Another reheating method that works well for my family:
Preheat oven to 425 degrees. When it reaches temperature put the pizza in directly on the rack and turn the oven off. Ten minutes later take it out. Let it cool to your preferred eating temperature and enjoy!
The crust stays crisp and the cheese melts nicely.
I’ve only ever done this to reheat from all the way cooled off. Starting from sort of still warm might not be ideal.
I have had good luck in my charcoal grill (Green Egg). It has a clay heat spreader for keeping meat from direct heat that works well as a pizza stone. You can get the inside temperature up to about 600F easily. I won’t go so far as to say it is the best pizza ever but it turns it is pretty good. My backyard is not big enough for an outdoor wood fired oven.
In September I had to go gluten free. Pizza is one of the items I miss the most. (GF crust is NOT the same.)
The only fairly decent pizza places here are Sal-E-Boy’s and Nicky V’s. Sal-E-Boy’s is as close to New York style pizza as I’ve found so far in this pizza wasteland, and Nicky V’s is a brick oven place that makes a fairly decent pie, though it’s a bit of a drive for me (so is Sal-E-Boy’s for that matter).
For chains, Dion’s is not bad…probably the best chain pizza place I’ve ever eaten at anyway.