Well, back when I use to eat unhealthy foods like pizza with a crust, I use to get these monster 1 1/2 - 2 inch Giordano deep dish pizzas also Rosatis. You just lightly oil a non stick pan with canola and put it on medium, put on the cover and let cook for a few minutes. The "undercarriage" as you enthusiasts say stays crispy and helps the heavy pizza stay rigid to eat.

For good health reasons I've started making my own deep dish crustless pizza. It is still very delicious but I can only get it to keep its shape once. Any reheating after that is just done in a microwaveable plate that holds everything together then I eat as a casserole.