Reheat Pizza in the Oven
- Preheat the oven to 350 F.
- Place the pizza on a piece of foil and put it directly on the rack for even heating on the top and bottom. Alternatively, preheat a sheet pan as the oven heats up for a crisp crust.
- Bake for about 10 minutes or until warmed through and the cheese is melted.
How to reheat pizza crust?
Pop your pizza slices into the preheated oven and cook for 10-15 minutes, until crust has crisped up and the cheese is gloriously melty once again. Use a frying pan or a cast-iron skillet to get an ultra-crispy crust on your reheated pizza. It’s a great option if you’re only reheating a slice or two of pizza!
What temperature do you cook leftover pizza in a fan oven?
Set your fan oven to 170°C (190°C for no-fan ovens) and leave to pre-heat. While your oven is getting nice and hot, you can transfer your leftover pizza slices onto a tray with foil.
Cold Slices No More! The Top 3 Ways to Reheat Pizza—Ranked
You’ll need to reheat leftover pizza in order to make it taste virtually as nice as it did when the pie was freshly baked.When it comes to reheating cold pizza, you may use the oven, stovetop, or microwave, but the method you use will depend on how much pizza you have left over and how soon you want to consume it.A solution exists for every situation, however some approaches are more effective than others.
Watch Now: The Absolute Best Ways to Reheat Pizza
Reheat Pizza in the Oven
Reheating day-old pizza in the oven is the most effective method.Everything about it will taste almost precisely the same as it did the night before: warm, with a wonderfully crispy crust, melting cheese, and sizzling pepperoni on top.The disadvantage is that it will heat up your kitchen, which you may not want to do during the summer, and it will take longer to cook than the stovetop or microwave technique, which is not ideal.It can also be inefficient to heat an entire oven for the purpose of baking a single pizza slice.
However, the efficiency rises as the number of slices you have to heat up grows.If you wish to reheat half or more of a pizza at a time, the oven is the most efficient method of cooking.If you only need to heat a single slice or two of bread, a toaster oven will suffice if you have access to one.Nik Sharma, a former food scientist who went on to write a cookbook, like to use this strategy.″I use a toaster oven when I only need to cook up a slice of bread and don’t want to heat up the entire oven.″ Because infrared heat is used in the toaster oven, the process is expedited, and you get a beautiful texture that is crisp and not soggy.″ To reheat pizza in the oven, simply follow these steps:
- Bake at 350 degrees for 15 minutes
- place the pizza on a sheet of aluminum foil and place it straight on the rack to ensure uniform cooking on both the top and bottom. Alternatively, prepare a sheet pan while the oven is preheating to ensure a crisp crust on the baked goods. Bake for about 10 minutes, or until the pizza is warmed through and the cheese has melted, on a hot skillet with a little oil. If you like your pizza to be crispier, bake it for a longer period of time. It is important to note that if you are using a toaster oven, you will only need to cook the slice for 3 to 4 minutes.
If you like a softer crust, lay the pizza on a sheet pan that has not been prepared before placing it in the preheated oven. You can also use a pizza stone, but these take a long time to heat up, and the wait may not be worth it if you’re only making a few of slices of pizza.
Reheat Pizza on the Stovetop
A pan on the stovetop is an excellent way for reheating pizza, especially if you only need one or two slices and don’t want to bother with preheating the oven.When done this manner, the bottom crust preserves its crispiness while melting the cheese and heating the toppings to a warm temperature throughout the pie.When it comes to reheating pizza in a skillet, there is a technique.By adding a small amount of water to the pan and covering it, you’re essentially constructing a steamer that will guarantee that the toppings are also heated.
- Heat the skillet over medium heat until it is hot.
- Cook the pizza slices for a couple of minutes, uncovered, until they are crispy.
- Several droplets of water should be placed on the side of the pan (not on the pizza)
- Cover the pan with a lid and continue to cook the pizza for a few more minutes, or until the cheese is melted and the pie is warm throughout.
However, a cast-iron skillet is ideal for this because it does not require much time to heat up. You may also use a stainless steel skillet, which is also good.
Reheat Pizza in the Microwave
The microwave might be a convenient way to heat pizza quickly, but it can also leave much to be desired.Because of the sogginess of the pie itself, by the time you get around to eating the crust, it’s rock hard and nearly inedible.According to food scientist Nick Sharma, the explanation for this is due to the way microwaves actually function.In a microwave, the waves emitted by the device are absorbed by water molecules.
Heating occurs as a result of the vibrating of the water molecules when they absorb the energy from the sun.As a result of the increased energy absorption by the water molecules, Sharma explains, they begin to evaporate more quickly.When food is cooked in the microwave, it heats it from the inside out, and when the water molecules in the sauce are heated and evaporated, they steam the pizza, resulting in a soggy piece.Because the crust piece does not have any sauce on it, the evaporation takes its toll and the crust loses most of its moisture, resulting in a crust that is rock hard.When using an oven, you won’t have this problem since it uses infrared heat to cook food from the outside in, heating up your toppings while also cooking the starch, protein, and water molecules uniformly.So, what’s the answer to this problem?
- Don’t try to reheat your pizza in the microwave, for starters.
- However, if you don’t have a choice, try this workaround: 1) Microwave the pizza slice on a dish for about 30 seconds.
- 2) Next to it, set a mug or cup of water that can be heated in the microwave.
- This acts as a type of decoy, absorbing part of the microwave energy and allowing the pizza to heat up little more evenly, allowing the cheese to re-melt before the crust loses all of its moisture.
- In a microwave-safe bowl, heat on high for 30 to 45 seconds, checking on it frequently to see how it’s coming along.
You won’t get the crispiness that comes with baking or cooking in a skillet, but at the very least you’ll have something edible on your hands..It’s worth noting that you may also partly cook pizza in the microwave before finishing it in the toaster oven for a crisper crust.Using this method in dorm and office kitchens when you don’t have access to an oven or cooktop may save you a lot of time and money.
We tested 4 methods of reheating pizza — and only 1 yielded crispy, gooey results
Inevitably, especially during a hectic week, it is inevitable that you will lack the necessary time, energy, or inclination to create a home-cooked dinner for yourself and your family.Burnout is a genuine problem, which is why ordering pizza is always a pleasant relief.Besides getting to eat all of the cheesy, saucey, carb-heavy goodness right away, you’ll most certainly have enough of leftovers to savor for many days.However, not every leftover pizza is handled equally, resulting in gooey, sloppy disasters that are nothing more than shells of their former glorious selves when they are cooked.
Although cold pizza is excellent on its own (and one of the best unofficial hangover remedies), there is a lot of contradicting information out there about what equipment is the best for reheating slices of pizza.As a result, we decided to put four different cooking techniques to the ultimate test: the oven, an air fryer, the microwave, and a frying pan on the stovetop.The following are the outcomes of our experiment:
The worst: Microwaving
It should come as no surprise that microwaving pizza ranked last on our list of the worst food options.Our remaining slice was transformed into a boiling, floppy triangle with mushy crust and extra oil from the cheese and pepperoni after only 40 seconds on high.If you favor this texture, go ahead and enjoy it; nevertheless, we anticipate that the majority of pizza enthusiasts will miss the crunchy to soft ratio from the night before.
The just-OK: Baking in the oven
We baked our slice for five minutes at 450 degrees Fahrenheit after wrapping it in aluminum foil.The results were indeed crispy, but we thought that they fell short of air frying or cooking on the stovetop, which tasted like they were spanking new pizzas in comparison.However, it is a significant improvement than microwaving, so don’t count it out if your oven is already on and you’re in a hurry to cook something.
The most consistent: Air frying
For five minutes at 450 degrees Fahrenheit, we baked our piece of bread covered in aluminum foil.The results were indeed crispy, but we thought that they fell short of air frying or cooking on the stovetop, which tasted like they were fresh new pizzas in our opinion.However, it is a significant improvement than microwaving, so don’t count it out if your oven is already on and you’re in a hurry to prepare something.
The best: Cooking in a pan on the stovetop
This may have been the most time-consuming of the exercises (despite the fact that the directions were easier to follow than tying your shoes), but the pizza product was, without a doubt, the greatest of the lot.TODAY Food really tried this procedure some years ago and found it to be effective.Using a nonstick frying pan (or cast-iron skillet) over medium-low heat, cook your slices for a couple of minutes, or until the bottom is golden-brown and crispy, as desired.After that, add two drops of water to the pan, keeping them away from the pizza.
Reduce the heat to low and cover the pan for a minute to allow the flavors to blend.The steam will aid in the consistent melting of the cheese on the cheeseboard.With that, you have a crispy, chewy, gooey, cooked-to-perfection pizza that will taste like it was just delivered and not something you resurrected from the back of your refrigerator.
How to Reheat Pizza So It Tastes as Good as Day One
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So long, soggy slices! We found the best way to reheat pizza in the oven and on the stove.
Do you get shivers just thinking about leftover pizza from the day before?Regardless of whether the pizza was ordered from a delivery driver or prepared from Grandma’s recipe book, the topic of how to properly reheat pizza has perplexed mankind for much longer than any of us would want to recall.So, let’s clear the air and put the record straight.Here are two oh-so-simple methods for restoring the freshness and flavor to that sad-looking piece of bread.
How to Reheat Pizza in the Oven
When it comes to reheating delivery pizza (or even simply great delivery copycats) in the oven, you may be shaking your head at the very thought of it at this point. The oven can sometimes result in a dried out slice of cheesy ooze, but there is a technique to make it turn out properly.
Step 1: Preheat the oven to 375ºF
It is vitally essential that you allow the oven to reach its maximum temperature before attempting to reheat your delicious pizza. Having your pizza steadily becoming warmer and warmer is not something you want to happen!
Step 2: Line a baking tray with foil
Prepare a baking sheet by lining it with aluminum foil (or use this pizza pan from Taste of Home’s new range of bakeware) and baking it for a few minutes in the oven. The goal is to heat the tray and foil to a scorching temperature before they come into contact with the pizza.
Step 3: Put the pizza in the oven
Carefully remove the heated baking pan from the oven (be sure to wear oven mitts!) and set the pizza on it. Place the baking tray back in the oven for around 10 minutes, watching it every few minutes to ensure it does not burn. The ultimate product should be a hot, flavorful, and crispy slice of bread or pastry.
How to Reheat Pizza in a Skillet
If you don’t want to reheat your pizza in the oven, there is another, somewhat faster method you may use instead. You can make this dish in a pan—yes, the same skillet that you use to make those delicious skillet meals! Although it may seem a little strange, many people swear by this way of reheating their food. What you need to do is as follows:
Step 1: Heat the pizza in the skillet
Make use of a nonstick skillet (we have a variety of cookware to choose from) and cook on a medium heat setting. Toss the cold piece of pizza directly into the skillet and cook it for a couple of minutes on each side.
Step 2: Add a couple of drops of water
Add a few drops of water to the pan’s base to finish it off if necessary. Check to be that the droplets are on the side of the pizza instead of the top. (You don’t want them to end up on top of the slice!
Step 3: Cover the skillet
Place the cover on top of the pan and continue to heat the pizza for a couple of more minutes until it is hot.The idea is that the cheese will melt while the pan heats up and steams.Lastly, carefully remove the slice from the pan and enjoy the melted cheese and crispy bottom.Yum!
Of course, there are lots of people who enjoy cold pizza as well, but if your family is wanting to reproduce the taste of freshly baked pizza, this recipe will get you there!With these best-ever pizza recipes, you can start from scratch.
Are you interested in learning how to bake pizza at home? In this recipe, you will get a filling and zesty main dish with a crisp, golden crust. To make this homemade pizza recipe, feel free to add whichever toppings you and your family prefer the most. Marie Edwards, of Lake Stevens, Washington, sent this in: Recipes may be obtained by clicking here.
Chicken Cordon Bleu Pizza
Pizza and chicken cordon bleu are two of my favorite cuisines, and this recipe combines them both. This is something I’ve created for my family and the instructors at my school. Now the instructors have requested that I prepare it for them for lunch! Colgate, Wisconsin resident Justin Rippel provided the following response:
Berry-Patch Brownie Pizza
My favorite part about this brownie is the unusual blend of fruit, nuts, and chocolate that makes it stand out from the crowd. The fruit helps to soften the chocolate a little bit and gives the impression that you are eating something sinfully healthy while still enjoying your chocolate. Sue Kauffman of Columbia City, Indiana, sent in this message.
Refried Bean-Taco Pizza
I enjoy making pizza, and this particular recipe is one of my favorites. When I’m pressed for time, I turn to a pre-made pizza dough. If you enjoy taco salad, you’ll enjoy this dish. Mary Detweiler of Middlefield, Ohio, sent in this message.
Baked Potato Pizza
For Super Bowl gatherings, I like to create this inventive baked potato pizza. Every mouthful tastes just like a loaded baked potato, thanks to the addition of sour cream, bacon, onions, and cheese. Gina Pierson of Centralia, Missouri, sent in this message.
Bacon Breakfast Pizza
When I worked at a delivery company, I used to cook this bacon breakfast pizza for my morning drivers. They loved it. And they really adored it. Breakfast pizza is a quick and easy way to get the day started that is appealing to people of all ages. Cathy Shortall from Easton, Maryland, contributed to this article.
Saucy Thai Chicken Pizzas
A fantastic recipe for sweet and saucy chicken thighs was contributed by contributor Gigi Miller, who is from Stoughton, Wisconsin. She serves the chicken with rice. We went one step further and utilized the leftover chicken and sauce to create this Thai pizza inspired by a popular restaurant. —Taste of Home Cooking Demonstration Kitchen
Fast Philly Cheesesteak Pizza
Cheesesteaks and pizza are two of my favorite foods, so I couldn’t resist combining them. We make a hand-held feast out of a pizza crust topped with roast meat, cheese, and vegetables. Jackie Hannahs of Cedar Springs, Michigan sent this in:
Makeover Fruit Pizza
There’s nothing better than a guilt-free dessert, especially when it’s topped with a sprinkling of brightly colored and refreshing fruit. We reduced the amount of calories and fat in a standard fruit pizza by half, resulting in a pizza with about half the calories, fat, and cholesterol. Milwaukee, Wisconsin’s Taste of Home Test Kitchen was the source of this information.
Dill Pickle Hamburger Pizza
Pizza and cheeseburgers are two of my husband’s favorite dishes, so I combined the two in a pizza with a mayo and dill pickle juice topping that he loved. Because it’s so wonderful, people who try it are often surprised by how much they enjoy it. Eureka, Illinois, resident Angie Zimmerman
Buffalo Chicken Pizza
Fans of spicy chicken wings will enjoy this pizza-style version, which incorporates the wings into the crust. Serve it with blue cheese dressing and crisp celery, just way the delectable original recipe calls for. —Shari DiGirolamo of Newton, Pennsylvania, U.S.A
Steak & Blue Cheese Pizza
Occasionally, when I have a little extra time on my hands, I caramelize the onion in this recipe to give it a unique taste profile. Adija Bridgewater of Deerfield Beach, Florida, provided the following response:
Spinach and Artichoke Pizza
My homemade pizza features a whole wheat crust that has been seasoned with beer. If you wish to include meat, top it with spinach, artichoke hearts, and tomatoes, and then top it with chicken or ham and fresh basil, if you want to incorporate more protein. Swastika, Ontario resident Raymonde Bourgeois Do you enjoy a crunchy crust? On your next pizza night, give this crazy crust pizza a try.
Thanksgiving Lover’s Pizza
Do you have any leftovers from Thanksgiving?Rather than the same old turkey sandwiches, try this innovative spin on the classic dish.Experiment with several variants to see what works best: Add dollops of mashed potatoes on top, pour with turkey gravy, sprinkle with stuffing or dressing, or experiment with different types of pizza crusts to make a delicious Thanksgiving meal.Anderson, South Carolina resident Carla Parker
Preparing this food is the most effective method I have found for ensuring that my family has time for breakfast. ″Pizza is ready!″ is all I have to say. and to everyone’s surprise, they all come to the table. ROSE KOREN (Brookfield, Illinois) says:
Apple Crisp Pizza
While touring an orchard in Wisconsin, I indulged in a delicious apple crisp pie. I made this apple pizza at home, using only fresh ingredients. It smells delicious while it bakes, and friends and family gather around to try it while it’s still warm. Nancy Preussner of Delhi, Iowa, contributed to this article.
Spend less money on a vacation to Greece and serve this starter pizza at your next gathering instead! Before constructing the pizza, drain the tomato slices on a paper towel to absorb any excess moisture. This will help to achieve a crisp and flaky crust on the finished product. C.L. Torrice (Oswego, New York)
Shrimp & Crab Pizza
My mother used to make a delicious pizza with shrimp and crab when we were kids, and we loved it. Now that my children are older, they ask for it, and the tradition continues. Colorado Springs, Colorado resident Danielle Woodward
Cranberry, Brie & Turkey Pizza
While vacationing in New Zealand, my husband and I came across turkey pizza, which we immediately fell in love with. Our own version of this recipe was born out of a desire to find a unique way to use leftovers. Little Elm, Texas resident Kristin Stone sent in this message.
Chicken Caesar Pizza
Dressed greens on top of heated pizza may seem a little unusual at first, but trust me when I say it’s delicious. Tracy Youngman of Post Falls, Idaho, provided the following response:
I always have meatballs and pizza crusts in the freezer in case I want to whip up this speciality on the spur of the moment. With a tossed salad on the side, you’ve got a great meal on your hands. • Mary Humeniuk-Smith lives in Perry Hall, Maryland.
Big Kahuna Pizza
Because of the pre-baked pizza dough and the chilled barbecued pork, this scrumptious supper concept is both quick and simple to prepare. If you cut it into bite-sized pieces, it may also serve as a terrific last-minute appetizer! • Joni Hilton, of Rocklin, Calif. •
When I was in college in Chicago, I had my first filled pizza experience. To my surprise, there was a topping on the inside of the pizza that was more than an inch thick! No leftovers were left over after I served this variation of the dish to my family. Nancy Gilmour of Sumner, Iowa, sent this in.
Artichoke & Spinach Dip Pizza
When I’m preparing this pizza and I happen to have some garlic oil in my cupboard, I substitute it for the usual oil in the recipe. It gives a little something to the dish without dominating the toppings, which is ideal. Kelly Bevington of Hermiston, Oregon, sent in this message.
Cheese Crust Pizza
When it comes to this renowned stuffed-crust pizza, string cheese is the key to its success. Bake the crust before adding the toppings to ensure that the cheese inside is totally melted and the crust is properly baked. — Terri Gonzalez of Roswell, New Mexico, submitted this entry.
Chocolate Lover’s Pizza
My father suggested that my graham cracker crust be covered with dark chocolate and nuts, so I came up with this recipe to satisfy his request. It’s simple to make it your own by adding your favorite chocolate and toppings to it. Dad believes that the entire world should be aware of this pizza! Kathy Rairigh, of Milford, Indiana, sent in this message.
Speedy Hummus Pizza
What began off as an appetizer has evolved into one of my favorite Mediterranean dishes in recent years.I make sure I always have the ingredients on hand so that I can whip it up in a jiffy when the mood strikes.When fresh tomatoes are in season, I prefer to use them instead of sun-dried ones, and I occasionally toss in some chopped artichoke hearts to make the dish more interesting.Germantown, Maryland resident Nikki Haddad writes:
Pepper Sausage Pizza
The addition of fresh spinach gives this meal a delicious touch. This pizza, with its lush green topping, yellow peppers, snow-white mushrooms, and tomato sauce, is a bright and cheery addition to any pizza buffet table! — Test Kitchen for Taste of Home
Deep-Dish Sausage Pizza
When my family and I spend the night at my grandmother’s farm, she prepared the most delicious food for us.Her delicious pizza, fresh from the oven, was topped with cheese and infused with aromatic herbs in the dough.It was delicious!My husband and I, as well as our family, have come to rely on this pizza as a regular supper.
—Michele Madden, of Washington Court House, in the United States
Grilled Sausage-Basil Pizzas
We like basil dishes, and these quick and easy mini pizzas are a welcome twist from the traditional picnic fare. Allow everyone to go crazy with the garnishes and toppers. — Lisa Speer of Palm Beach, Florida, sent in this photo.
Grilled Fig and Honey Pizza
I had some figs that needed to be used up, so I prepared a batch of pizza dough, placed the figs on the grill, and came up with a delicious dessert pizza. Mr. Aaron Reynolds, from Fox River Grove, Illinois
Chili Dog Pizza
When I prepare this mash-up pizza with hot dogs and chili, my daughters go crazy over it. It’s a fantastic way to make use of any leftover chili. Jennifer Stowell, of Smithville, Missouri, sent in this message.
Breadsticks from the refrigerator not only provide a fun touch to pizza, but they also make this dish a weekday staple in my family. Is it necessary to feed children? Cut the pieces into tiny strips and allow the children to dip each strip into the marinara sauce on their own. They’re going to adore it! —Mary Hankins, a resident of Kansas City, Mo.
This amusing variant on the BLT sandwich is made with a pre-baked crust and the toppings from the popular BLT sandwich. It’s the pizza that my family enjoys the most. —Marilyn Ruggles from Lees Summit, Missouri.
Barbecued Chicken Pizzas
These saucy, smokey pizzas, made using refrigerated pizza dough, are quick and easy to create, and their rustic, hot-off-the-grill flavor is sure to win you over. Those on the go cookouts and summer meals on the terrace are ideal for them. The writer, Alicia Trevithick, of Temecula, California
The Best Way to Reheat Pizza in the Oven
Many folks are perplexed as to how to properly reheat pizza in the oven.You don’t want it to be too soggy, you don’t want it to burn, and you certainly don’t want it to become rubbery and inedible non the meanwhile.To be quite honest, correctly reheating pizza in the oven may be a bit of a science in and of itself.Additionally, there is great controversy about whether or not using the oven for reheating pizza is the best option.
Some individuals swear by their toaster ovens, while others claim that a microwave will suffice.Others choose to consume their remaining slices at room temperature.We at Hungry Howie’s® believe that as long as you enjoy it, you should feel free to reheat your leftovers using whatever technique suits your needs the best.Many people, however, have difficulty getting the reheating process quite right and are constantly seeking for a better solution.Some people have given up completely and simply accept that leftover pizza will never taste exactly as nice as it did the night before it was made.Let us assure you that this is not the case, and that correctly reheating pizza so that it tastes good is not only doable, but also simple.
How to Reheat Pizza in the Oven
You shouldn’t throw away those extra pieces of pizza if you had pizza for supper last night and didn’t quite finish it.Plastic wrap and tinfoil work well for storing leftovers, as does keeping them in an airtight plastic Tupperware container for a few days before the food goes bad.It is possible to freeze the slices and have them last for months.It’s always a struggle to get the reheating exactly perfect.
To find out how to properly reheat pizza in the oven, the pizza specialists at Hungry Howie’s® conducted extensive study and experimentation.The results were published in order to help you make the most of your leftover pizza.
Steps to Reheating Pizza
The first and most important thing is to get started.What you do with your leftovers will be determined by how they are preserved.If your slices are frozen, it is better to thaw them in the fridge overnight to ensure that they are kept at a consistent temperature and that bacteria does not accumulate.It is sufficient if your slices have already been stored in an airtight container in the refrigerator.
Step One: Find the Right Tray
Numerous individuals make the common error of reheating pizza in the oven on an improperly sized baking sheet, which can make all the difference.Even though it may be tempting to just place your slice on a piece of tinfoil and slide it directly onto the rack, we do not advocate this method.instead, obtain a suitable baking tray Generally speaking, non-stick is the way to go.A small baking pan or a cookie sheet can be used for this.
Even if you do not have a non-stick pan, you may gently spray the pan or baking sheet with cooking spray–just be careful not to overdo it or the crust will get soggier.
Step Two: Set the Oven to the Right Temperature
It’s at this point that a lot of folks make mistakes.There are many individuals who believe that you can reheat anything at 350 degrees for a few minutes and it would be just fine.Pizza, on the other hand, is a delicate balance of bread, sauce, cheese, and any additional toppings that you may choose.This implies that all of these items must be prepared in the same manner and at the same time.
Instead of preheating your oven to the ″normal″ 350 degrees, we recommend preheating your oven to 375 degrees instead.Thus, the cheese will melt correctly, any toppings will be heated through completely, and the crust will not turn soggy or rubbery as a result of the cooking method.
Step Three: Bake for the Correct Amount of Time
This is another another often asked topic about how to reheat pizza in the oven that we receive.Is it possible to do the task in five minutes?Is fifteen minutes an excessive amount of time?Make sure not to burn the crust by being too aggressive with the heat.
It is critical that you cook your leftover pizza for the exact length of time recommended on the package.The Hungry Howie’s® specialists recommend that you bake your slice(s) at 375 degrees for only 10 minutes to ensure that the consistency is exactly how you like.Of course, if you take it out and the toppings are still cold, you should continue baking it..Maintain constant eye contact with the pizza every two minutes to ensure that it does not get overcooked.
Baking Multiple Slices
What happens if you have more than one slice of pizza that you wish to reheat?Perhaps you kept half of a pizza from yesterday night’s party, when everyone was unable to consume all of the delectable pies.It does happen.For reheating numerous leftover slices, we recommend using the same procedure as described above for reheating one slice.
On the baking pan or cookie sheet, however, you should gently separate each of the slices so that there is a little amount of room between each of the slices.
Enjoy Your Pizza
The final step is straightforward: simply remove the baking sheet from the oven, allow the leftover slices to cool slightly so that you don’t burn your tongue, and then enjoy!This is our tried and proven method for reheating pizza in the oven, and we are confident that you will be satisfied with the outcome.And, if you’re in the mood for more pizza tonight, make an order with Hungry Howie’s® for delivery or take-out today!
How to Reheat Pizza [4 Tried-And-True Methods]
The most recent update was made on March 8, 2022.Pizza is one of the most popular dishes in the world, and may be consumed in a variety of shapes and sizes, with a variety of cheeses and toppings, and either hot or cold.Nothing beats a freshly baked pizza topped with melty cheese that is to die for.But, what do you do with the leftovers when you’re done?
Our tutorial outlines all of the many methods for reheating pizza, as well as which method has been demonstrated to be the most effective.
How to Reheat Pizza in an Oven
Putting pizza in the oven to warm it up is one of the most effective techniques of retaining the flavor of your leftover pizza from the day before.Heating the oven for a single slice, on the other hand, is both inconvenient and expensive.However, if you have larger pieces of leftover pizza, you should try baking them in the oven to achieve the finest results possible.It is also possible to warm up the kitchen by using your range, so this method may be preferable during the cold months.
In the event that you wish to reheat pizza in your oven, follow these simple instructions.
- Bake at 180 degrees Celsius for 30 minutes before serving
- Place your remaining pizza on a warmed sheet pan, aluminum foil, or a hot pizza stone to keep it warm
- Heat the oven to 350 degrees for 10 minutes, or until the cheese is melted.
If you like a softer crust, bake your pizza on an unheated baking sheet.Use a pizza stone for a crispy crust whether making handmade pizza or reheating leftovers for a delicious result.WHAT IF I TOLD YOU?The earliest recorded use of the term ‘pizza’ occurred in the Italian city of Gaeta in 997 AD; nevertheless, it was most likely not the same pizza that we know today.
The flatbread lunches offered in Naples throughout the 18th century were the forerunners of today’s pizza.
How to Reheat Pizza in a Microwave
Microwaving pizza is the quickest technique of reheating food, but it must be done properly or you will end up with soggy bits of pizza as a result of the process. Microwave pizza becomes soggy as a result of the microwaves heating up the water molecules in the crust within the pizza. However, if you do prefer to microwave your pizza, simply follow these simple instructions.
- Place the pizza on a serving platter
- In the microwave, place a cup of water next to the plate (which will absorb part of the microwaves)
- Increase the heat to high for 30 to 45 seconds
- Check to verify if the pizza has been properly cooked to your preference.
Although reheating pizza in the microwave does not offer the ideal results, it will suffice if you are short on time or have no other choice.WHAT IF I TOLD YOU?In 1947, a Boston restaurant was the site of the first commercial microwave oven, which was tested and eventually installed.It stood 1.7 metres tall, weighed 340 kilograms, and cost $5,000 to purchase.
Microwaves for residential use, on the other hand, first appeared on the market in 1955.
How to Reheat Pizza in an Air Fryer
Air fryers can be used to cook and reheat a wide range of foods, and they’re particularly good for reheating pizza leftovers if you follow these easy instructions.
- Preheat the air fryer to 200 degrees Celsius
- set the timer for about five minutes
- and place the pizza in the air fryer.
- Take pleasure in your hot pizza
Heating pizza in an air fryer is a great alternative since you don’t have to pre-heat the air fryer and it only takes a few minutes to heat up.Furthermore, any extra oil from the pizza is captured in the drip tray, preventing a greasy pizza from being produced.The only drawback to this method is that you can only reheat one slice at a time; however, considering how quickly the procedure is completed, this should not be a significant inconvenience.The temperature and duration requirements for reheating a pizza vary depending on the type of fryer being used.
Before using the air fryer, you should carefully read the handbook or set the timer based on your past cooking expertise.
How to Heat up Pizza in a Skillet
Because, as previously said, you do not want to turn on the oven only for the purpose of reheating a piece or two of cold leftover pizza. Alternately, you may use a skillet on a stove burner and follow these instructions. (Iron skillets and stainless steel skillets will both work.)
- Turn on the burner to medium heat and place a lightly greased skillet on top of it
- Cook the pizza slices for a few minutes, uncovered, until they are crispy
- Several drops of water should be added to the pan
- Cover the skillet and reduce the heat to a low temperature
- Continuing to cook with the lid on for a few minutes until the cheese has melted and the toppings are hot
Using this method to heat pizza is the most effective if you want a somewhat wet (but not soggy) pizza.The few droplets of water that are added to the pan transform into steam, which keeps the pizza from drying up entirely.In the event that you only have a few pieces of pizza, this skillet method is a wonderful choice for a quick and effective method of transforming cold pizza into a hot dinner.Moreover, in the event that you do not have a skillet, you may reheat delivery pizza in a non-stick frying pan.
WHAT IF I TOLD YOU?Cleaning a skillet is simple; all you need is dish soap and hot water to complete the task.Cleaning a pizza stone, on the other hand, is a complete no-no; soap and water are strictly prohibited.Before you decide to reheat your pizza, think about how much time it will take to clean.
The Best Way to Reheat Pizza
- As a result of becoming familiar with the many techniques for reheating pizza, you may be wondering which approach is the most effective. The oven is unquestionably the clear winner of this category for the reasons listed below. An oven distributes heat evenly across the room.
- The flavor is comparable to that of freshly made pizza.
- Large portions of food can be heated at the same time.
- As a result, a crispy crust and precisely melted cheese are produced.
Instead of warming pizza in the oven, an air fryer or a pan on the stovetop are both fine solutions, especially if you’re simply reheating a piece or two of the pizza.However, of all the ways described, using a microwave is the most ineffective, frequently resulting in a soggy, chewy mushy mess.WHAT IF I TOLD YOU?Pizza is one of the safest foods to keep in the fridge for a few days.
It will keep for up to four days in the refrigerator.Although it will last around two hours at room temperature, bear in mind that this is a temporary solution.
Reheating Pizza Dos and Don’ts
It takes some care to properly reheat your pizza. Consider the following dos and don’ts while preparing for a presentation.
- Follow the steps outlined below: Regardless of whatever procedure you choose, make sure to follow the steps outlined above.
- Preheat the oven or skillet as follows: Microwaves and air fryers do not require preheating
- however, ovens and skillets do require preheating.
- Wait for the cheese to melt: When reheating pizza, the cheese must be melted. It should be totally melted before you remove it from the heat source.
- Make sure it doesn’t catch fire: Make certain that the starch in your crust does not burn, since this might result in a harsh taste in your pizza.
- In addition, the season: It is not necessary to put any oil or other ingredients on your pizza because this will make it overly oily.
- After four days, reheat the food: Unless it has been maintained for more than four days, do not reheat the pizza
- the food is not safe to eat.
If you’re seeking for the best method to reheat leftover pizza, this guide includes various suggestions on how to reheat leftover pizza. Whichever technique you pick, just be sure to follow our directions and you’ll have a perfectly hot and tasty reheated pizza in no time.
The Best Way To Reheat Pizza
Pizza has long been considered to be one of man’s finest companions.Crispy, cheesy, melty, and meaty – it’s a great combination on all counts.One of the many advantages of pizza is that it can be used to prepare many meals.The colossal 20-inch New York-style pepperoni pizza seen above (from Denver’s legendary Fat Sully’s) served as the basis for five excellent dinners over the course of four days.
How many other meals have the ability to accomplish that for you?The true challenge (if you can even call it that) is figuring out the best method to consume it beyond the first day.People who feel that reheating pizza in any manner is a form of sacrilege — that one should always eat their leftovers cold — are of course in the minority.Without a doubt, cold pizza may be a delicious and convenient alternative.You may, however, desire something warm in your stomach and the ability to restore the original tastes while also re-igniting the flames of the hot grease.What steps should you take to accomplish this?
- Do you zap it in the microwave for a few seconds?
- Do you want to throw it on the grill?
- Fortunately for you, we decided to put our knowledge to the test and find the most effective ways to reheat your pizza.
- The results of our investigation may surprise you (as they did me), and they may even result in a slice of pie that is even better than the original.
- In the name of science, of course!
How to Store Your Left Over Pizza
Plate.Using a paper towel.Pizza.Using a paper towel.
Repeat.Wrap the container in plastic wrap.(I made the mistake of forgetting to cover the top with a paper towel on this one.) The way you reheat your pizza is not the only aspect that influences how it will taste the next day or days after that; how you store your pizza in the fridge is also important.Most people (including myself, before to reading this post) simply put the box in the refrigerator and forget about it.While allowed, I’ve discovered that the easiest method to store pizza is to line a plate or tupperware with paper towels, then layer on a layer of pizza, top with paper towels again, and finally wrap the entire thing in plastic wrap (which is acceptable).This provides the highest level of freshness.
Method1 — Microwave
The microwave was my go-to technique of warming until I wrote this post.I recommend that you try it as well!It’s by far the quickest and most handy technique, and it’s also all I’ve ever truly known about anything else.So that’s where I began my investigation into this matter.
After doing some preliminary study, I saw that this wasn’t going to be the most effective way, so I made some modifications that I knew would make it more effective.When I was younger, I simply tossed it in the microwave on maximum speed for 30 seconds or so and came out with a sort of wet, rubbery mess on my hands.However, it was still pizza, and it was, in the end, still delicious.A nice, if not superb, combination of cheese, meat, and bread may be made with virtually any ingredients.However, after some research, I realized that there was a more effective microwave approach available.First, place a paper towel between the plate and the pizza to prevent it from touching.
- Some of the moisture will be absorbed by this material.
- Then reduce the power of your microwave to around 50% of its original level.
- Try going for a minute instead of 30 seconds!
- With pizza, a prolonged warm-up is always preferable to a quick nuking when it comes to flavor.
- The end result: Despite the fact that the approach had been improved, the pizza still turned out a little soggy and rubbery.
Microwaving pizza, especially when it was already really wonderful, simply does not do it justice.The crust on the end of my slice was so rubbery that I had to tug on it with my teeth in order to get it to break apart and eat it.However, while the pizza was still edible, this approach is not suggested unless you truly just have a few minutes to reheat it and be on your way.If you have to microwave it (for example, in the office), have a paper towel nearby and reduce the microwave power to a minimum.
Method2 — Oven
After that, it was time to turn on the oven.On a random site (yes, there are forums dedicated to the best methods of reheating pizza), I came across a suggestion made by a man who swore to high heaven that the pizza should be baked for 5 minutes at 350 degrees.I did the same thing, allowing the oven to heat up completely before placing it straight on the rack in the middle.As a result, the ‘za was warm and crispy, and it was every bit as good as it had been on Day 1.
In fact, it tasted virtually identical to the original.For my money, I would have baked it for a few of minutes longer or at a little higher temperature, but you can’t go wrong with the oven setting.There will be no rubber here, guys.
Method3 — Grill
I was really looking forward to checking out the barbecue.The fact that my wife makes excellent grilled pizza meant that warming a slice of pie on the grill seemed like a no-brainer.I turned the heat up to medium-high and waited a few minutes for it to warm up.I placed it directly on the grate, with no oil or anything, and let it cook for about 6 minutes on medium heat.
I raised the pizza to check that the crust looked excellent (which it did), and that the cheese on top was bubbling (which it was), and then I removed it off the grill to eat it.As a consequence, this strategy was a resounding success!The cheese was melty, but not rubbery, which was a pleasant surprise.The pepperoni had a nice crunch to it.The bottom crust had some amazing grill markings on it, as well as the proper level of char.Moreover, the final crust was crispy and delectable.
- On a sunny day, this strategy is definitely your best hope for getting things done.
- The only disadvantage is that, while it is feasible to do so in bad weather (after all, we are men), it is not the most convenient or enjoyable activity.
Method4 — Skillet (The Best Way!)
Last, but certainly not least, I finished the skillet since I’d read in a couple places that this was the best method for reheating frozen pizza.I started by putting the skillet on the stovetop and letting it heat up over medium heat for a couple of minutes.I placed the ‘za on the pan and then covered it with aluminum foil – this is a critical step.If you don’t cover it, you run the danger of the toppings and cheese not being done or heated through sufficiently.
If your skillet does not come with a lid, cover it with aluminum foil.Allow for 6-8 minutes of cooking time, or until the cheese is bubbling.As a consequence, Mamma Mia!is performed.Delizioso!The skillet pizza was, if anything, even better than the traditional pizza pie.
- The crust was considerably crispier this time, as was the pepperoni.
- In terms of flavor, it didn’t taste all that different from the grill, but for some reason it seemed a little more satisfying.
- Could it be that the flavors of the components came together in a wonderful way that was not evident on the grill?
- It’s possible we’ll never know.
- For the majority of individuals, this approach will also be significantly more convenient than using a grill.
If it is possible, this is the method for reheating your pizza.Of course, everyone’s tastes differ, but the skillet was the clear winner in my book.
The best way to reheat pizza (and some things you should never do)
PopSci will be relearning how to eat over the month of September.As instinctive as our want to eat is, there is a lot that comes in the way of us achieving optimal eating.This month, we’ll debunk diet myths, reveal delectable cooking tricks, and dispel some of our most frequent assumptions about what we put in our bodies.If you order pizza, there’s a strong chance it’ll be gone in a few of hours.
That round wheel of dough, melting cheese, warm tomato sauce, and apparently limitless topping options are simply too tempting to ignore.If only pizza could remain that way indefinitely.While trying to avoid the temptation of a leftover slice as you dig in the fridge for lunch the next day, it’s difficult to resist.Perhaps you like cold pizza—nothing there’s wrong with that—but if you want to learn how to reheat pizza in a way that brings back some of the fresh-pizza enchantment, you’ll need to be well-versed in the art of pizza reheating.The DIY team at Popular Science searched out the most popular tactics, bought a ton of pizza, and put them to the test in a simulated environment.We were on the lookout for the ultimate method—The Way.
To truly understand pizza, you must know how it dies
Pizza is too hot to consume at the precise minute it comes out of the oven, and it may not even be finished cooking at that point.However, when the temperature reaches 140 degrees Fahrenheit (the point at which experts recommend digging in to avoid burning your tongue), it begins its inevitable march toward full decomposition, just as everything else on Earth does.If you are unable (or unwilling) to consume your pizza while it is still warm, all that will be left to you later is damage control.You know, cheese does not like to be melted more than once because it loses its integrity when it does so.
The fat and water in cheese are depleted when it is exposed to high temperatures, and there is no way to restore them.″That water isn’t going anywhere,″ explains Francisco Migoya, the head chef of Modernist Cuisine and a bread and pizza master.″Because the dough is like a sponge, it will just absorb everything, becoming soggier and gummier as time goes on.″ Inevitably, moisture from the sauce and water, along with fatty acids from the cheese (and any meat), seeps into the crust, forming a layer known as ″the gum line″ among pizza connoisseurs—a layer between the sauce and crust that seems to be raw dough.As the pizza gets thicker, the more obvious the gum line will become, and as the pizza remains there uneaten for extended periods of time, the thicker it will get.According to Migoya, this has a long-term effect on the crust.In order to avoid bacteria buildup, you should never leave pizza out on the counter or in the oven overnight.
- However, placing it in the fridge does nothing to improve its quality or taste.
- Low temperatures congeal everything that has been absorbed by the dough and speed up the staling process, also known as retrogradation.
- In a nutshell, the starch in the crust crystallizes, and all of the chewiness associated with freshly baked pizza is lost.
How we did it
Due to the fact that PopSci is situated in New York City, we put each approach to the test with the thin-crust pizza that the Big Apple is famous for.When reheating deep-dish pizza in the manner of Chicago or another kind, your results may vary.The slices we utilized (both plain cheese and topped with various toppings) were refrigerated for somewhere between 12 and 48 hours.We are unable to provide advice on reheating frozen pizza because it is a completely other game.
All right, let the games begin.
As the official warming method of the /r/pizza subreddit, this involves placing your cold pizza on an oiled, prepared nonstick skillet and frying it for two minutes over medium-low heat until it is warmed through (or until the bottom of the slice is crispy).Then, sprinkle two drops of water (less than a teaspoon) into the pan as far away from the pizza as you possibly can while still keeping it hot.Put on a cover to the pan and bring the heat down to a low setting.Continue to cook it for another minute.
You might be tempted to use a cast-iron pan for this, but we discovered that a normal nonstick pan worked best.A crisp crust accompanied by flawlessly melted cheese (due to steam from the water moving beneath the cover) resulted in a pizza slice that was just the right temperature for instant consumption.Making a quick meal in a cast-iron pan, on the other hand, intensifies a number of aspects that you may not want to deal with while preparing a quick meal.In certain cases, depending on your stove, it may take what seems like an eternity to heat the heavy metal pan.
And, if the iron hasn’t been properly seasoned, placing a cold slice onto a hot, dry iron is a surefire way to get a scorched bottom crust (more on that later).It doesn’t matter how hot the skillet is when a tiny sheen of oil is applied; the crust will become highly crispy before the cheese has had a chance to melt completely.
Hot tray in a hot oven
Preheat your oven to 500 degrees Fahrenheit and place a baking pan in the oven.If you don’t want to have to clean the tray afterwards, you can line it with aluminum foil before baking.Once the oven has achieved the right temperature, remove the heated baking pan from the oven and arrange the slices on it using an oven mitt.Place the tray on the center rack of the oven and cook for five minutes until the tray is hot.
To avoid overheating your oven or getting your ‘za overly crisp, bake it for the same length of time at 450 degrees.
Even though we had to let the pizza sit for a few minutes to cool down before eating it, the crispiness and melty cheese of the slice made it almost as nice as new as it slipped between our lips.For what it’s worth, one author believes that this is the most effective method of reheating pizza.You can experiment with different temperatures, but you should always check to see that the baking tray is heating up with the oven as well.We baked it at 375 degrees for 10 minutes, and while the initial bite was crispy and delicious, the slice grew increasingly difficult to chew as we neared the end—it became more like a cracker than a pizza.
However, a pepperoni slice came out perfectly wet, indicating that the fat in the meat was responsible for keeping the cheese moist throughout cooking.The crust on the pepperoni slice had improved as well: it was the proper amount of crunchy and didn’t become difficult to chew as the slice became thicker.
We’ve got you covered if you’re looking to reheat pizza in an air fryer.Place a slice of pizza in a cold air fryer and cook it for five minutes at 400 degrees on a high heat setting.We cooked it straight on the air fryer tray, without using any foil, and it didn’t produce a huge mess.In addition, any overflow was captured in the drip tray.
Our preferred combination of heat and duration worked best for us, but given the wide range of air fryers available, you may discover that your sweet spot sits anywhere between 360 and 400 degrees Fahrenheit, cooked for four to eight minutes, or somewhere in between.
This is by far the quickest of the top-tier procedures available today.Instead than waiting for a skillet or an oven to heat up, simply drop the food into the air fryer and begin cooking.After five minutes, you’ll have a crisp, bubbly, and delicious slice of cake.There are some drawbacks, however: you can only heat one slice at a time, and more delicate components (such as vegetables) may begin to burn after five minutes if they are heated for too long.
Even with 360-degree rotation, the crust was completely scorched after eight minutes.So don’t waste any time in taking it out of the frying and onto your serving dish.
Migoya strongly recommended against using this approach, which suggested placing the pizza straight on the oven rack.″There isn’t a single thing I would put in an oven like that,″ he exclaimed, horrified.In addition, the chance of the cheese melting away is too significant, and all of that oil in a heated atmosphere is a perfect formula for a fire inside your oven.″ ″That’s something you don’t want.″ We went ahead and did it anyhow.
For the sake of science (with a sheet of aluminum foil on the rack below to catch any drippings and hopefully prevent a fire).However, this is not something you should do.
Cooking the pizza on a sheet of aluminum foil (rather than directly on the rack) at 450 degrees for five minutes was the most successful version of this method.Even though the crust was crispy and the cheese was heated, it wasn’t quite up to the standard of rebaking it on a hot baking sheet.If you like a slightly less-crispy slice, you may bake it at 350 degrees for 10 minutes instead, if that’s more your style.The worst outcomes we had with this strategy were when we directly placed the pizza on the oven’s middle rack.
However, because there was no firm heated surface below the crust, the crust was unevenly baked.We did not create a fire because we had a fire extinguisher on hand.After all is said and done, this isn’t the most ideal method of reheating pizza, but it’s also not the worst.
The microwave + oven combo
We were a little apprehensive about this strategy, but it turned out to be rather effective.To begin, microwave the pizza for 30 seconds on high power until hot.Then, place the pizza on a baking sheet in a cold oven and turn the temperature up to 350 degrees.Take the pizza out of the oven when the oven indicates that it is finished preheating (which is typically when you would put food in the oven).
The pizza was really rubbery after it had spent time in the microwave.This is not a promising start.We were skeptical that the oven’s power would be able to restore it to even a portion of its former beauty.But that did happen.
The pizza was crisped up well and some of the rubberiness was eliminated by baking it.It was a little floppy in the thicker areas of the crust, but overall it was good.Still, we’re not sure why anybody would choose this approach over simply placing it on a heated baking sheet that has already been in the oven, except from the fact that it may be somewhat speedier.However, it is only by a little margin.
Low and slow in the oven
Using aluminum foil, carefully wrap the pizza pieces on a baking sheet to keep them from drying out. Place them on the bottom rack of your oven and preheat it to 275 degrees Fahrenheit. Allow for 25 to 30 minutes of baking time.
It’s possible that the excess fat in the pepperoni contributed to this chewy texture on our cheese slice, but the crust on our cheese slice was crisp and delicious.On the surface, none of them looked particularly appetizing: the cheese was soft, but it dried up quickly after being taken out of the oven, and the sauce appeared like one giant scab of tomato sauce.It’s also one of the most time-consuming ways we’ve come across thus far.When it comes to the overall flavor, though, it was still rather nice.
A very hot pan
Using high heat, heat a pan on the stovetop for a couple of minutes, or until it is quite hot. Reduce the temperature to medium-high after adding the pizza. Cook for two to three minutes on each side.
Our attempts to use this procedure with both a porcelain non-stick pan and a cast-iron pan had the same results: unimpressive outcomes.After barely a minute and a half on high heat, the pizza on the nonstick pan had to be removed from the heat.There were bubbles in the cheese, and the crust had become black and was adhered to the pan.It was a nightmare to do the cleaning.
This is something we do not advocate.The cast-iron was far worse.When the crust of a dry pan came into contact with heated metal, it began to smoke.The stench of a disasterously burned loaf of bread lingered in the air for several hours.The pizza was still warm on the outside, for some reason.If Hell ever freezes over and we get the opportunity to sample it, this is most likely what it would taste like: scorching, burned, and coated in a covering of cold, congealed fat.
- In order to give this technique another shot, we greased the cast-iron skillet.
- The skillet did not instantly begin to burn; it took around three minutes.
- The crust had improved (although it was perhaps a little too crunchy), but the cheese was still just tepid at best.
Microwaved with a mug of water
Simply place your pizza and a microwave-safe mug of water in the microwave for one minute to reheat them both.
Simply place your pizza and a microwave-safe mug of water in the microwave for one minute to reheat them both..
The following approaches are grouped together under this jumble of a heading:
- Microwave the pizza for 45 seconds at 30 or 40 percent power, depending on your microwave’s capabilities. Check it out and repeat it as many times as necessary
- Toss the pizza in the microwave for 100 seconds with a moist paper towel covering it
- Turn it upside down on a platter and heat it for 145 seconds (2.5 minutes).
- I found the crust to be gummy and not at all crispy. However, because it was excessively dehydrated, the cheese had no flavor and had a rubbery quality at best when it melted in my hands. It didn’t matter what was on top
- they all tasted as though they had been warmed for two minutes in the microwave. A complete waste of perfectly good food
- our paper towel was barely moist when it soaked through to the pizza. The bottom was really soggy, and the entire thing was limp and floppy, and biting into the crust was like attempting to eat an old shoe while trying to eat a pizza. Furthermore, we were unable to pick up our slice for several minutes since it emitted steam and hot water at the slightest provocation
- nonetheless, if you disregard the fact that a significant amount of the cheese ended up adhered to the plate, this procedure was not detrimental to the cheese. But what about the crust? It was horrible: leathery, rubbery, and we had to shatter the thickest section like a twig to get it to break.
The information in this post has been updated. It was first publ