Toaster oven for sure; this way, the crispiness is maintained! Microwave makes it soggy (gross) and the rest seem to be doing the most. Just be careful not to burn it.
Please tell me this poll is market research by a Mercatalyst buyer who’s got a source on kitchen wares and wants to get an idea of what we want to purchase.
Easiest is in a nonstick pan on the stove. Covered or not, try both to see how you like it best. This maintains crispness on the bottom. Covering it or not determines how hot the toppings get in relation to the bottom. Bonus - often a pizza is undercooked on the bottom. Heating this way uncovered can finish cooking the bottom crust.
I put the pizza stone on the top shelf of the oven and turn the broiler on high. Using a infrared thermometer, when the stone is at approximately 700 degrees, I move the stone to the bottom shelf. Then set the broiler to low and throw the pizza on the stone. Check it at 2 minutes and if necessary, let it go one more minute. Perfect crispy thin crust pizza. YMMV
@BadTouchRobot This seems like the best method, except I don’t have a pizza stone. Might try it with a baking sheet, though. I’ve eaten leftover pizza cold forever, but I’ve kind of lost my fondness for it recently.
Depending on the pizza and how hungry one is. Good pizza could be eaten cold for breakfast. Now for lunch or dinner in the microwave if I’m really hungry. If I can hold off I’ll use the counter top all in one appliance that takes time to preheat.
Depends on crust thickness, toppings, and sauce. Thin crust with dry toppings (little sauce) is good in microwave and my preferred pizza. The formula gets complicated for other combinations.
Cast iron on medium high. Cook uncovered for 3 minutes then toss a splash of water in there and cover to steam the top of the pizza. Cheese is meaty, crust and bottom is crunchy
I really like cold pizza as a snack, but it if I want it to feel like a meal again:
Skillet is my low-hassle fave, if I can spare a few minutes.
Toaster oven if in a hurry (most often).
If I have more time than hunger, and want the best reheat possible, I put it on the sandwich press.
Ours can do separate temps above and below, and the plates can be locked at different heights, so I can get the top one juuust over the cheese-side without touching it. Dialing in my temps I can get the crust perfect again and doesn’t over nor under heat the cheese. The reheating process itself is actually quite fast, it’s the hassle of getting the sandwich press out that I like to avoid. I only bother with this when we’ve bought really good stuff.
@TrophyHusband Looks very familiar to me! Consider adding “hold vertically and pass under running sink water for split second” (just enough to moisten the surface of the slice)
Our local (good, not chain) pizza place gave us the best process: Use a frying pan, heat it to “high”, put the pizza slices in and turn down to “low.” Cover and leave it in until the cheese is melted, 8-10 minutes. Perfect – crust is crunchy, toppings are heated through. I like to leave it in just a bit longer until the cheese melts enough to overflow to the pan a bit, offering a treat that our family calls “cheese crusties.” (This is for a medium crust style, not deep dish or thin crust. The same process works, but adjust the time accordingly.)
The best leftover pizza I’ve ever had was when I worked at a pizza shop. It was left in the box and set atop the pizza oven as it cooled down overnight. It was dried out on the outside from from the dissipating heat of the oven overnight, but not enough that the inside was overcooked. So I guess that’s similar to air-frying?
/giphy
depends on the pizza. thin, foldable style pizza can be eaten cold. chicago style or grandma sicilian style goes in the oven in a foil lined deep dish pan - 15 minutes covered with foil then 15 minutes uncovered at 350.
if you have something in between, a cast iron pan is great but any heavy sauté pan will do (for even heating). put the slice(s) in, foil down over top (over the slice not over the pan, but gently so the toppings don’t stick to it) and heat gently until the cheese is melty again then remove foil to finish crisping the bottom.
As someone who remembers when microwave ovens were not a common sight in the kitchen, I still regard them as a technological wonder, but they are an abject failure at satisfactorily heating up leftover pizza.
Any of the other options are fine, but toaster oven is my preferred go-to. A regular oven at low temperature will serve in pinch.
Toaster oven for sure; this way, the crispiness is maintained! Microwave makes it soggy (gross) and the rest seem to be doing the most. Just be careful not to burn it.
All of the above.
@Zeusandhera seems overkill for a slice of pizza
@ybmuG @Zeusandhera Lava hot pizza anyone?
toaster oven, two slices at a time.
Or a cast iron pan, if available.
@PocketBrain I have a pretty decent collection of cast iron. I will have to try this.
Please tell me this poll is market research by a Mercatalyst buyer who’s got a source on kitchen wares and wants to get an idea of what we want to purchase.
@lljk i thank you have Meh confused for a marketing company.
@lljk Pizza drop!
Cast Iron pan on low with a lid. Closest to when it was made.
These are all good options, but it all depends on how hungry I am and how drunk I am…
Sort of a combination: microwave just to take the chill off, then into a frying pan on medium for a few minutes to give the bottom a slight crisp.
@t0nyc0tt4m This is exactly what I do. Similar procedure if I’m reheating something crispy or breaded (microwave then finish under broiler).
@awk @t0nyc0tt4m Me too!
Leftover… pizza…? Wha?? WTF is that?!?
@shahnm Really! The phrase that pays:
“We’re gonna need a bigger pizza.”
@mike808 @shahnm
/giphy we’re going to need a bigger boat.
I was going to say to always add a sprinkle of
Penzey’s Frozen Pizza Seasoning. It’s pure pizza flavor magic.
/image Penzeys frozen pizza seasoning
If the pizza is good, cold is fine. Cold pizza is the breakfast of champions. If it needs reheating in a pan on the stove is the best method.
Easiest is in a nonstick pan on the stove. Covered or not, try both to see how you like it best. This maintains crispness on the bottom. Covering it or not determines how hot the toppings get in relation to the bottom. Bonus - often a pizza is undercooked on the bottom. Heating this way uncovered can finish cooking the bottom crust.
Good pizza is good cold too. If not I have a counter top convection oven.
I put the pizza stone on the top shelf of the oven and turn the broiler on high. Using a infrared thermometer, when the stone is at approximately 700 degrees, I move the stone to the bottom shelf. Then set the broiler to low and throw the pizza on the stone. Check it at 2 minutes and if necessary, let it go one more minute. Perfect crispy thin crust pizza. YMMV
@BadTouchRobot This seems like the best method, except I don’t have a pizza stone. Might try it with a baking sheet, though. I’ve eaten leftover pizza cold forever, but I’ve kind of lost my fondness for it recently.
@ahacksaw You could substitute a cast iron skillet or griddle or something else with mass that can take hight heat.
@BadTouchRobot That’s a good suggestion. I do have cast-iron skillets.
Depending on the pizza and how hungry one is. Good pizza could be eaten cold for breakfast. Now for lunch or dinner in the microwave if I’m really hungry. If I can hold off I’ll use the counter top all in one appliance that takes time to preheat.
Microwave pizza is blasphemy! I’d rather eat it cold.
I put butter and garlic powder on the crust, and it goes in the toaster oven.
Depends on crust thickness, toppings, and sauce. Thin crust with dry toppings (little sauce) is good in microwave and my preferred pizza. The formula gets complicated for other combinations.
Eat it all; no leftovers. Problem solved.
I like the air fryer. Only takes a few minutes and the crust is still edible.
Give it a good spritz with water from a spray bottle, microwave for 30 seconds, put in 400* preheated toaster oven for a couple/few minutes.
Cast iron on medium high. Cook uncovered for 3 minutes then toss a splash of water in there and cover to steam the top of the pizza. Cheese is meaty, crust and bottom is crunchy
I feel like heating it up using microwave is the one singular way to make it sadder than just eating it cold.
I prefer toaster oven. (Incidentally, mine also doubles as a convection oven so I am not entirely sure where that lands on the poll.)
Air fryer for me as well.
Take it outside and put it on the grill on high for a minute or two
I really like cold pizza as a snack, but it if I want it to feel like a meal again:
Skillet is my low-hassle fave, if I can spare a few minutes.
Toaster oven if in a hurry (most often).
If I have more time than hunger, and want the best reheat possible, I put it on the sandwich press.
Ours can do separate temps above and below, and the plates can be locked at different heights, so I can get the top one juuust over the cheese-side without touching it. Dialing in my temps I can get the crust perfect again and doesn’t over nor under heat the cheese. The reheating process itself is actually quite fast, it’s the hassle of getting the sandwich press out that I like to avoid. I only bother with this when we’ve bought really good stuff.
@jester747 Ae a snack? Hell,its breakfast in this house.
Pizzazz.
Reheating leftover pizza at our house is an elaborate process:
This is, admittedly, a lot of work so usually we just eat all the pizza the first time.
@TrophyHusband Looks very familiar to me! Consider adding “hold vertically and pass under running sink water for split second” (just enough to moisten the surface of the slice)
Our local (good, not chain) pizza place gave us the best process: Use a frying pan, heat it to “high”, put the pizza slices in and turn down to “low.” Cover and leave it in until the cheese is melted, 8-10 minutes. Perfect – crust is crunchy, toppings are heated through. I like to leave it in just a bit longer until the cheese melts enough to overflow to the pan a bit, offering a treat that our family calls “cheese crusties.” (This is for a medium crust style, not deep dish or thin crust. The same process works, but adjust the time accordingly.)
I recently started using the broiler setting on my oven, that gets the cheese back to where it needs to be.
But nine of ten times, I just eat it cold.
The best leftover pizza I’ve ever had was when I worked at a pizza shop. It was left in the box and set atop the pizza oven as it cooled down overnight. It was dried out on the outside from from the dissipating heat of the oven overnight, but not enough that the inside was overcooked. So I guess that’s similar to air-frying?
/giphy
Just reheat it using the sous vide at 165degrees for 2 hours. Make sure it’s vacuum sealed first.
@OnionSoup
Best served with tongue in cheek.
I usually do the oven but every so often one of my favorite ways to do it is in the waffle iron!
I don’t waste as much as these losers but:
https://slice.seriouseats.com/2014/01/leftover-pizza-waffle-iron-delicious-crispy-gooey-cheese-stuffed-snack.html
I just don’t do it this way often because it’s a pain in the ass to clean the waffle iron.
Another of my favorite waffle iron reheats is Thanksgiving stuffing! It’s almost perfect in the waffle iron.
Pizza slices in frying pan with lid on med low then when toppings are warm turn it up to medium high and remove the lid and crisp the crust.
Usually ends up better than when it was fresh.
I love the Airfryer method of reheating leftover pizza.
depends on the pizza. thin, foldable style pizza can be eaten cold. chicago style or grandma sicilian style goes in the oven in a foil lined deep dish pan - 15 minutes covered with foil then 15 minutes uncovered at 350.
if you have something in between, a cast iron pan is great but any heavy sauté pan will do (for even heating). put the slice(s) in, foil down over top (over the slice not over the pan, but gently so the toppings don’t stick to it) and heat gently until the cheese is melty again then remove foil to finish crisping the bottom.
As someone who remembers when microwave ovens were not a common sight in the kitchen, I still regard them as a technological wonder, but they are an abject failure at satisfactorily heating up leftover pizza.
Any of the other options are fine, but toaster oven is my preferred go-to. A regular oven at low temperature will serve in pinch.
My daughter likes it when I put her slice in the Ninja air-fryer (/pressure cooker) that I got here.
Toaster oven, cold, microwave, all of the above??? I just want it in my mouth.