I'm not entering but I want to drop the bomb and ask the question

Has anyone used a frying pan to cook/reheat your pizzas?

Not in, but wanted to share my favorite pizza.

-Very thin crust.
-Extra sauce with lots of spices.
-Motzarella cheese and very sharp chedder cheese.
-Very strongly flavored garlic stuffed green olives sliced and placed all over.
-Cook in a toaster oven at 300 degrees F (about 149 / 150 C) until the crust and cheese turn brown. This way the crust and cheese get well toasted and crispy all the way through (my favorite). This will result in a much dryer pizza than most.

Then, I eat with a root beer and salad (bite of pizza, drink of root beer, bite of salad, repeat).

I am in.

Slightly burned thin crust with lots of cheese and some pineapple.

I get my pizza stone really hot under the grill (broiler in AmE) and then fully cook the pizza under the grill too. With the hot (350 C) stone underneath and the grill overhead I find it cooks through rather well and is the closest approximation I have to a real pizza oven.

My dough recipe is very lean - not authentic by any means as I just use very strong bread flour instead of 00, but nothing in it other than flour, water, yeast and salt.

70% Hydration, 1.6% Salt, 0.5% Yeast (look up bakers percentage if those numbers mean little to you). Mix, knead a little and put in the fridge for at least 24 hours.

Not in by the way, just wanted to talk about pizza.

That might be a little bit over the top, don't you think? :D
Most ovens I know can only manage to produce 250.

Since I am a bad cook, I used prepared pastry, also slighty pre baked.

I keep it simple: on top: Oregano, Mozarella (or a adequate substitute), tomato sauce, spicy salami (the good one, not just colored salt), italian prosciutto crudo (despite it's name it's not completely raw but smoked), some onions and sometimes some pepper, depending on the tomato sauce used.
As an alternative to the prosciutto crudo I use South Tyrolean Bauernspeck (it's a registered trademark by now, too many copycats).
Since I don't have a stone oven, I put it in the oven with surround heat for about 5 minutes, not too long or the prosciutto or speck will be ruined. Some people put these on top only after taking the pizza out even, but I like them slightly cooked.

A real stone oven would be much more convenient for the additional heat you get at the bottom side. Most of our pizzerias use these. When there was a power failure for 4 days, these came in handy, the pizzaioli got to work and provided pizza for a good portion of the city (it's hard to find food which you don't need to cool or to cook, so a ongoing power failure can cause serious problems, also stores have to close since they can't keep their food cooled for so long).

... and no, I am not applying for any key.

Very glad to see multiple other people properly answering that the crust needs to start hitting the edge of burning and the cheese to brown.

What is this "reheat" you speak of"? If there is somehow magically leftover pizza, it is best eaten cold! Chilled pizza really lets the sauce shine!

@Genocide2099 won if he can redeem the game in 24 hours.
If the key will still be unredeem in 24 hours I will pass it to another user.

Thank you all for participating and posting so many ideas. You can continue if you want.

How do I cook Pizza?

I pick up the phone and call Dominos.

Done.

Not in for the game though. Kudos to you for doing it.

Just redeemed it. Thank you!