Bread-Bakers v096.n003.7

Having just started making pizza, I am surprised at how good it can be fresh
out of the oven.  Because it cannot be eaten all at one, I store leftovers in
the refrigerator.  Only a few hours later, it is already soggy.

Does anyone have suggestions on how to store and/or revive excess pizza so
that most of its original goodness is retained?

I am using corn meal on a ceramic pizza stone.

William Buchman