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Reheating pizza - new technique

Tjcoley
Tjcoley Posts: 3,551
in EggHead Forum
First assumption is that there is some left over pizza. Not always the case. Eating it cold for breakfast is the first option. Sometimes you like it hot. My son zaps it in the microwave and ends up with a hot soggy slice. I usually heat up the stone and heat it on there. Came across a new method and tried it tonight. Put a slice or two in a CI skillet, place over medium heat on the stove top. After 3 or 4 minutes the crust crisps up. Add a few drops of water in the skillet away from the pizza, and cover with foil. After a minute or so cheese and toppings are hot. Remove and enjoy. Best reheated pizza I've ever had. As good as fresh made.
__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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Comments

  • Cookinbob
    Cookinbob Posts: 1,691
    Toaster oven here, until it is mouth blistering hot. Yum =P~
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Great tip- thanks!  Off to try this with a fried egg on top.  Breakfast pizza.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Shiff
    Shiff Posts: 1,835
    I put mine in an aluminum pie plate and pop it in the toaster oven.  Quick and easy.
    Large BGE
    Barry, Lancaster, PA
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Yessir!
    I used a small skillet so improvised a foil water pan.

    image

    image

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    Eating it cold for breakfast is the very LAST option, not the first! :)

    I recently tried a skillet too, but without water or foil. I just flipped it over a few times like a burger. Nice and crispy on the bottom and well heated on top. Can't leave it upside down too long though. Best method i have tried. Better than the oven... quicker too!

    Kenji at serious eats once suggested putting a slice in a waffle iron to reheat. I tried it once, but didn't care for it. Quick and easy though. A George Foreman would probably work similarly, but I haven't tried that.

    Skillet's the best I've tried.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    Eating it cold for breakfast is the very LAST option, not the first! :)

    I recently tried a skillet too, but without water or foil. I just flipped it over a few times like a burger. Nice and crispy on the bottom and well heated on top. Can't leave it upside down too long though. Best method i have tried. Better than the oven... quicker too!

    Kenji at serious eats once suggested putting a slice in a waffle iron to reheat. I tried it once, but didn't care for it. Quick and easy though. A George Foreman would probably work similarly, but I haven't tried that.

    Skillet's the best I've tried.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    SWMBO uses a combination of the nuked for about 30 seconds a slice, warms it up a bit, then the skillet with a lid. She always puts a drop or two of oil into the pan and wipes with a paper towel. 

    Lately have one of those pizza pans with the holes in it, it makes great crust and warmed pie in the oven. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • RRP
    RRP Posts: 26,455
    edited September 2014
    Similar to @Skiddymarker I use one of those metal pizza pans with the holes. I don't recall where I learned this but what works perfect every time is to put the cold pizza on the cold pan and stick it in the cold oven. Hit preheat to 400 degrees which in my oven takes 14 minutes to get up to that. By that point the pizza is hot and the crust is crispy. 
    image
    Re-gasketing the USA one yard at a time 
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    @RRP - that's it. Although I've never tried it, I'm told that you can use one of these "Swiss Cheeze" pans right on the stone on the egg. No peel, flour or parchment paper needed. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Carolina Q
    Carolina Q Posts: 14,831
    Skiddymarker said:
    @RRP - that's it. Although I've never tried it, I'm told that you can use one of these "Swiss Cheeze" pans right on the stone on the egg. No peel, flour or parchment paper needed. 

    Hmm, I may have to try that. I don't like the crust when using parchment, even when removing the paper after a bit. Don't know why. Maybe the perforated steel acts like a baking steel?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • henapple
    henapple Posts: 16,025
    Cold pizza, cold PBR.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Ladeback69
    Ladeback69 Posts: 4,484
    We actually cooked the egg on the pizza during our pizza class a few weeks ago. Make sure the BGE is at 600, put pizza on for 4 minutes then pour eggs on top and cook for another 4 to 6 minutes. http://eggheadforum.com/discussion/1171176/pizza-cooking-class-101-pic-heavy#latest
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Carolina Q said:

    Hmm, I may have to try that. I don't like the crust when using parchment, even when removing the paper after a bit. Don't know why. Maybe the perforated steel acts like a baking steel?
    Try brushing some sunflower or canola oil on the crust where it rests on the parchment (if you like a crispy crust) The oil seems to fry the bottom of the crust - like a deep dish or Pizza Hut crusts. Pull the parchment after 2-3 minutes. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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