If you want to take your next pizza night to a whole new level, read on for some simple and smart ways to give it extra pizzaz, whether it’s frozen, delivery, or take-and-bake. (I thank Jillee, of www.onegoodthingbyjillee.com, for sharing.)

FROZEN PIZZA SMARTS: Cut it before cooking it. This way you’ll only cook as much as you’ll actually eat. And you can keep the rest in the freezer for another time.

(If your pizza is frozen solid, leave it out on the counter for a few minutes before cutting. The job will be much easier once it’s softened up a bit!)

CRISPY CRUST TECHNIQUES: If you like the crust of your pizza to be crisp and evenly cooked, cook it on a pizza screen! This mesh pan increases the amount of airflow underneath the crust, and that yields a much crispier crust.

You can also use a pizza stone to achieve similar results. Pizza stones are quite heavy though, while a pizza screen will be relatively light and easy to store.

OR try this for those fans of extra crispy pizza crust: Before topping the pizza, grab a fork and use it to poke holes in the bottom of the crust.

The holes in the crust will allow more steam to escape, drying out the crust and making it extra crispy. (Cooking a frozen pizza? Letting it thaw out for a few minutes will make it much easier to poke full of holes!)

For crispier crust around the edges of your pizza, use a pastry brush to brush a little olive oil onto the outside edges before baking the pizza.

KEEP-IT-WARM IDEA: To help keep your pizza warm when bringing home carry out, turn up the seat warmer on the passenger side of the car and set it there!

MICROWAVE PIZZA SECRET: Microwaves alter a pizza crust’s texture. So when reheating in the microwave, place a glass of water in the microwave along with the pizza. You’ll find the results are less rubbery.

HEALTHIFYING IDEA: To make pizza night a little bit heathier (or at least slightly more nutritious) we all know to top your finished pizza with a big handful of baby spinach. But how about using arugula? Besides contributing freshness, arugula adds a peppery flavor that pairs perfectly with pizza.

DEMOCRATIC DINING SUGGESTION: It can be impossible to get everyone to agree on toppings. So consider providing basic cheese pizzas and call it a “Top It Yourself!” pizza night.

Offer a variety of different toppings such as pepperoni, cooked bacon crumbles, cooked ham pieces, and sliced veggies (peppers, onions, tomatoes, mushrooms, artichokes, olives, etc.).

UNEATEN PIZZA CRUST SAVVY: Don’t waste them. Chop them up, toss them on a sheet tray, and toast them for a few minutes in your oven. Voila, you’ve got pre-seasoned croutons you can add to your next salad!

I’ll conclude Jillee’s tips with a few helpful ideas found in the comments below her article:

Vickie said: “I purchase plain cheese or pepperoni pizzas and then I clean out my fridge…topping the pizzas with all sorts of leftovers from the fridge. I put pizzas directly on the oven rack, but I lay aluminum foil on the oven floor first to make for easy clean up. This practice ensures crispy crusts. In the summer when we have a garden, I also top with fresh basil.

Gail said: “I reheat pizza in a frying pan with a smidge of oil (just enough so the pizza doesn’t stick). Place pizza in a pre-heated pan, cover and heat on medium-low until the bottom is crispy and top is gooey again, but not dried out.

Terry said: “I preheat my pizza stone so that it’s scorching HOT when the unbaked pizza hits it. The crust “poofs” and has a much better texture than it would using a cold stone. I also use a pizza peel so I can put in and remove multiple pizzas without having to handle the hot stone.

“As for leftover crust…what leftovers? This is what garlic-butter (or olive oil) dipping sauce is for!”