Pizza for later

Legume

We tried a few different dough recipes and got way ahead of our appetites for pizza yesterday, so we decided to try freezing a couple of whole pies.  We didn't underbake these, but probably should have.  We let them cool, then vacuum sealed and into the freezer.  These were thin crust, so not much to crush, but initiating the seal before full vacuum helps preserve the pie's thickness.  Planning on a simple toaster oven reheat on a prewarmed stone.

Dobie

Looks good, curious how they turn out later. 

bgebrent

Definitely interested in hearing your follow up on this.

SmokeyPitt

Great idea!

kl8ton

SV reheat?

Hans61

Cool, home made frozen pizza :-)

Legume

kl8ton said:

SV reheat?

Hmmmm, I don't know how that would be.   I don't have an SV so I won't be trying that, I was just planning on using a 400 degree toaster oven with prewarmed stone for a couple of minutes.

texaswig

Maybe let it thaw a little first. I'm now following this . 

Legume

Agree @texaswig, that's probably how I would do this as well.  So much pressure on me to follow-up.  I'm all tired of pizza now, so it may be a day or (gasp) two.

hondabbq

Just in the oven. No different than reheating bought pizza.

the odd time I order pizza out and I have left overs I do it that way. If im in a hurry ill nuke it but almost always reheat in the oven.

SPRIGS

Have you guys ever tried reheating in a skillet?  I saw or read something about it and gave it a try.  Does a really nice job of crisping the crust and avoids the mushy mess I generally get with the microwave.  I just use medium heat with a lid on until the cheese has melted again.  For thicker pizza, I reheat in the microwave for just a bit to get it to temp a bit quicker then into the skillet until the crust is crisp.  

texaswig

I'm thinking of doing pizza for valentines tomorrow night. We'll have to see if that's what she wants. 

Photo Egg

SPRIGS said:

Have you guys ever tried reheating in a skillet?  I saw or read something about it and gave it a try.  Does a really nice job of crisping the crust and avoids the mushy mess I generally get with the microwave.  I just use medium heat with a lid on until the cheese has melted again.  For thicker pizza, I reheat in the microwave for just a bit to get it to temp a bit quicker then into the skillet until the crust is crisp.  

I do the same with very good results. A little time in the Microwave at 50-70% power just to warm it a little and then onto a hot cast iron skillet to crisp the crust.

Carolina Q

Stovetop skillet for me too. Rather that the microwave, I usually flip it face down for a bit, then right side up to finish.

I recall Kenji advocating a reheat in a waffle iron a couple of years ago. I tried it. Once. He's usually pretty good, but once in a while he lapses.

hondabbq

I even saw a video of a guy putting 2 slices, cheese side together and put it into his waffle maker. It actually works. I did I last summer. 

Photo Egg

Carolina Q said:

 He's usually pretty good, but once in a while he lapses.

Funny...

pgprescott

pretty cool idea. let us know how it works out.

RRP

What has worked for me for years has been to place the leftover cooked cold pizza pieces on one of those pizza pans with holes. Then place it in my cold oven and set it to preheat at 350º which takes my oven 11 minutes to reach. Once the 11 minutes is up I turn off the oven and enjoy the pizza. Perfect results time after time!