Half a croissant, on a plate, with a sign in front of it saying '50c'
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Pizza-by-the-slice Microwave Reheating Plate
  [vote for,

No food on earth is quite as perfect as fresh, crispy, wood-fired, brickoven-baked pizza. The big problem is the crust gets all soggy, when you reheat it in a microwave.

Some frozen pocket foods come with a specially-lined paper cooking sleeve that makes that food crispy in the microwave. (The lining is a microwave-susceptive material, which turns microwave energy into heat.)

I propose a microwave-safe plate that has been partially lined or inserted with some sorta susceptor material, maybe in the triangular shape of a slice of pizza (or two). The plate would need to have enough of a border of regular dish material, probably plastic, so that it doesn't burn your hands.

Ideally, reheat the slice(s) for a typical length of microwave time, and the crust will be crispy again. Hallelujah.

Apologies if this has already been baked (no pun intended) and if anyone knows where I can get one of these, then by god man, let me know.

SwampGas, Apr 15 2010

It's a Miracle! http://www.simplysm...over_p_129-373.html
I guess we'll never know if the foil works or not... [Canuck, Apr 17 2010]


       Simply place the slice on a sheet of metal foil.
rcarty, Apr 15 2010

       I'd guess that the material, in addition to being microwave- susceptive, would also have to be able to wick moisture away from the food surface. The paper cooking sleeve you describe probably does that, but is perhaps too floppy to serve as a plate; this idea needs a material that's stiff, microwave-susceptive, *and* wick-y. Maybe corrugated cardboard made from the same sort of paper. (I personally prefer a morning-after chewy cold pizza-slice to a reheated one.)
mouseposture, Apr 15 2010

       Pizza sacrilege aside, I suppose you could put a textured or grooved surface under the pizza area to allow steam to escape, as long as it was easy enough to clean.   

       This seems like it would need to be a real piece of dishware, unless you want to market a package of paper pizza plates. Might get pricey.   

       But, the Re-heatza would probably work for CROISSANTS as well.
SwampGas, Apr 15 2010

       //Simply place the slice on a sheet of metal foil//   

       I want to believe you. But I'm scared to try it. Have you personally met with success, using the foil method [rcarty]?
SwampGas, Apr 16 2010

       // But I'm scared to try it. //   

       Where's your sense of adventure ?   

       (Wear goggles. They won't help, but at the inquest, people will assume you tried).
8th of 7, Apr 16 2010

       Hee-yeah. A smile on my face, bits of pepperoni lodged between my teeth, the outline of a pair of goggles branded into my skin, and I can die happy.
SwampGas, Apr 16 2010

       The "die" bit is the part that matters.
8th of 7, Apr 16 2010

       "(Wear goggles. They won't help, but at the inquest, people will assume you tried)."   


       Not sure about the implementation, but I like the concept of this.
gisho, Apr 16 2010

       //market a package of paper pizza plates// Exactly. Market them wholesale to the pizzerias.   

       Many businesses increase their profit margins by offering you add-ons of doubtful value, at "just a little bit extra" on the price ("fries with that? "). Pizzerias could buy these knowing they can unload them at a profit. Thus, sales do not depend on the product actually working, at least initially. In fact, a clever wholesaler would point out that offering these plates would encourage retail customers to increase the size of their orders.
mouseposture, Apr 16 2010

       Has anyone tried heating up a slice on some corrugated pizza box cardboard...
rcarty, Apr 17 2010

       Lean Cuisine has personal pizzas that you zap on top of their specialty-warming box.
RayfordSteele, Apr 17 2010

       Maybe I should clarify. I often get a large pizza that I can't eat in one sitting. It goes in the fridge, and I can chip away at it for days. Now for the afficionado, the right way to eat leftover pizza is to put it back into the oven and bake it again for about 15 minutes. But for some people, pizza is like crack cocaine and they can't wait that long. Hence, such maladies as pizza palate. Usually the delivery/restaurant kind is decent quality pizza, usually a bit better than the boxed variety.
SwampGas, Apr 17 2010

       I think the link shows what you are looking for. Enjoy! (and save when you order 12 or more!)
Canuck, Apr 17 2010


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