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Favorite method to reheat leftover pizza
Posted on 6/2/14 at 12:26 pm
Posted on 6/2/14 at 12:26 pm
I'm curious as to what tricks our resident foodies have to make pizza taste as good as fresh the next day.
Posted on 6/2/14 at 12:27 pm to kingbob
Toaster oven if available. Otherwise I go cold.
Posted on 6/2/14 at 12:29 pm to BottomlandBrew
quote:
Toaster oven if available. Otherwise I go cold.
Posted on 6/2/14 at 12:32 pm to kingbob
Hands down the best way is to use a cast iron pan. Put it in your oven and crank oven to say 400 degrees. Once preheated put pizza on cast iron and reheat for about 2-3 minutes. Really helps return crust to a crisp state.
Posted on 6/2/14 at 12:35 pm to BlackenedOut
Will try this for sure. Makes sense.
Posted on 6/2/14 at 12:42 pm to kingbob
Frying pan on low-med. Crust gets crispy and the toppings get just hot enough to melt the cheese.
Posted on 6/2/14 at 12:44 pm to kingbob
I use the Polynesian method and bury it in hot sand early in the morning. By late afternoon it's fall apart tender.
Posted on 6/2/14 at 12:44 pm to CajunAlum Tiger Fan
Frying pan on medium for 5 minutes to crisp crust and then into broiler for 30 seconds. you're welcome
Posted on 6/2/14 at 12:51 pm to Walt OReilly
For steak lovers pizzas maybe.
Posted on 6/2/14 at 12:53 pm to Walt OReilly
nuke it or eat it cold
Posted on 6/2/14 at 12:53 pm to CajunAlum Tiger Fan
That's what I use. Heat up a nonstick pan and throw it on for a few minutes. A 30 second microwave beforehand will melt the cheese just enough, the pan ensures a crisp crust.
Posted on 6/2/14 at 12:55 pm to kingbob
Stone in a 450 plus oven for 4 to 6 minutes.
Posted on 6/2/14 at 1:30 pm to kingbob
As mentioned I've always heard the stovetop method is the best.. with a bit of olive oil if available.
I prefer thin, often cracker crust pizza and sadly there is no returning to the original freshness. Not enough sauce to make up for drying out in the fridge.
I prefer thin, often cracker crust pizza and sadly there is no returning to the original freshness. Not enough sauce to make up for drying out in the fridge.
Posted on 6/2/14 at 1:38 pm to TejasHorn
Oven, preheat to 400, 5-7 minutes on a cookie sheet
Posted on 6/2/14 at 2:09 pm to BlackenedOut
quote:
Hands down the best way is to use a cast iron pan.
I use this on top of the stove. After the bottom is crispy, I put it in the oven for a few minutes to soften the cheese. I haven't done this since I go the pizza baking steel, though. Now, I just heat the steel in the oven on about 450 or so, put the pizza on it and open the door a bit so the crust gets crisp and the cheese doesn't get recooked too much. I can get it pretty much like fresh baked that way.
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