HOME > Chowhound > Home Cooking >

Discussion

Best way to reheat pizza...?

  • 20
  • Share

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. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. stone at 500 degrees

    1. 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

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

        1. re: Chas

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

          1. re: Chas

            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. 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. 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

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

              2. Cast iron skillet.

                2 Replies
                1. re: Karl S

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

                  1. re: Karl S

                    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. 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. 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. 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. 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

                            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. This method always works for me:

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

                            1. 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. 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

                                  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.