Tips on Proper Pizza Reheating
What if, by some miracle, not all of the pizza was devoured after dinner? Some would say eating it cold is the way to go. Despite it being a mere shadow of its former self, cold pizza is still pizza; a gift from the gods of gastronomy when they took pity on us mere mortals and then blessed us with this divine dish. And it still fills you up.
But what if you want to feel the hot cheese on your tongue? Hear the crunch of the crust as you bite down? See the grease dripping off the tip just as you finished heating? Reheating it would pop into your mind. But using what? Oven? Microwave? Or something else? Here are some tips on turning your succulent slices back to their former glory.
First method: Oven
First up is the oven method. If you search on the internet on how to heat up pizza using your oven, there are going to be a lot of answers. Some also debate on whether to use foil or not, or a baking tray. But when it’s regarding heat and duration, most will say it should be at 270 to 400 degrees Fahrenheit (or 132 to 204 degrees Celsius) and you should let it sit in the oven for about five to 10 minutes.
After that, you take it out, put it on a plate, and enjoy. The pizza will be warm, crispy and the juices and flavors will come bursting out again. For many, this is a viable option. However, a downside is that for a lot of people, it still takes up way too much time and preparation.
Second method: Microwave
Now for a lot of people this is the default method because of it being the easiest and most convenient. No need for any preheating or preparation—just grab the cold pizza, stick it in the microwave, and then when it’s done, enjoy. However, as everyone who has tried this method can attest to, it’s not exactly the best way to reheat pizza. A lot would probably set the microwave at full blast and then set it for 30 seconds to a minute, and then see a sort of wet rubbery mess. It’s still pizza though, and one of the axioms of life is that pizza tastes good.
However, there are also alternative processes when using a microwave. A popular approach is keeping a paper towel between the pizza and the plate. The paper towel will absorb the moisture and keep your pizza from turning into soup. Also, the heat setting should be at around half-power and cooked for a minute to a minute and a half. But despite this it will still come out somewhat soggy and rubbery. A far cry from what the texture and taste originally was.
The third method: Skillet
This method is widely accepted as being the best one. To do this, you put the skillet on the stovetop and then set the temperature to mid-heat. Let it warm up for a few minutes, and then throw in the pizza bottom side down.
This is the most crucial step. After about two minutes, or until the bottom is crispy, pour in a couple of drops of water away from the pizza to let out some steam, and then put on a lid, or if a lid isn’t available, some foil. Set the temperature a bit lower, then let it steam for about a minute or two, or until the cheese is bubbling. And voila! You have brought your pizza back from the grave. You will find that your outside of the crust is crunchy whilst still being moist and soft on the inside, and the cheese is just a wonder to behold.
After all is said and done, pizza is still pizza. It will still taste good whether it be cold and dry, or wet and rubbery, and most people will still enjoy it. Even when heating some leftover pizza, it will depend on what the situation is. Obviously if you were at the office, most would not have the luxury of busting out a skillet and then using that method. Or if you just want to eat your food ASAP and you don’t mind if it’s a bit soggy, microwaving it would be the way to go. But no matter what your preferred process is, all will agree and be thankful whenever an extra slice of pizza is available, be it fresh from the oven or cold as a grave.