Pizza not able to sustain the heat.

[ankit.007]

Hi

I recently ate a wood fired Pizza and it was delicious.
Issue was that the pizza was cold in just 3 to 4 minutes.
Can anyone suggest anything by which we can retain the heat of pizza for max time so that if someone wants to deliver the pizza he can deliver it.
Thanks.

[wotavidone]

This has not been a problem so far for me, they never seem to last long enough to get cold. My main thought is that this issue is somewhat related to the sort of pizza we are trying to make here. We try to make the thin and crispy, with less is more in the way of toppings. The resulting pizza is delicious, closer to a traditional Italian pizza, surprisingly healthy, and still surprsingly filling, but does not have a lot of thermal mass.
You would have more success with the fat aussie pizza, the base is thicker, the toppings are loaded on thickly, and covered with enough cheese to launch a thousand heart attacks. The end result is a thick dense pizza with a lot of mass relative to the surface area available for losing the heat. Also, by the time it is cooked right through you have loaded a lot of heat into it. Of course if I wanted one of those, I'd go to Pizza Hut and buy a pan base pizza.
One thing worth borrowing from the big pizza stores - they use cardboard pizza boxes. If you take a look at corrugated cardboard, it has a lot of little air channels running through it that act as insulation. A pizza box is a pretty reasonable insulated container. So there is my suggestion, make your pizzas a little less light and fluffy, and deliver them in an insulated container.
Regards,
Mick

[ankit.007]

Hey...Thanks man for such a valuable info...

[SCChris]

In New York City, and elseware, some pizzas are delivered in little cabinets that hold the cardboard delivery boxes. I don't know if these cabinets have some heating or some such to keep the pizzas hot en route..

Chris

[Faith In Virginia]

There are also bags that plug into your cigarette lighter like this one. 12V Heated Pizza Takeaway Bag Free Delivery : Maplin

[Wiley]

When I first started, keeping the pizza hot for even the short trip from the cutting board to inside for waiting guests during inclement weather was a bit of a problem. A routine was quickly arrived at where the pizza was slid off onto the cutting board and during that short moment when the cheese is allowed to solidify before cutting, the serving tray is placed on the peel and passed thru the oven. Just a moment in the WFO and the aluminum or S.S. serving tray no longer sucks heat from the pizza but becomes close on too hot to hold. The sliced pizza is then slid onto the tray and the tray transported to the waiting guests. This solved the problem of the serving tray sucking the heat from pizza served to guests which were a short distance away from the WFO.

But trying to keep a thin crusted pizza hot and crispy for any serious time (like 30 minutes) will I think require keeping it in a hot but dry environment. Placed in a sealed container like the insulated bags I've seen delivery people use, I expect the crust will absorb the moisture from the toppings and lose it's crispness. I think transporting a thin crusted crisp pizza will be more difficult than any thick crusted bread dough pizza.

Please report back with whatever successful solution you find for transporting thin crusted crisp pizzas and keeping them hot and crisp.

Bests,
Wiley