Good Idea: How to Really Reheat Pizza in a Skillet or on a Griddle

Good Idea: How to Really Reheat Pizza in a Skillet or on a Griddle

Posted by Adam Kuban, September 16, 2009 at 11:20 AM

I've reheated leftover pizza in a skillet before, but I'd never thought of flipping it and cooking the cheese side, too. Aki and Alex from Ideas in Food came up with this simple "why didn't I think of that!?!" way to reheat slices. Quote:

I could simply flip the pizza over. The crust would brown and the cheese would not only melt, it would become crispy and caramelized like a frico, making the leftover pizza into something possibly better than the real thing.

Wish I had some leftover pizza in the fridge to try this with. Guess that's an excuse to order some.

7 Comments

Tags: cooking, how-tos, leftovers

7 Comments:

For 30 years I've been doing the following: 1) Preheat oven to 400-450°F; 2) put leftover slice on a pizza screen ; 16-inch diameter for $5 at my local restaurant supply; 3) put into oven for about 4 min. Result: Crispy crust, bubbly cheese.

jcard21 at 1:18PM on 09/16/09

@jcard21: I think what I should have pointed out is that Alex/Aki mentioned they do this when they don't want to fire up their oven just to reheat a slice. That's the same reason I've done skillet reheats in the past—that and using the oven in warmer months totally heats up my apartment. So if you don't want to use the oven, this method is an improvement on the typical skillet method.

This also reminds me that I need to finally replace my broken toaster oven.

Adam Kuban at 1:29PM on 09/16/09

Are you psychic or something Adam? Saag paneer pizza and now slice reheats - both things I've been pondering in my otherwise vacuous brain this last week or so.
I've never done the flip thing...I used a microwave the other day (!) followed by skillet to crisp the crust. I'll give this a go next time.
Cheers,
FP

foolishpoolish at 4:25PM on 09/16/09

Adam are you on this? I want some photo evidence of the results. This is blowing my mind at work. I'm so intrigued I can hardly stand it.

Pauper Nick at 6:32PM on 09/16/09

Adam, I have central A/C, so that is not a problem for me. :-) (Plus, in summer, I leave the oven door shut when I'm done. In winter, I leave the oven door open when I'm done.)

I'll try my cast iron pan next time I reheat a slice.

jcard21 at 9:52AM on 09/17/09

Uh, gee, I thought this was something everyone did after getting over eating cold pizza for breakfast in college! I typically put the crust side down in a just-warming-up pan on medium and then filp it to the "cheese" side after the crust and pan reach the crisping limit. Once the top side melts or gets a bit of a sizzling crust on the pepperoini, I turn off the heat, flip it back to the crust side while I grab a plate. This warms the crust for 10-15 seconds and then I place them on a plate. I usually do 2 slices at once with the points opposite in the pan. You can keep the pan handy should that third slice call to you after you down the second crust!

richopp at 10:55AM on 09/21/09

Just tried this on a cold slice. Really good!

foolishpoolish at 3:53PM on 09/24/09

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