice the time at half the power? Results in more even heating, practically eliminating hot spots. (If you're patient, you can get better results with a third of the power and 3x the time.) And don't even get me started on the wonders of pressure coolers and electric smokers...