I think I'm gonna fire up the ooni tonight. Good timing for this thread to pop up
Nice! I broke the glass on my Pro door the last time I used it. Ooni has been out of stock, for what looks like a long-ass time. Tempted to just MacGyver some piece of stainless steel in it's place, because while the glass itself is a terrible window, it does help in the heating process.
Just reheated a piece of frozen Sicilian for lunch. It was really good.
What kind of psycho reheats pizza?
From the freezer? One that wants to keep his teeth.
Ya I have been known to buy three large pies from a place in central CT just to have in the freezer back here in NY.
Yep, I always order a large Sicilian (although I think it only comes in Large) even though I am the only one who eats and at best would put away a third of the pie...most likely a quarter. Freezing top shelf pizza to reheat later is a game changer, for me. Always a short time away from a good chomp down.
Usually order the 7 year old a large cheese/pepp for the same reason. He eats 1.5-2 pieces, I put 2-3 in the fridge to feed him over the next few days, freeze the rest.
Just reheated a piece of frozen Sicilian for lunch. It was really good.
What kind of psycho reheats pizza?
From the freezer? One that wants to keep his teeth.
Ya I have been known to buy three large pies from a place in central CT just to have in the freezer back here in NY.
Yep, I always order a large Sicilian (although I think it only comes in Large) even though I am the only one who eats and at best would put away a third of the pie...most likely a quarter. Freezing top shelf pizza to reheat later is a game changer, for me. Always a short time away from a good chomp down.
Usually order the 7 year old a large cheese/pepp for the same reason. He eats 1.5-2 pieces, I put 2-3 in the fridge to feed him over the next few days, freeze the rest.
Just reheated a piece of frozen Sicilian for lunch. It was really good.
What kind of psycho reheats pizza?
From the freezer? One that wants to keep his teeth.
Ya I have been known to buy three large pies from a place in central CT just to have in the freezer back here in NY.
Yep, I always order a large Sicilian (although I think it only comes in Large) even though I am the only one who eats and at best would put away a third of the pie...most likely a quarter. Freezing top shelf pizza to reheat later is a game changer, for me. Always a short time away from a good chomp down.
Usually order the 7 year old a large cheese/pepp for the same reason. He eats 1.5-2 pieces, I put 2-3 in the fridge to feed him over the next few days, freeze the rest.
Cold pizza is often better than piping hot pizza. No need to reheat pizza (unless it's frozen! lol)
100%
2005 - London
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1 2018 - Fenway 1&2 2022 - Hamilton, Toronto 2023 - Chicago 1&2 2024 - Las Vegas 1&2
Pretty awesome. The one with olives and capers without any cheese was very unique and tasty. The pepperoni (or as they pretentiously called it, “picante salami”) had honey on it, which added a different spin.
Pretty awesome. The one with olives and capers without any cheese was very unique and tasty. The pepperoni (or as they pretentiously called it, “picante salami”) had honey on it, which added a different spin.
Awesome. Hot honey? I put Mike's on pie, sometimes. So good!
Pretty awesome. The one with olives and capers without any cheese was very unique and tasty. The pepperoni (or as they pretentiously called it, “picante salami”) had honey on it, which added a different spin.
Awesome. Hot honey? I put Mike's on pie, sometimes. So good!
I think they said it was some kind of local honey. I have a brand of hot honey called “Hot Hive: Fuego Spice” that I really enjoy on pizza. Mike’s is great too.
I ve never used hot honey on Pizza, you guys recommend it?
I don’t usually do it on really good pizza. But sometimes when I need a super quick lunch I’ll heat up a Red Barron French bread pizza, which suck, and it will elevate them enough so that they’re pretty enjoyable.
Comments
That thing is like a work of art. Someone takes serious pride in their pizza making craft...wish they all did! Looks delicious. Thin crust too.
It was really good.
Tempted to just MacGyver some piece of stainless steel in it's place, because while the glass itself is a terrible window, it does help in the heating process.
From the freezer?
Ya I have been known to buy three large pies from a place in central CT just to have in the freezer back here in NY.
As long as you do not microwave it, we are good
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1
2018 - Fenway 1&2
2022 - Hamilton, Toronto
2023 - Chicago 1&2
2024 - Las Vegas 1&2
For other Philadelphians, this place is actually owned by and located within a Reanimator Coffee.
Hot honey?
I put Mike's on pie, sometimes.
So good!
I think they said it was some kind of local honey. I have a brand of hot honey called “Hot Hive: Fuego Spice” that I really enjoy on pizza. Mike’s is great too.
Pizza, you guys recommend it?