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How should you reheat pizza?
- Thread starter ItWasMeantToBe19
- Start date
This is my choice, unless it has crispy onions on it. You eat it cold in that case.
The absolute best way I've done it is on the grill after finishing cooking something else but obviously normally I'm not going to heat the grill to reheat pizza.
But second to that is toaster oven on convection setting around 375 to 400 I've found to reheat the best.
Me while I liked cold pizza back in college I've become to snobby for that and have to reheat it now.
But second to that is toaster oven on convection setting around 375 to 400 I've found to reheat the best.
Me while I liked cold pizza back in college I've become to snobby for that and have to reheat it now.
This is the correct way to reheat pizza, though timing may vary based on size or thickness of slice.
I've seen this image a thousand times tbh never tried it. Does anyone swear by this?
Only use an oven if you don't have access to a stove. The microwave should always be your last resort, though I'd argue even cold pizza is better than microwaved pizza most of the time.
Pan peoples, maybe I'm the unusual one. Coincidently, I had pizza today and guess what? I will try to reheat it with a pan. Maybe I'll be a new man tomorrow.
You don't like it? Oh well my quest in the search of the perfect woman continues
If we're talking deep dish, in the oven.
If we're talking thin/thick crust, you don't. Cold is better.
If we're talking thin/thick crust, you don't. Cold is better.
Depends on where it came from:
1) chain pizza (Detroit-styled, Domino's, PH, LC, etc): toss it into the microwave for a short bit to take the chill off.
2) chain but not fast chain (Grimaldi's, local pizzeria, etc): oven on a stone
3) anything else: why did you have leftovers to begin with?
1) chain pizza (Detroit-styled, Domino's, PH, LC, etc): toss it into the microwave for a short bit to take the chill off.
2) chain but not fast chain (Grimaldi's, local pizzeria, etc): oven on a stone
3) anything else: why did you have leftovers to begin with?
Cold is the only answer, in my experience the oven kind of makes it weirdly greasy and too crispy for non-thin-crust pizzas.
Eat it cold.
Or second, microwave. I'm way too impatient to wait for the oven lmao. 2 minutes vs. 7 minutes.
Or second, microwave. I'm way too impatient to wait for the oven lmao. 2 minutes vs. 7 minutes.
This is the correct way. It steams the top (to help melt the cheese) and provides surface contact to the crust, which allows it to heat up and get crispy/crunchy again. This absolutely works.
I've seen this image a thousand times tbh never tried it. Does anyone swear by this?
I'll also add that the heating method depends on the type of pizza. But for a standard NY style slice this works.
I have an affinity for microwaved pizza and how soft and fluffy it can make everything.
But, yeah, the pan is always best. Pizza has enough oil in the crust to come out excellent when reheated that way.
In an oven.
I simply do not understand the love for cold pizza. I have never found a pizza that tastes anywhere nearly as good cold as it tasted when hot.
I simply do not understand the love for cold pizza. I have never found a pizza that tastes anywhere nearly as good cold as it tasted when hot.
The best, oven being second. Only way to make it crisp again.
This, except I set it to 265. Once the oven gets up to temp, it's ready.
Convection Toaster Oven with pizza stone
Immediately put the pizza in at 325, 8 minutes for up to 4 slices, add an extra couple minutes if more slices.
If you are lucky enough to own a convection oven with speed convection (aka air frying) use that setting.
I grew up in an area with really good pizza, and this was a tried and tested family reheat recipe.
EDIT: I need to add, if your pizza is REALLY thin and/or seems dry already, consider turning off convection but otherwise use the same settings.
Immediately put the pizza in at 325, 8 minutes for up to 4 slices, add an extra couple minutes if more slices.
If you are lucky enough to own a convection oven with speed convection (aka air frying) use that setting.
I grew up in an area with really good pizza, and this was a tried and tested family reheat recipe.
EDIT: I need to add, if your pizza is REALLY thin and/or seems dry already, consider turning off convection but otherwise use the same settings.
If it's not next day room temp pizza I have come up with a method that delivers a decent reheated pizza. For this to work you'll need a toaster oven. Line the shelf with a sheet of tin foil (just to make things less messy). Put the pizza in bottom side up and broil for 4 minutes. Once that is done flip it over and broil it for another 4 minutes. End result is a slice with a crispy crust and nice melty cheese
Cold pizza is the weirdest thing to me, I just don't get it at all. The fact that it's so widespread is crazy. Are people just convincing themselves that they like it when really they're just too lazy to heat up their pizza? Or they don't own an oven or a microwave? Why do they even eat pizza at all?