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Best way to reheat pizza...?

c
cheflisa Sep 23, 2006 11:09 PM

Without it turning into a rubbery mess? I know it's good cold for breakfast the next morning, but in the event I actually want it hot and gooey, what do you all recommend? If it's oven reheat, what temp? In foil? On a heatproof plate? Help. Grazie!

  1. w
    Winemark Sep 23, 2006 11:10 PM

    stone at 500 degrees

    1. Chas Sep 23, 2006 11:22 PM

      If you like the bottom crust to be very crispy and the top to be "gooey" you can put it in a non-stick fry pan over VERY LOW heat. Put the cover on and check it every couple of minutes til the top is melted and hot. Its better than any oven heating. The covered pan actually is a mini oven with the bottom acting as a stone. And I offer this gem of advice at no charge to you!!! :) :) :)

      3 Replies
      1. re: Chas
        ChowFun_derek Sep 24, 2006 04:11 PM

        This method works perfectly for me....it is a 'gem of advice'!

        1. re: Chas
          a
          Andrea0210 Sep 19, 2012 02:03 PM

          I tried this method years ago & it works great!!!!

          1. re: Chas
            g
            grangie angie Sep 19, 2012 04:02 PM

            Have been using the non-stick pan method for years too,only w/ a non-stick square griddle,
            tented alum. foil cover,low & slow heat. Works all the time!

          2. TexasToast Sep 23, 2006 11:41 PM

            I've never had success with re-heating pizza. Oven, toaster-oven, microwave, on the stove, steamed, nothing works and it ends up either too crispy, or too chewy. So, if it's come straight from the fridge, ten seconds in the microwave, just to take off the bite, and that's it. Otherwise, a cold room temp.

            TT

            1. b
              BJK Sep 24, 2006 01:24 AM

              Heartily endorse the non-stick pan or griddle method on the stove top, even without a lid. By the time the cheese is hot and gooey, the crust is so nice and crisp. I'll sometimes do this even with a fresh pie to crisp up the crust a bit.

              :)
              BK

              1 Reply
              1. re: BJK
                Sarah Sep 24, 2006 01:30 AM

                Alas, how to reheat a mascarpone/smoked salmon one...?

              2. Karl S Sep 24, 2006 01:29 AM

                Cast iron skillet.

                2 Replies
                1. re: Karl S
                  roxlet Sep 19, 2012 02:12 PM

                  Yes, get it hot, put the pizza on the skillet, cover. It will be hot and as good as new.

                  1. re: Karl S
                    ChrisOfStumptown Sep 20, 2012 10:56 PM

                    Me too. Often I'll cook the crust darker than it came out of the oven- a bit charred. I drip a bit of water in to keep the top of the pizza moist.

                  2. t
                    Tripper Sep 24, 2006 01:29 AM

                    First let pizza come to room temperature. Then bake on a pizza stone in a very hot oven...450-500 degrees..for just a minute or two.

                    1. jfood Sep 24, 2006 03:13 AM

                      A little unusual approach when I wanted some crispy crust. First a quick zap in the MV, then I place it on the BBQ for 30-45 seconds. Gives a great crisp to the crust.

                      1. Aromatherapy Sep 24, 2006 03:33 AM

                        I never put pizza (or any other bread) in the fridge. Wrong temp for glutens, it toughens bread. I freeze it (individually wrapped slices--yeah, I know) and reheat directly from frozen in a toaster oven with repeated short (1 minute or less) cycles of very low heat followed by say 5 minutes of no heat. Finish with a short toast cycle. Much depends of course on the thickness of the pizza. Practice pays off. Obviously this won't work if you are ravenous--give it just enough microwave to get it almost defrosted, then toast--won't be as good but you won't be psychotic. If I'm more ambitious I defrost slowly as above meanwhile heating a stone in a 550 degree oven, and finish it there, on a piece of parchment paper. Doesn't happen often.

                        1. c
                          cheflisa Sep 24, 2006 04:10 AM

                          Thanks all for the creative suggestions. Has anyone tried to put a pizza stone on the stovetop and heat it that way? Not that I would try that, of course, but...

                          1 Reply
                          1. re: cheflisa
                            Professor Salt Sep 24, 2006 05:19 AM

                            Hey Lisa, where you been?

                            Don't use a pizza stone directly over open flame. They're not made for that and can break.

                          2. c
                            Chi_Guy Sep 19, 2012 02:40 PM

                            This method always works for me:

                            http://www.youtube.com/watch?v=XWIJNa...

                            1. r
                              rasputina Sep 19, 2012 03:37 PM

                              My favorite way? On a piece of foil sitting on top the wood stove with an upside down pan on top to trap the heat. The crust gets nice and crispy and the rest heats up.

                              1. Coogles Sep 19, 2012 03:57 PM

                                I generally reheat pizza in a toaster oven on a piece of foil that I've lubed with pan spray.

                                1 Reply
                                1. re: Coogles
                                  j
                                  josephlapusata Sep 19, 2012 05:25 PM

                                  Preheat oven as hot as it goes. Put directly on rack. Shut off oven and cook 1-2 minutes. Longer if the pizza is thick. The cheese does not burn with the coils off as fast as if they were on.

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