Pizza Palazzo

Note #1: This used to be Pizza Parma.
Note #2: I do not know if they have a dining room, but I do know that they deliver to a WIDE range of neighborhoods, including Ingram, Sheraden, Crafton, Greentree (their location), Mt. Washington, Brookline (that’s me!), Dormont, Beechview, Carnegie, Mt. Lebanon, and even Downtown!
Note #3: They list a website, but it is «under construction.» All I know about the menu was gleaned from a Pennysaver ad. Aside from pizza, they offer wings, gyros, and hoagies; the usual.
Note #4: The accept business checks.
Note #5: $ 10 minimum for delivery.
Why I’m bothering with the extra notes I couldn’t tell ya ’cause the pizza was a commonplace ‘Burgh pie with its puffy-​edged, moderately thick, doughy crust. Although, I must say she was a rustic beauty to behold with her carbonized, fresh mushrooms and peppers (I actually ordered pepperoni. Heh.). It’s too bad that she had little personality to go with her looks (see my reviews for Pi Coal Fired Pizza and Sal’s, both of South Side). The sauce was barely there and barely registered a blip on my tongue.
The hoagie pulled the old «surround a couple of scrimpy slices of meat and cheese around loads of veggies» trick, and therefore disappointed.
The garlic parmesan wings were crispy and meaty enough but were otherwise unexciting.
Delivery took a shade over an hour. Combine that with the frigid temperature outside, and thus the pizza arrived merely lukewarm.
This gave me an excuse to try my Lazarus Pit technique for resurrecting lifeless pizzas. No, it does not involve the radiation box. Do. Not. Nuke. A pizza slice. Ever. Again. Allow me to share…
Heat up a skillet on your stove, high.
Coat the pan lightly with olive oil. ‘Member kiddies, hot pan, cold oil, food won’t stick.
Place the pizza onto the hot skillet, cheese-​and-​toppings side first, for about 30 – 40 seconds or until the cheese is melted to your liking. The toppings should stay on. If not, just scoop them up with your spatula and put ‘em back on after flipping the cut. Don’t be afraid to press the pizza onto the skillet to get it cooked, just like you shouldn’t do with a burger or steak.
Flip the pizza onto its crust. Reapply the toppings if necessary (you probably won’t have to, especially if the pizza’s been chilled), turn off the heat, and then cover the slice if you have something to cover it with. Let it cook for about 45 – 60 seconds or until it starts to smoke a little.
Once you let it cool, you should have one gooey, crispy, toasty, mildly blackened piece of pizza to enjoy. Try this with some old Domino’s pizza and fool your friends! Hey, it made MY pizza magical tonight, anyway.
P. S. Ya know somethin’? It was Friday The 13^th…