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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.