Rated Ages 6+
So word is there's a looming pepperoni shortage. While I do love the stuff, I'm not sure it's as dominant a topping these days. Think the impact will be major?
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And pizza rolls.I also love it when it comes in the little cubes, but sadly, those seem mostly relegated to the school cafeterias of my youth, microwave pizzas, and Pizza Pops.
Sounds like it's time to recreate the first world problems thread!Hey I got some pizza last night (itallian sausage black olives banana peppers) but it was too big and now I have three slices to eat at lunch.
"Not"Please, pizza aficionados, what is the best method for reheating it?
I like to preheat my oven to 350-400 and reheat the pizza for 10 minutes on a baking sheet or whatnot. If the cheese hasn't melted enough I put it under the broiler for 1 minute. Some pizzas do fare better under this process than others but I usually find it to be sufficient for my needs.It depends on what sort of pizza you’re eating. A lot of pizza is great cold, but some types lose a lot in the fridge.
if you are going to reheat pizza, use a pan with a lid.
That does sound good. But I wonder if it would be better with feta.I got a pizza from a local place with caramelized onion jam sauce, mozzarella and goat cheese, and balsamic drizzled on top. Delicious.
Eh, maybe it's just the ones we have here, but pizza bites/rolls (assuming they're the same thing) seem more like sauce pouches. Not enough cheese or pepperoni to really appreciate.And pizza rolls.
Either I'm lucky, and my Dominos does it right, or they do it well enough for me, and I have something to look forward to now.Also seconding anchovies, "if done right" as a big if. Which means you basically have to do it yourself.