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Taking A Cooked Pizza Home ?

rhinefire said:
Where's this moisture coming from? The pizza is not steaming therefore no moisture.
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It's not a very good pizza if it's not steaming.
 
rhinefire said:
The point is it does not arrive warm if no effort is made to keep it warm.
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which is why i suggested placing it in a warm oven once it arrives so that you do not have to eat cold pizza
 
It is about 3 minuets from my Pizza place to my house, if the pizza comes out of the oven, and into the box quickly,
it is still a bit too hot to eat by the time I am home.
(interesting side note from my ill spent youth waiting on tables at a pizza place,
if your waiter is holding the pizza carrying tray with a hot pad, he took too long to get it to your table.
Pizzas come out of the oven and are cut and placed on a carrying tray for tables.
the tray takes about a minuets for the tray to get too hot to hold.)
 
KevinKohler said:
Uh.....that's the delivery dudes concern, not mine.
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And the delivery dude has a nice insulated bag at his disposal.

I doubt a plastic bag has much insulating properties. Most take out Pizzas I have seen come in a cardboard box, which does have some insulating properties. Then on the oven for a few minutes works just fine.
 
jimbo said:
And the delivery dude has a nice insulated bag at his disposal.

I doubt a plastic bag has much insulating properties. Most take out Pizzas I have seen come in a cardboard box, which does have some insulating properties. Then on the oven for a few minutes works just fine.
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The plastic bag makes sense, but more for making sure the seat doesn't get stained.
 
Harshaw said:
It's not a very good pizza if it's not steaming.
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Water boils at 212 deg. F and I have never seen a box that is soggy from steam. Maybe your place boils their pies.
 
rhinefire said:
Water boils at 212 deg. F and I have never seen a box that is soggy from steam. Maybe your place boils their pies.
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Your pizza just came out of a 550-degree oven.
 
longview said:
It is about 3 minuets from my Pizza place to my house, if the pizza comes out of the oven, and into the box quickly,
it is still a bit too hot to eat by the time I am home.
(interesting side note from my ill spent youth waiting on tables at a pizza place,
if your waiter is holding the pizza carrying tray with a hot pad, he took too long to get it to your table.
Pizzas come out of the oven and are cut and placed on a carrying tray for tables.
the tray takes about a minuets for the tray to get too hot to hold.)
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I agree eating at the restaurant the pie typically arrives to hot to dig in to right away. This is why I arrive just before they pull the pie from the oven. So it's out of the oven and into the box then in to my plastic bag and off to home it goes arriving much warmer than if it were in a box alone. You can buy a pizza warm envelope on line. They are maybe better than the ones used by the pizza joints for delivery.
 
radcen said:
The plastic bag makes sense, but more for making sure the seat doesn't get stained.
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If the air does not get out then it remains warm. So this principal is often used effectively in situations where one person wants to cut off the air supply of another person. No air gets in.:eek: Pizza bags are cheap 15-18 dollars but they typically come designed for three pies which allows excess air if you only use one.
 
Cisero said:
I've never seen a steaming pizza in my life & I'm a 1 hour drive away from Italy.
Where do you find such abominations ?
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A year as a delivery driver.
 
Cisero said:
Chain Restaurant or something else ?
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It was a small local chain at the time. Now it's national.

I've made hundreds, maybe thousands, of pizzas. If it's not giving off vapor when you pull it from the oven, something's wrong. With as much moisture as is in pizza ingredients, how could anything else happen?
 
Harshaw said:
It was a small local chain at the time. Now it's national.

I've made hundreds, maybe thousands, of pizzas. If it's not giving off vapor when you pull it from the oven, something's wrong. With as much moisture as is in pizza ingredients, how could anything else happen?
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I've eaten thousands, maybe millions of pizzas. :mrgreen: When they land on my plate there is no vapor.
Maybe the vapor dies off really fast ? Also, American pizzas have much more toppings in general than real Italian style pizzas.
 
Cisero said:
I've eaten thousands, maybe millions of pizzas. :mrgreen: When they land on my plate there is no vapor.
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Yeah, once it's settled for a little while. Right out of the oven, when it's boxed, it's giving off vapor.


Maybe the vapor dies off really fast ? Also, American pizzas have much more toppings in general than real Italian style pizzas.
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The worst is when we'd take 3+ pizzas in the same bag. With nowhere for the moisture to go, it was like a steam bath when you open the bag.
 
Harshaw said:
A year as a delivery driver.
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Paper burns at 457 deg F. Where is this steam when you are grilling meat over an open fire? Soup and stews give off steam. Why? Because they are liquids!!
 
rhinefire said:
Paper burns at 457 deg F. Where is this steam when you are grilling meat over an open fire? Soup and stews give off steam. Why? Because they are liquids!!
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Then plastic-bag it all you want, my man.
 
radcen said:
You should be shunned for suggesting a microwave.
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When it comes to reheating anything a microwave is pretty handy. :mrgreen:
 
PoS said:
When it comes to reheating anything a microwave is pretty handy. :mrgreen:
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I never use a microwave to reheat meat and anything with dough. It alters the flavor especially chicken and unsmoked sausage. I use a toaster oven. You can also bake anything from scratch and broil.
 
Back in the day stacks of newspapers were used, about an inch under the pie and an inch over.

Of course back in the 70's in Rockford Il people really cared about pizza, it was not sent home in a box, it was sent home in a paper tent that peaked in the center about ten inches above the pie, the space being filled with hot air that helped to keep the pie hot all the way home, so no hacks were needed.
 
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Hawkeye10 said:
Back in the day stacks of newspapers were used, about an inch under the pie and an inch over.

Of course back in the 70's in Rockford Il people really cared about pizza, it was not sent home in a box, it was sent home in a paper tent that peaked in the center about ten inches above the pie, the space being filled with hot air that helped to keep the pie hot all the way home, so no hacks were needed.
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It's still done that way here in Chicago at the real pizza places.
 
Threegoofs said:
It's still done that way here in Chicago at the real pizza places.
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"But But But they cant be stacked!"

This was the main argument for using boxes, which I never felt was a good argument.
 
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