How well does Regina pizza travel?

[Blumie]

Was thinking about picking up a pizza after work, driving home (approx. 30 minutes), and reheating in the oven. What do people think?

[phatchris]

Everyone Knows two smalls better than one large, well done, extra oil.
Getting it to travel get it lightly cooked, minimal toppings so when you reheat it wont be soggy and will be nice and crispy.

[Bostonbob3]

Me thinks we need a Boston Chowhounds get-together at Regina's to test and debate the small versus large theories.

No losers in that battle!

[Eats2Much]

I bring it home sometimes (15 minutes) and it cools off quickly, but returns well to form after a few minutes in the oven. Not having them cut it seems like a good idea. I actually prefer two smalls over 1 large - not as wet and drippy in middle and crispier all around.

[deubster]

A different Regina question. The wife & I have different tastes in Pizza, so I had considered 2 small. But if large is better, will Regina's make half pepperoni for me & half something else for her? I see no indication on their menu. Thanks.

[Dax]

yes

[Bostonbob3]

I think you'd probably be okay. After all, some of my favorite pies around town are reheated by the slice. But I highly recommend getting two small pizzas instead of a large. A Regina's large can get a bit soggy in the middle in the best of situations, and I'd imagine a 30-minute delay would only make that worse. The small crusts tend to hold up better.

[ScubaSteve]

i think that the 30 minute trip would be OK. i have actually had good luck with getting pizza un-sliced and then heating it directly on the oven rack (no pan) at 300degrees for about 10 minutes then slicing myself.

[Infomaniac]

Thats a great idea not having them slice it...thanks

[Taralli]

Probably obvious to most, but be sure to put a drip pan below the pie.

[galleygirl]

I'm of the belief that Regina's small pies are inferior; they just don't seem to be able to get that wide expanse of thin, stretched crust thru the center.

[Blumie]

I'm inclined to agree with you. Perhaps I'll get one of each to test Bob's theory!

[Rubee]

I agree with GG - we always get the large now. And I think they do travel well, we've even ordered them from Dining In when we absolutely have a craving, and they were still great. Also, I find the pizzas tend to heat up well (our favorites include the regular Margharita, the anchovy, and the prosciutto and artichoke) - I just throw them on a cast iron pan and heat the slices at 400 for 6-8 minutes. BTW - those round flast cast-iron fajita pans are excellent for heating up a whole pizza.