I make pizza pretty frequently, and I always have leftovers. I have a few go-to crust recipes that reheat well after being refrigerated, but I'm never happy with the cheese upon reheating. Usually I use freshly grated, part-skim, grocery store mozzarella and the leftover pizza never gets good and melty again. What other cheeses might give me better results when I reheat the pizza after a day or two in the fridge? I'm open to outside-the-box choices; I can tweak the other ingredients to complement the cheese. What I am looking for is a texture in the reheated pizza that is as pleasant (although, not necessarily the same) as it was fresh from the oven. 
Most flavor molecules from marinades don't penetrate much below the surface of the meat.  (Salt and to a lesser extent sugar are exceptions: they will gradually work their way in deeper in long marinades.)  Anyhow, if you actually want your marinade flavors to penetrate more than about 1/8" into the meat, the only real option is injection.  But if you don't want to do that, poking holes or even gashing the surface with rough knife cuts will help a bit.  You can see some photos at this link, showing how a colored dye (whose molecule size is as big as typical flavor molecules) doesn't get below the surface, but gashes and holes can help carry it deeper.  I don't know that there are any real drawbacks to the method, other than having a craggy surface on the meat.  As Jolenealaska pointed out in comments, the idea that significant moisture loss occurs from piercing is mostly a myth.  (For more detail on that, see Myth 6A here.) 