The only groundrule is: conventional convection oven. Had a major munchy attack real late last night. Ordered a pizza, but only had room for one slice. So, I usually cover the thing with aluminum foil while it's in the box, thus retaining moisture, and shove the thing into the fridge. When reheating (never more than one day later), I place the pizza on an aluminum foil-covered cookie sheet, and stretch another sheet of foil across the top, leaving a portion open (for venting). Then I place it on the top rack, with the heat on as low as I can get it. It takes nearly a half hour to warm up that way. However, the crust consistency is not as good--almost soggy. And then there's the danger of nearly recooking the pizza, which bakes away what's left of the pizza sauce (and a pizza must have sauce). What am I doing wrong?