Pizza

[Russic]

Originally Posted by you&me

Because we typically get thicker Greek-style pizza and I prefer a really crispy bottom crust, I find the air fryer can make it tricky to get the right crisp on the bottom crust and still adequately reheat the cheese and toppings, without completely drying out the, um, crust crust.

The air fryer's super easy and generally gets about 80% of the ideal result, but if I feel like putting a little more effort into it (seems strange to type that when referring to leftover pizza), the best method is in a frying pan...

Add pizza slices, turn on burner medium high. Once the bottom starts crisping, add a splash of water around the edge (so it doesn't contact the crust and ruin the newly achieved crispness) and cover with a lid... The steam reheats the toppings and perfectly melts the cheese into gooey greatness. Roughly the same time and slightly more effort, but for my preferences, achieves a better-than-fresh-take out result.

This is my go-to and it almost never fails. Garbage pizzas even improve this way.

[Shazam]

That’s the way I used to do it, but I find using the air fryer at 280f is the same.

[Snuffleupagus]

Not sure if mentioned but I found a little gem in Ogden of all places, It's called Monza Pizza google, the Italian owners are from Montreal and apparently the husband comes from 2 generations of pizza making, great tasting homemade sauce and dough from the family.

It's a little dive but I have to say it's the best pizza I've had in Calgary ever, full menu of other Italian foods and even have authentic Montreal smoked meat

[Firebot]

There's a Monza Pizza opening up soon in Market Mall, good to see it will be be something to look forward to.

[Shazam]

That's not the same people.