When we have left-over pizza, I have for years re-heated it in my cast iron skillet right on the stove and cover it with a size appropiate lid. It re-heats perfectly every time in a matter of a few minutes. The crust is far better and more crunchy than when it first came out of the oven. Also, I have baked my pizza in my iron skilltet for many years and can not think of a better way to bake them! I use olive oil brushed lightly in the cold pan to give the crust that wonderful sound, crunch! Having been born and raised in FL, it is the prefered way to bake pizza on a hot, humid, summer's day.

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