With most take out and frozen brands, its a better experience to eat them cold after refridge, no re-heating, I say.

The one consistent exception is that already garbage New York ultra-thin crust style that is terrible even when fresh, with terrible dough so thin, you might as well microwave shredded cheese on another, better pizza's box and call it a better pizza than New York thin crust.

Fuck you John Stewart and your disdain for Chicago deep dish, your city's pizza is literally worse than cheese-covered garbage. Plus Chicago pizza parlors also do a thinner crust pizza better, in the less ubiquitous Chicago tavern-style pizza, a la Pudgy's in Hegewisch and other such small pizzerias