questionshow do you re-heat cold pizza?

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I use the oven (I have electric) and if possible add more mozzarella, provolone or cheddar cheese (I try to do that about halfway through the cooking but it works if you put it on before putting it in the oven). But, if it is only one slice, I'll put it in the microwave but only on 70% power (I very rarely microwave anything on 100% power - I find that is what causes the rubbery texture)

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Microwave all the way. On a lunch hour there's no time for the oven to heat up plus the microwave is less expensive to use.

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Wrap it in aluminum foil, place on your car engine's manifold, take a drive around the block and "walla!" HOT PIZZA!!

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Reheat?
People do that?
I guess I've skilleted some slices in the cast iron covered and on medium-low heat.
It crisps up the bottom and melts the cheese just so.
It's not fast, but probably faster than heating up an oven.

@dealseekerdude: I like to say "Viola"

j5 j5
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If I had a toaster oven, I'd use that. But I don't. I like the wrap-it-in-a-paper-towel-and-microwave-it method. Seems to do the job of keeping the bottom from getting soggy. I'm also an advocate for adding toppings on the 2nd go around.

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What is this reheating of pizza you speak of? I thought it was a cold breakfast food.

I like to say "voilà" except when I'm speaking about stringed instruments played with a bow.

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Toaster oven. 5 minutes at 250.

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@j5: oops! I thought I had it right, but Urban Dictionary tells me nope! Guess I should have said "Presto!" instead. ;->

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@xdavex: I thought @dealseekerdude was being "[sic]". When I'm being "[sic]", I say viola.

j5 j5
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@dealseekerdude: Like "Manifold Dogs" (i.e. hot dogs cooked on the manifold during a road trip)!!! The BEST!

What is leftover pizza? Never happens at my house.

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Sometimes there is something satisfying about gross microwaved pizza, but generally I go for the oven.

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@xdavex: As I said, the undisputed best pizza is cold in the morning, but I find cold pizza for lunch is not as good for some reason.

@j5: Interesting. Never thought about putting it in a covered skillet.

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Original tags:
:pizza food chat applied-thermodynamics pizza-my-heart

I use either the regular oven or sometimes a toaster oven. Never the microwave: that doesn't work out well.

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Here's an in-depth (!) investigation of the best way to reheat pizza:

http://slice.seriouseats.com/archives/2011/03/best-way-to-reheat-pizza-science-griddle-method-how-to-reheat-a-slice-of-pizza.html

And by the way, if you're a fan of pizza (and who isn't?), slice.seriouseats.com is a great daily blog read.

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My mom would cook a sunny side up egg and put her pizza in the pan with it. She'd add a little water in and put the top on the pan. Steam the whole thing, then eat it in front of us. I've always eaten mine cold since the first time I saw her do that...

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@miken927: Wow, science and pizza! That is surprisingly informative and I think is the best answer so far (other than "why reheat?")

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Microwaved pizza is disgusting. I reheat in the oven, about 7-8 minutes at 350 degrees. I sprinkle a little water on top of the pizza first to help keep it from drying out.

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I wrap the slice(s) in paper towels and heat them in the microwave. Doesn't take very long to get really hot. 3 minutes max.

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If I'm in a rush, I used toaster oven. However, last week I tried the stove top method and it was amazing. http://www.youtube.com/watch?v=XWIJNaA-JNA

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I heat mine up slowly, one bite at a time, to a mildly warm 37 C.

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2 minutes at 350 in toaster oven, then 12 seconds per slice in microwave. The toaster oven gets the toppings sizzling and the outer crust crispy while the few secs in the microwave get the innards warm without burning the outside.

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Convection oven at 250 degrees until the cheese is bubbly. This makes it taste pretty much the same as when I got it.

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I do the covered pan method~tastes the best.

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@xdavex: Stop fiddling around and say what's on your mind.

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@kamikazeken: I do just the opposite: turn on the oven (it defaults to 350F), put the slice in the microwave for ~30 seconds to heat the inside and start the cheese melting, then put the warm slice directly on the oven rack over the bottom element for a couple minutes to crisp the crust and finish melting the cheese.

Perfect every time!

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Skillet, medium heat, covered. Keeps it crispy and steams the toppings back to life.

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I'm a covered-skillet-on-low person, as well.

cf cf
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I use the toaster oven. I tear off a piece of foil about 1.5x the size of the pizza slice or slices (2 will fit turned face to face). I fold the foil over the crust and the tip of the pizza, leaving the middle of it open. This keeps the crust and tip from over cooking. I cook it on Bake for about 12-15 minutes (I buy thick pizzas with lots of toppings). The pizza usually comes out very good, often better than it was originally as the bottom crust gets a bit crispier.

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Blech, never microwave, unless you like rubber.
Reheating on the grill makes pizza taste even better.