Reheating Pizza

Stick it between your knees.

there a device called a microwave, doll

[Stick it between your knees.]

Nope.

Air fryer on reheat if it's just a couple pieces. Or put it on a low oven on a metal cookie sheet.

place it on a skillet on low

On a pizza stone or if you don’t have that directly on the rack, convection oven of course. Without stone, put it on a top rack with a cookie sheet directly under it on the next rack.

[quote] there a device called a microwave, doll

Thanks, love, but that is not a good way at all.

For one slice use a sauté pan with a lid. Heat the pan on medium high heat until hot, place your slices in it and cover. For a larger amount I put a baking sheet in the oven and preheat it to 400 degrees. When hot, place the pizza directly on the sheet (you should hear it sizzle) and bake for about 10 minutes, checking frequently.

Honestly, reheated pizza never tastes good. I don’t know why!

[quote] On a pizza stone or if you don’t have that directly on the rack, convection oven of course. Without stone, put it on a top rack with a cookie sheet directly under it on the next rack.

Those are good ways, but not the best way.

Eat it cold

[quote] Honestly, reheated pizza never tastes good. I don’t know why!

I have a way that will make it taste very good!

[quote] Eat it cold

I do like cold pizza, but if you want it hot, there is one very good and easy way.

I’ll ask Bradley if he knows a way. We have reheated pasta together.

[quote] For one slice use a sauté pan with a lid. Heat the pan on medium high heat until hot, place your slices in it and cover. For a larger amount I put a baking sheet in the oven and preheat it to 400 degrees. When hot, place the pizza directly on the sheet (you should hear it sizzle) and bake for about 10 minutes, checking frequently.

[bold] R8 Wins! [/bold]

The best way to reheat pizza is to put it in a sauté pan. R8 specifies using a lid, but I never do. This method results in a crispy bottom and a perfectly hot slice of pizza (a large sauté pan can likely hold two slices).

Enjoy!

I put a slice in a nonstick pan...then cover, on a low flame on the stove. I like that the bottom crust crisps up and it tastes better reheated.

I do a slight modification of what R15 does, and add a splash of water into the fry pan. Then, when you cover it, you get a steamy reheat in that skillet, and it leads to more crispy bottomed crust.

[quote] I put a slice in a nonstick pan...then cover, on a low flame on the stove. I like that the bottom crust crisps up and it tastes better reheated.

I completely agree, it tastes better reheated. Similar to when you get a slice at the pizzeria and they reheat it for you, it always tastes better.

Do any of you drain your pizza?

Apparently Miss OP is conducting a quiz here, and she alone knows the correct answer.

Heated in oven on rack, no pan or cookie sheet

Well OP....sometimes you have to face the truth and admit there is a downside to not dating fish...

If this isn't absolute proof positive DL is becoming more frau centric, I don't know what is.

Did I see a cake recipe floating around earlier today?

[Apparently Miss OP is conducting a quiz here, and she alone knows the correct answer.]

The correct answer was already given. Try reading.

[quote] Did I see a cake recipe floating around earlier today?

I don't think so, but I'll share one of my favorite cake recipes tomorrow, just for you.

Calling gay cooks 'fraus' is so 1997.

Finish the whole pizza so there are no leftovers

R27 types fat.

[quote] If this isn't absolute proof positive DL is becoming more frau centric

How insulting and demeaning you are to both men and women. So a man cooking is 'frau' — how mature you are.

Air Fryer

R29, I think I handled it better. Do shut up dear.

[quote] I think I handled it better. Do shut up dear.

Ah...no.

Put it in a skillet, low-mid heat. Put a few drops of water near (but not on) the slice and cover. Should take a couple of minutes, but not too long or you'll burn the bottom. Microwave has to be the worst way.

No water is needed. Don't do it.

It’s best cold imo

Air fryer.

The best re-heated, day after pizza I ever had was from an Air Fryer. It tasted like it was just delivered.

R37, you write like you were just delivered.

Um...okay r38. Time to go to bed, you're becoming cranky.

With a blow torch.

First of all, when you have leftover pizza, don’t put it in the fridge. Freeze it.

When you want to have it, take it out of the freezer for about an hour. Then turn the oven on to 325 and immediately put the pizza in, when the oven is still cold, on a baking sheet. Heat it until you’re happy with the temperature.

I’ve found this to be the best way to reheat so it tastes like fresh pizza.

Only a cunt would do it that way.

Rough words for a lesbian

OP, why is a sauté pan better than a skillet for reheating pizza? Is there a major difference?

Air fryer, the end.

[quote]With a blow torch.

And it give a wonderful caramelized flavor to the toppings too...

It's a good thing.

[quote] OP, why is a sauté pan better than a skillet for reheating pizza? Is there a major difference?

No, not a major difference. Both will work just fine. A sauté pan has a flat bottom and straight sides and a skillet has flared sides. This means a sauté pan will have more cooking surface area. A 12-inch skillet will only have a 10-inch cooking area (due to its flared sides) whereas the same-sized sauté pan will have a 12-inch cooking area.

Echoing the put it in a saute pan/skillet and reheat it.

One of the guys from the original Queer Eye did a brief segment on this and fried it, I tried it for fun (I was in college) and loved it.

These days, I wouldn't throw oil in there but it does seem to work better than the microwave.

An air fryer might be fun to try and I will next. Thanks thread!

There seem to be a lot of fat typing on this thread...

Especially Greg

On a cast-iron pan on medium-low, not too high as to burn but low to melt the cheese and it comes out with a nice, crispy bottom.

R51 is correct, the skilled must be cast iron to get that crisp texture.

R52 - too true. I have been doing it in a regular pan but the bottom sucks.

As if any of you fatties ever have "leftover" pizza.

[quote] Especially Greg

Sorry to disappoint, but I'm not fat.

Frying pan is the best. Retains crisp and no soggy steam.

I don’t know…I still think it’s best fresh, or only heated once.. Even when they reheat it at the pizza place it doesn’t taste as good as it does directly out of the oven the first time.

TWO WORDS: TOASTER OVEN

Preheat oven to 400.

Wrap it in foil.

Wait ten minutes.

Throw pizza in trash and order fresh pizza.

You don't use a toaster oven, ya donut.

Use a sauté pan.

On the stove the pizza crust gets slimy.

[quote] On the stove the pizza crust gets slimy.

No it doesn't. It gets crisp.

The real whopper was my brother-in-law who once put it in the toaster for a bit thinking it wouldn't stick...just a minute.

OP, Why would you ask the question only to offer the answer? Only total cunts do that.

I think you just answered your question hon, R64.

[quote] OP, Why would you ask the question only to offer the answer? Only total cunts do that.

Just to be interactive and to see the various ways people do this.

Oh, and because I must be a total cunt.

Sooooo Greg, how do you re-heat cream soup?

R62, what kind of pizza are you having? New York pizza, nu uh.

[quote] Sooooo Greg, how do you re-heat cream soup?

Over low heat, stirring frequently. Or, if you're reheating cream soup using a microwave, place the soup in a microwave-safe bowl and place in the microwave and reheat on high for 20 seconds. Then, give the soup a good stir and microwave for another 20 seconds if needed. You could also use a bain marie.

I have a pizza pan with holes in it so the crust gets crisp. I put the pizza on there and start my oven at 375°F. I immediately put the pizza in the oven and when it's finished preheating, the pizza is perfect. Melty cheese and crisp crust, making a sizzling sound. Mmmmm. Pizza.

[quote] I have a pizza pan with holes in it so the crust gets crisp. I put the pizza on there and start my oven at 375°F. I immediately put the pizza in the oven and when it's finished preheating, the pizza is perfect. Melty cheese and crisp crust, making a sizzling sound. Mmmmm. Pizza.

Thank you, Fat Whore, that sounds like a good way to do it.

Greg, honey, you seem a bit obsessed with food.

[quote] Greg, honey, you seem a bit obsessed with food.

It's just how I make my living.

And it does seem more noble than your obsession with surprise anal.

You aren't as clever as you think either. I doubt you make your living that way. You talk too much about it.

[quote] I doubt you make your living that way. You talk too much about it.

You're entitled to think whatever you like. How interesting that you believe one wouldn't talk a lot about something that is important to him.

Not odd at all.

[quote] Not odd at all.

I said 'how interesting' not 'how odd'

Greg, you asked a question and then provided the answer you believed was best, coincidentally your own. . I agree with R64:

[quote]OP, Why would you ask the question only to offer the answer? Only total cunts do that.

[quote]place the soup in a microwave-safe bowl

Does anyone under the age of 85 say "microwave safe"?

Reheated pizza can also taste decent if you bake it in the toaster oven (do not toast it) at a low-ish temperature like around 250-260 degrees.

[quote] On the stove the pizza crust gets slimy.

Put it in a pan first, silly.

[quote] Does anyone under the age of 85 say "microwave safe"?

Yeah, I did. And anyone who is addressing a group of people who are clearly not the best and the brightest should do the same.

r23 Anything in particular wrong with a quilting bee? (threads needles patiently)

r63 Perhaps if he had turned the toaster on its side, with the toppings facing up, he'd have gotten better results. Gravity, ya' know, what a bitch.

Duh ... you order a fresh one.

Re-heating leftovers is so gauche.

Even if I've had it the night before, I can eat it for breakfast the next day.

Put it in a pan, heat it atop the stove. Keeps the crust crispy.

R86 - the only way I reheat it. Everything else is just nasty. Also, I got wipe the pan with a bit of butter or olive oil and the crust.

Wow, some of you are really really fat.

For individual slices - a toaster-oven

For a whole pizza - a regular oven

In both cases, preheated at 325°

I also use a toaster oven for reheating egg/spring rolls, empanadas, samosas, Jamaican patties, pakoras, coxinhas, fried chicken or fish, etc.

If I reheat pizza I use r8's method these days, after trying it in the oven and getting a hot crust but cool interior of the pizza. Usually though I just don't reheat it.

r89 are those Jamaican patties the beef pies you can get frozen in the grocery store? How are they? I've been eyeing them for a while but never got around to buying some.

R91 - No, I never buy stuff like that from a store.

I get them from a Caribbean restaurant whenever I order food from there (which is about once every other month).

I get Jamaican chicken & vegetable patties (one each), wrap them individually and then put them in the freezer.

And P.S. - why do I suspect R88 is an ex-fatty who has portion control issues?

Thanks r92, we don't have a Caribbean restaurant anymore so all we have are the frozen kind. I'll continue to avoid them.

R92 - the only Jamaican stuff I liked from a supermarket are the chicken skewers from Trader Joe's. Not exceptional, but pretty good when I make them next to fried plantains and a good "rice and peas". I up the ante a bit though with smoked paprika on them.

R93 - It doesn't hurt to buy them and try at least try one since you don't have the other option of getting them from a restaurant.

I use my sous vide machine to reheat pizza. Seal the slice in plastic and immerse it in 67º water. In only six hours, you'll have a nice warm slice of pizza.

Place slice in a cast iron fry pan, cheese side up. Heat on medium until cheese is melted. Not as quick as the moment microwave / toaster oven but very good result.

I like to poach my pizza in a tomato sauce and serve with prunes.

[quote]Put it in a pan, heat it atop the stove. Keeps the crust crispy.

But the NEW YORK pizza I buy is not supposed to be 'crispy,' dork.

R99 - ok then, stick it the microwave and make it soggy...make sure you tell everyone in Little Italy how much better your method is than mine. Good luck.

R100, New York pizza is best reheated in an oven/toaster oven. No need to get all IGNORAMOUS.

When I try this in the pan, the bottom burns and the top hardly cooks... what gives?

It's very simple OP, just the microwaves but the trick is to put a glass of water inside with the pizza.

Sorry, R100, but real New Yorkers simply go downstairs, around the corner and get a fresh slice.

You could try shoving it up your butt.

You type fat. All of you.

How much do you weigh, R106. Keep in mind we do mean your weight on this planet.

R101 - that pizza looks greasy as hell, the pepperoni looks fake and the way it's sagging looks like you popped it in the microwave. Gross.

I do 35 seconds in the microwave and it seems to work perfectly.

R108 is only familiar with frozen pizza

BS...I've had some awesome pizza here and in Italy. That looks like Domino's poorer cousin.

The method of reheating is not the only factor to consider! HOW you store your pizza in the fridge also matters. I've learned that the best way to store pizza is to line a plate with paper towels, then put on a layer of pizza, then cover with paper towels again, then wrap the whole thing in plastic wrap. This method ensures ultimate freshness.

R112 - fuck pizza Gregg. Most of it tastes like ass that's been sitting on a couch binging on Netflix. Give me a good recipe for button mushrooms, broccoli and basil. I have a ton left over.

Heat broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic and basil in a large saucepan - and then serve over spaghetti.

Done.

leave it on the counter and eat it cold for breakfast.

[quote]OP: Does anyone out here know the very best way to reheat pizza?

Oi just make sure I don't have to, guv. Just heat the whole blooming thing when it pipes in.

Why would anyone ever want to reheat a pizza when it’s so simple to make a new one from scratch?

Aimply use some type of available kitchen appliance that raises its temperature from what it was before you bought or refrigerated it?!

I think that our Gregg is taking things a bit more seriously. Gregg, what did you have for dinner last night?

This baby. Re-heated, of course.

I am an excellent cook and this boring me!

[quote] I am an excellent cook and this boring me!

Understandably. You are invited to step into one of my threads where we discuss good food, good technique, and style.

We'd love to have you.

You will need two heating pads and some parchment. Turn the first heating pad on high and cover with parchment. Place the pizza on the parchment covered heating pad, and cover with more parchment. Place the second heating pad on top of the parchment covered pizza and turn on high. Check periodically until it is heated through.

Do not use plastic wrap or wax paper, as the pizza will get soggy.