Yesterday one of the guys from work came over to watch the Steelers play. I went out and got a pizza and put it in the oven for about an hour and half before he arrived.
It ended up brown and dry. Clearly I had the oven set too high. Experimenting might eventually yield a desired result, but would be more costly than I wish.
Can anyone tell me what temp might be OK to keep a pizza warm without burning it?
The higher the temperature the more moisture will evaporate.
Anything under 100C will not appreciably cook the pizza, just keep it warm. IME, the lowest temperature at which things seem “hot enough to eat” is about 60C. The longer you leave it, the lower the temperature should be because of evaporation; however, this increases the likelihood of accelerating bacterial breeding. But if it’s only for an hour and a half, you’ve very little to worry about, bacterially.
I turn my oven on 200 degrees when I call and order the pizza. When it arrives, I put the pizza in the oven and turn off the heat. It keeps the pizza warm for at least an hour. If you need to keep it longer than that, I suggest turning it on again for 5 or 10 minutes, then turning it off. What you want is a heat box, not an oven.
Alton Brown would recommend a heating pan and an inverted metal sheet pan, or something similar.