When I get my favorite pizza from my favorite pizza shop, I like to put it in the fridge, and it tastes so much better cold.
Just the way the cheese sticks together and the consistency of the bread. I just like it cold.
Good pizza tastes good when it’s cold, but I’d never purposefully make it cold to eat it that way. Cold pizza is only for leftovers.
Yeah I wouldn’t want leftovers chain pizza cold but a good local place with good home made sauce or fresh crushed tomatoes tastes good cold. Basically if it tastes so good fresh that you have a hard time not eating the whole thing despite not being drunk or high it’ll taste good cold (as long as you blot it with paper towel if it’s super greasy because cold grease blobs are gross).
Fresh >> cold >> reheated
Bonus unpopular opinion: I don’t like tomato sauce on my pizza. I know some people might say what about a binding agent for the ingredients, melted cheese works great for that
At that point isn’t it more like a weirdly shaped grilled cheese than a pizza?
Sure. Why not! But it looks like a pizza, taste like a pizza, I can order it from pizza shops, for all intents and purposes it’s a pizza.
Dominos deep dish, no sauce,double jalapenos, double cheese, black olives, double pineapple, hot Italian sausage.
My favourite weakness
No wonder you don’t like sauce, you’re eating Dominos. Try a local place!
I lived in New York City before, and I tried a bunch of the different pizzas they had there, I still kept going back to Domino’s when I was ordering for myself and not work. I just got basic taste I guess. The fancy New York pizza’s always featured a lot of pizza sauce, the acidity of the tomato never sat well with me.
I’m basic. https://www.youtube.com/watch?v=d1mbbYKPpHY
. I just can’t… I say favorite, because it’s always available, that’s probably more due to the fact that the other pizzas get eaten first
good, but not my thing
That’s the true unpopular opinion
I also don’t usually have tomato sauce anymore. Pesto is so much better. The sauce is where bad pizzas go wrong: soupy, overly sweetened, KoolAde of a sauce is just wrong
I’ll also add the reduced toppings. We have a regional chain of wood-fired pizza that I’m a huge fan of. Over time I realized their ideas could go horribly wrong elsewhere, but they pay more attention to proportions, I went from preferring a deep dish mound of melted cheese, to a crisp flatbread with just the right amount of whatever
There are dozens of us. Dozens!
Has to be the right pizza though.
Gaeta’s tomato pie in north Philly is some of the best in the world. I think they only sell that cold… I don’t think I’ve ever had it hot.
Pizza that has been left to cool but then reheated slowly in a pan (start without a lid, add lid towards the end to melt the cheese), until the bottom is crispy and the cheese is melted… beats both fresh or cold pizza imho.
Sadly it’s the most amount of work out of all three options.
You gotta try that in an air fryer. It’s fantastic.
Sounds kind of like a pan pizza conversion. I’ll try it out
Some pizza is great fridged, but not all pizza. There’s a local pizza place in town that makes this cheesy, greasy pizza with a soft thin crust. That pizza is particularly good fridged.
Wouldn’t it at that point be less work to just get some flatbread with cheese and tomato, instead of having to cook and then cool a pizza?
Probably true. But I do like the excessive amount of cheese on the pizza
Fair enough
In many cases I agree.
I also …… but yesterday my ex stopped by and left a pizza from a godawful low-end national chain. I tried having some for lunch and it was just horrible. I hate her for that. /s
I like both equally. Maybe… I suppose it depends on the type of pizza. Where it came from, what the toppings are, etc. Meat Lovers is better hot, IMO, but a Hawaiian style is a little bit better cold because the pineapple taste better cold. Cold combination matters where I got it, because the crust sometimes doesn’t hold up in the fridge and gets soggy AF from the veggies getting wet.
What do pizza and revenge have in common?
!risa@startrek.website would be proud!
I agree with you but with one caveat, it has to be Marions pizza from Dayton, OH.
Yeah, that’s it. It’s kind of a salty crust too.
My late father once cooked a pizza on the barbecue grill (yes they make a special pan assembly for that), and oddly enough it seemed to taste even better after almost a whole week in the fridge.
Of course after almost a week, we didn’t eat it cold right out of the fridge, we put it in the microwave first, but somehow the time it spent in the fridge made it taste even better. 🤷♂️
