While checking in on Jay Jerrier's Zoli's NY Pizza, I indulged in many, many pizzas. I ordered slices for lunch and I ordered entire pies for dinner. I ordered pies to take home, and I ordered slices for lunch again the next day.
This pizza binge afforded me all sorts of benefits including an excess of calories, a window into the consistency of the pizza at Zoli's, knowledge that Zoli's pizza boxes will not fit in your fridge and a lot of leftover (sometimes improperly stored) pizza.
With respect to the consistency of of Zoli's pies, they're all over the map. Pizza by the slice is always crisp, but whole pies are often blonde-crusted and droopy. I tried ordering a few pies well-done and the move helped. Consider following suit if you like a snappy crust.
However you order it, if you take some home stay away from the microwave, which will absolutely ruin your leftovers. And even if you like pizza cold the next day, consider this tip. I converted at least one cold pizza advocate using it.
See Also:This week's review: Zoli's NY Pizza
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to the Observer's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Dallas's stories with no paywalls.
Support Our Journalism
While any pan will do, heavier pans will heat your slice more evenly. Cast iron, anodized aluminum, the over-priced copper number you got as a wedding gift -- it doesn't matter -- just toss the pan on a burner, turn the heat to low and slide a slice of leftover pizza in. Chances are, low won't be hot enough, so slowly step up the heat until you find the sweet spot for your particular stove and pan combination. Then you can turn out slice after slice.
A properly cooked slice will be richly browned on the bottom, and not burn before it's heated though. Check the underside on occasion and wait for bubbles of oil to well up on the top. That's when you know you're done.
Now eat it. Trust me, the microwave, the oven, your fireplace -- none of these heat sources will recreate this textural achievement. It's crisp yet soft, and fresh tasting, and just as good as what came out of the oven at the pizzeria.
The only problem is volume. Stove-top pizza heating is a slow process. Fire up a few more burners if you think you're a pizza Jedi, but be careful. Burning leftover pizza is upsetting, especially if it's late at night and your guests have been drinking.