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Message: [QUOTE="August_West, post: 1688506, member: 1047"] I've had some inconsistency at pepes recently. Still great, but not always transcendent. Im on board with pizza being better the next day. I do eat it cold sometimes, but there is a better way. Works especially awesome with new haven style. Reheat it in a skillet ( I use cast iron but any will do) a little bit below medium heat . And put cover on pan. It re crisps the crust and the cover on top re melts the cheese and top. It comes out sometimes better than new. I'm so fond of this that when I get my favorite local pie takeout from the place down the street ( davincis in deep river the " Mona Lisa- which is a white pie with broccoli rabe, sausage , Asiago and mootz) that as soon as it gets home it goes right in the pan. It immediately improves it by at least 70 percent. You can only do a few slices at a time, but I eat while the next batch is heating as wife and daughter are onboard and make me do theirs too. [/QUOTE]