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Jan 7, 2005 04:06 PM

Tips on Reheating Pizza?

  • b

This may seem like a silly question but does anyone out there have any tried and true tricks for reheating pizza to get it to as close to the "out of the oven" taste as possible? I have a couple of coal oven pizzas from Lombardis waiting for me at home.Thanks!

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  1. Do you have a pizza stone? They are the best for reheating the pizza and crisping up the crust. Also good when you have a pizza delivered and want to keep it hot. A good investment.

    3 Replies
    1. re: Erin

      I honestly had never heard of it but I will have one by the end of this weekend.Thanks for the tip.

      1. re: BobbyCT

        Save your money on a pizza stone and use six-inch unglazed quarry tiles as pizza stones. Cover the
        entire oven rack.

        1. re: mirror

          I have excellent results also with unglazed tiles covering the oven shelf. I use 12 inch tiles, plus half tiles (cut at Home depot) to make the right overall size. To keep the stones clean of melted cheese, I put the pizza on a sheet of aluminum foil, I find that if the foil is slightly crinkled, the edges of the pizza slices don't stick to the foil. I put the pizza into a cold oven, set to 475 degrees, and in my oven by the time the oven hits 475, the slice is crispy and the cheese is bubbling. YMMV.

    2. If the pizza is in the fridge, take it out and warm it up for at least 20 minutes. I don't have a pizza stone, so I put a cookie sheet in the oven and then crank it up as high as it goes while the pizza is coming to room temp. Remember, pizza oven are usually over 700 degs. Then put the slices in the hot oven/hot cookie sheet and heat until hot and the cheese is bubbling. This way should ensure a crisp crust without burning it. I've also heard stories about reheating in a skillet, but have never tried it so I can't comment on it.

      6 Replies
      1. re: Evan

        I followed your advice last night and everything worked about much better than expected.I will follow the advice of you and others and invest in a pizza stone.I will also give the skillet trick a try and also the tip about placing it directly on the oven rack.The real key to your trick is heating up the tray as well as the oven at a very high temperature.Worked wonderfully and I want to thank you and all the other chowhounds!

        1. re: Evan

          This was the best advice ever!!! I will never use a microwave again. My oven was set at 500 and it reheated the pizza (and breadsticks!) to perfection. I got the exact crunch I was hoping for. Thank you!

          1. re: VeronicaP

            I do pretty much the same, except the toaster over works just as well as the full sized oven if you're only heating up a slice or two. The higher the temp the better (not set to broil, tho). Pre-heat the cookie/pan, as well, before putting the slice on it.
            I also find that if I drizzle a tiny bit of (olive) oil on the crust itself, it keeps it from getting too hard and crunchy while waiting for the rest of the slice warms up.

          2. re: Evan

            I've tried skillet re-heating and you really need to watch it closely, because the bottom WILL burn before the top gets hot. I'd go with the oven...stone, tile, or tray.

            1. re: njmarshall55

              I have started with heating a skillet of flat grill pan when I turn on the oven. I put the pizza on the hot skillet for about a minute and let finish in the oven.

              I also have heated the skillet, put the pizza on it, reduce heat to medium & cover so topping heat more quickly.

              1. re: Janet from Richmond

                Same here. I get it going in an iron skillet with a lid, then before the crust gets too dark just move it to a cold burner and let it finish on retained heat.

          3. You'll get more ideas if you repost on the appropriate board (Home Cooking).

            For reheating a cold slice of pizza, I use a skillet (cast iron), uncovered, over very low heat. The low heat gradually re-crisps the bottom while gently reheating the upper layer.


            7 Replies
            1. re: Tom Meg

              Cast iron is an easy alternative to heating up a pizza stone, which takes a lot longer. And a heavy nonstick skillet (All Clad, eg) will work in a pinch, too.

              But ne'er shall a microwave touch a slice of pizza. Horrors....

              1. re: Karl S.

                It is not safe to use a non stick pan in an oven over 400 degress.

              2. re: Tom Meg

                You know, you're right, Tom, Home Cooking is probably the best place to reach the folks who know the most about this topic, and we apologize to Bobby CT for directing him here rather than to the Home Cooking board (link below


                1. re: Tom Meg

                  I do it this way also. Sometimes it turns out better than the original pizza. I love the crispy brown bottome.

                  1. re: Tom Meg

                    This is the best way I have found, crisp crust, melted cheese, yum!

                    1. re: Tom Meg

                      I finally used the skillet tip from this thread. Usually, I'm in such a rush for my pizza in the morning that I never think to heat up a skillet. But the microwave was being used and I needed my pizza fix so I tried it with great results. I'll never microwave again!

                      1. re: Tom Meg

                        That's just what I've done-- I have a flat round cast iron skillet that works great for that. I also put the slice in the microwave on a low setting for a minute to take the chill off first. That seems to help the top heat up nicely before the crust turns to charcoal.

                      2. We've gone to "extremes" also on this subject; once, I heated the oven to like 450 and then put the pizza directly on the middle rack for a few minutes to JUST isn't the same, no matter what you do but I think this method came the closest.

                        2 Replies
                          1. I think it comes out fine if you re-heat it in a toaster oven on some foil at around 400 for about 10 minutes.