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What's the Best Way to Reheat a Leftover Slice of Pizza?

I've tried the oven, microwave and stovetop in a heavy pan, all with less than satisfying results.

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  1. I put it on tinfoil in the toaster oven on 425

    2 Replies
    1. re: cheesecake17

      Toaster oven, but directly on the rack or on the pan with holes in it (one came with mine) - that gets the bottom crispest! I think being closer to the elements top and bottom gives the toaster an edge. I love my toaster oven for reheating things.

      1. re: julesrules

        Toaster oven, but I toast it on medium like an English muffin. Quick and easy! Although truth be told, I just as often eat it cold.

    2. I reheat mine in the oven. I used to hate it too, because the crust would get hard and crunchy, and if I used cooking spray, the bottom would get soggy.

      But now, I put it on a baking sheet with parchment paper (this keeps it from sticking without adding extra oil), and I wrap the crust in foil (to keep it from drying out and becoming hard). I usually do it really hot (425-450) for about 10 minutes, but I like the edges where the cheese melts off a little to be crispy. If you don't want that, I'd go for 325-350 for about the same amount of time.

      1. I put the pizza stone in a cold oven and heat to 400-425. Once it comes up to temp, I put the pizza slice(s) which hopefully has been sitting out for a while in the oven. Ten to fifteen minutes. Sometimes we think it's better than the first time around.

        8 Replies
        1. re: c oliver

          Same here, ecxept my stone lives in the oven, on a rack near the very bottom. Any reasonI shouldn't leave it in the oven?

            1. re: Shrinkrap

              Yep, this. And our stone is in the oven most of the time; I only very rarely take it out.

              1. re: linguafood

                I'm one of those heretics who wash her pizza stone!!!!! And it's still going strong 15-20-25 years later.

                1. re: c oliver

                  We just brush it off. Even if some cheese melts on it, it's easily scratched off (or burns off with the next pizza sesh).

                  My man's pretty adamant about it not getting wet, so I'm not messin' with it.

                  1. re: linguafood

                    That's why I referred to myself as a heretic :) But since we've never replaced the two we have and they are many years old, I just do.

                    1. re: c oliver

                      We have a pretty deep sink, but this stone would never fit, so it's also impractical to try and wash it (besides being unnecessary).

              2. re: Shrinkrap

                I leave mine in the oven. I find it acts like a heat sink to better regulate the temperature, especially at lower temps.

              1. I don't use anywhere near the temp or time that the other posters have cited. Food hotter than what - 130F or so? -
                will be too hot to eat. If reheating pizza in the oven, I put the slices on a pan, into a cold oven, set it to 200F or so, and check it in 10 min. I see no need to reheat it to the point where I have to then let it cool for more than a couple of minutes before being able to eat it.

                1 Reply
                1. re: greygarious

                  Mine comes off the stone and gets cut in pieces. It's plenty cool enough to eat.

                2. Reheated pizza isn't the same as fresh cooked. Maybe the sauce is absorbed or the texture of the crust is too dry , but there is a difference
                  All methods of heating work but reheated pizza doesn't taste the same as fresh.

                  1. Cast iron pan pre-heated in a 500 degree oven

                    1. Yes, toaster oven on tin foil (in case the cheese bubbles over for easier cleaning). Microwaving is the worst, it ruins the crust. That said, cold pizza for breakfast is one of my secret cravings!

                      2 Replies
                      1. re: Kat

                        Yeah.... My only reply to the OP would be "why are you heating it up?!?" Isn't the whole point of leftover pizza to have it for breakfast straight from the fridge??

                        1. re: Ttrockwood

                          Pizza is not just for breakfast you know!

                      2. I think of pizza like bread. When you bake bread, you let it cool on a wire rack. Once it is cool, it should be sealed in an airtight container to keep the interior moist and the crust crusty. Pizza sits out drying up and worse is poorly sealed in a very dry place: the refrigerator.

                        What I usually do is warm leftover pizza in the microwave, which seems to bring the moisture to the surface. I then crisp it in a very hot pan. Depending on how it looks I may add a teaspoon of water to the hot pan and cover while heating. The hot cooking surface and damp air seems to work pretty well.

                        1 Reply
                        1. re: ChrisOfStumptown

                          While that may be a different topic I think it is related. When we have leftover pizza (and we always plan to by ordering a larger one) I wrap it in foil with waxed paper layered between the slices.

                        2. Toaster oven. 2 slices for breakfast today. With anchovies!

                          1 Reply
                          1. re: Veggo

                            Toaster oven does a good job- no steam, just the right crust. Microwave is the wilted steam disaster.

                          2. I like to put the slice in a saute pan over low heat and cover it. It crisps the crust while creating an oven effect to re-melt the cheese.

                            1 Reply
                            1. re: KatoK

                              That is what I do, using a cast iron pan. But honestly, I usually just pull it out of the fridge, let it sit for a while I make coffee, and eat it cool/room temp.

                            2. my favorite is on a piece of foil on top of the wood stove with a pan upside down on top.

                              second favorite, the toaster oven.

                              1 Reply
                              1. re: rasputina

                                We can't do your favorite in Florida....:)

                              2. It depends how many slices I have. My favorite is the pizza stone heated to 425 or so. It only takes a few minutes, maybe 5, to crisp and remelt the cheese. Sometimes I buy a pizza from a place that isn't too close to home several hours before dinner when I'm in the area, and then heat the stone and place the whole pizza in for a few minutes. Works great.

                                If we just have a couple of slices, I can't justify the energy consumption to heat the oven and stone, so I put it directly on the rack in the middle of the toaster oven. It seems to help both the top and the bottom to be so close to the elements. The cheese gets bubbly and the bottom gets crisp.

                                I don't see a need to microwave the pizza to get the toppings hot if the oven is hot enough. Everything heats through without a problem.

                                Oh, and yes, it makes a mess on the bottom of the toaster oven! But it's worth it to me.

                                1. Like many others, toaster oven. For one large or two small slices I set it at 425 for 8 minutes, put the pizza on a pan into the cold oven and watch the last minute or two until the cheese is heated through and the edges are crispy.

                                  To me leftover pizza is bit of a different food experience than the fresh pizza the day before. Both are usually great. Kind of like having a roast turkey one day and a hot turkey sandwich with gravy the next.

                                  I always give my husband a hard time when he reheats pizza in the microwave. It think it ruins it.

                                  1. What is a "leftover slice of pizza?"

                                    1. To those who say toaster oven, I'm curious. It seems to me that a couple of slices of pizza in the small space of a toaster oven would/could generate steam thereby negatively effecting the texture of the pizza. I've noticed steam when I've done cheese toast in the TO. Isn't that an issue?

                                      1. I always use the grill, heat it to medium heat an throw it on come back in 2-3 minutes and you have a crispy crust and melty cheese plus the added smokyness of the grill

                                        1. a heavy fry pan usually does the trick- it crisps the crust and the rest heats slowly (usually reheated seems to lose some flavor though). if it is really good pizza- cold works too

                                          1. I know the microwave is definitely not the best way to reheat pizza, but I saw this list of 25 Food Hacks (http://www.refinedguy.com/2013/01/23/...) and it says that adding a cup of water in the microwave when reheating "pastry" helped to avoid it getting too hard (as it tends to do when it cools). It works well with a slice of pizza too.

                                            Otherwise, I prefer the oven on relatively low heat.

                                            1. Grill pan on the stove, low flame for 2 slices....covered with a domed lid.

                                              The George Foreman Grill does an excellent job as well.

                                              1. First let it come to room temp.

                                                Then reheat using a cast-iron pan or skillet on the stovetop, covered for the last minute or so.

                                                1 Reply
                                                1. re: ipsedixit

                                                  This stovetop method is by far the best way to reheat. It turns out great every time; perfectly crisp bottom and melty cheese. It loses None of its original taste; nothing dry about it.
                                                  I'm not the most patient person so I take the chill of in the microwave for only 20-30 seconds. Not enough to make it rubbery...

                                                2. Cast iron skillet with lid on stovetop.

                                                  1. On olive oil in a covered cast iron skillet until the cheese on top melts. Crispy, olive oily bottom and melty cheese top. Mmm.