Been trying different methods of reheating frozen m&p (not Dominos, Hut, or other "commercial") pizza that I've read.

Finally found a method that is sort of a combo of a couple.
Wrapped loosly, but completely, in heavy foil, with an opening for the steam to exhaust.
In a pre-heated 375º oven for 20 mins or so, right on the middle rack.
Comes pretty close to what it was when it was fresh; flavor, crust, moisture content. Even with toppings.
Once in a while I add a tsp of red wine to the top on the way in.
Just coz...

I wanted a method that required the least amount of prep and clean up.
This avoids a pan or "pizza" stone.

Have a fave method?

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!#$@@$#!

proofraed by OwEn the c@t.



Nobody remembers their first download, but everyone remembers their 1st LP.

On a sheet pan into the oven -- unwrapped. Set oven to 350. When the oven is up to temperature (ours beeps when reaching temperature), take out. Crisp crust, gooey cheese just starting to run off.

In a covered non-stick skillet with about a tablespoon of water at low.

Heat in skillet for a minute or two to crisp crust. Then add several drops of water to pan away from crust and immediately cover to create steam and heat one more minute.

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“Live your life, love your life, don’t regret…live, learn and move forward positively.” – CR Johnson
Loving life in Lake Tahoe, CA

Fritz,

Your method is too much work. Mine is similar to Mike's.

1. preheat oven on bake to 350.

2. As oven is preheating, place foil on jelly roll pan.

3. Place slices on jelly roll pan.

4. Once oven is preheated, heat pizza until ready.

Heating time is usually 10 to 15 minutes, depending on whether it's NY extra thin crust or NY regular thin crust. Sicilian requires more time but is acceptable. All other pizza is banned from the household.

Cleanup:

Remove foil and recycle it or throw it away.

Put dishes in dishwasher. This assumes you even use dishes to eat the slice.

Robert

P.S. For those who still don't understand the concept of NY pizza, here is a link for your perusal:

[en.wikipedia.org]

Toast setting in toaster oven

Nuke two pieces for 30-45 seconds just to knock the cold off, place them cheese to cheese to each other, then place the pizza sandwich in a panini for a couple minutes. The crust will be crispy and the sauce/cheese hot.

If you want the two pieces separate, just put a pierce of with wax paper or parchment between them.

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" Your method is too much work. Mine is similar to Mike's. "

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!#$@@$#!

proofraed by OwEn the c@t.



Nobody remembers their first download, but everyone remembers their 1st LP.

Crisp pizza crust is — ok.

But the bottom of the pie has to be soft.

It has to bend under the wait of cheese and toppings.

I seal it in foil so little moisture escapes.

From room temperature I stick in a toaster oven heat to 350.

5min at 350 and it's done, give or take.

As it's a toaster oven (the $40 Panasonic from awhile back) the temperature isn't always exact.

But it's tasty enough, hot, soft, but not chewy.

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Skillet or electric griddle (which is typicall still on the counter from Saturday morning pancakes).

......the heat is on....???

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_____________________________________

I reject your reality and substitute my own!

George Foreman grill

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Toaster oven, open rack, whatever-whatever med-high temp for a few minutes. No preheat necessary. Works great.

Dammit now I want pizza.

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rj
AKA
Vreemac, Moth of the Future

Pizza setting on our Bella Air Fryer Toaster Oven.

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Grateful11

Quote
rjmacs
Dammit now I want pizza.

that was the only purpose behind the post.
had mine.

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!#$@@$#!

proofraed by OwEn the c@t.



Nobody remembers their first download, but everyone remembers their 1st LP.

....you wanna' pizza......me....???

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_____________________________________

I reject your reality and substitute my own!

How is it anyone would have pizza to reheat?

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Saint Cloud, Minnesota, where the weather is wonderful even when it isn't.

Similar combo as per above...

First, thaw the frozen pizza a bit (we put it on a heavy metal tray that absorbs the cold right out of the slice).
Next, turn oven on to 300° - 325° (depending on how accurate your oven is), and while the oven is preheating, spritz your slice(s) with some water, both top and bottom. Then comes some nuking, but it's predicated on having a true variable power microwave (I got a huge Litton RadarRange in the mid 70's that had an analog power dial that worked while the microwave was operating; which is why I got it instead of the "digital" button operated model. Since then, we've only had Panasonic microwaves that have true variable power inverter technology, so I've never been without variable power nuking.) and nuking the slice(s) at 50% - 60% (depending on power/size of microwave) power for ~40 - 50 seconds per slice after covering with a slightly damp paper towel. Let the pizza catch its breath for a few seconds, then bump up the power by 10% (to 60% - 70%, same caveat) for ~30 - 40 seconds.

You may/will probably have to adjust the nuking times slightly, depending on the microwave and/or the starting temp of the pizza. The trick is to get the cheese to start to be melty, and the slice to be a little steamy, but not to the point where you've turned everything into a rubbery mess. It may take a few tries to learn your microwave's performance curve, but once you do, it makes cooking with it a valuable tool. (Tip: Better to under-nuke than to over-nuke, or you can bork your slices.)

Put your slice(s) into the preheated oven, at a legit 300°, for 4 - 5 minutes to finish the heating job; straight on the rack, or on foil/cooking sheet, depending on how you like your crust. The oven time finishes the cooking/reheating, and dries out the moisture, producing the perfect slice(s) redux.

Microwave ovens that pulse to achieve their lower power setting just don't seem to produce as desirable results. Once you've harnessed your microwave's cooking traits, the whole pizza process is quick and rewarding.
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I never freeze - refrigerate, and most often, eat cold for breakfast...



Edited 1 time(s). Last edit at 11/01/2020 09:30PM by Cary.

What is this leftover pizza you all speak of? You mean people don’t eat all of a pizza in one setting?

I vote to move this to the other side. Every one of you is flat out wrong. I'll refrain from chiming in, because my methods aren't any better.

Dat,

Nope. Mine works for me. It works for my wife. Mine isn't wrong. Assuming your method differs, it's wrong for me. Doesn't matter if it's right for you.

Robert

How is it anyone would have pizza to reheat?


I get a deep dish 12" pizza, and on a couple of occassions I ate half for dinner, and a quarter in two snack breaks later that evening.

With the last few bites of the last quarter, I knew it was almost too much, and certainly a huge nod to a little gluttony.

So now I save half, and my conscience is clear.

Day-old reheated pizza isn't as good as fresh.

But it's still pizza, and that makes it great!

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I am that Masked Man.

All you can do, is all you can do.

There’s trouble — it's time to play the sound of my people.

Your boos mean nothing to me, I've seen what you cheer for.

Insisting on your rights without acknowledging your responsibilities isn’t freedom, it’s adolescence.

I've been to the edge of the map, and there be monsters.

We are a government of laws, not men.

Everybody counts or nobody counts.

When a good man is hurt,
all who would be called good
must suffer with him.

You and I have memories longer than the road that stretches out ahead.

There is no safety for honest men except
by believing all possible evil of evil men.

We don’t do focus groups. They just ensure that you don’t offend anyone, and produce bland inoffensive products. —Sir Jonathan Ive

An armed society is a polite society.
And hope is a lousy defense.

You make me pull, I'll put you down.

I *love* SIGs. It's Glocks I hate.

5 to 10 minutes in air fryer.

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Portsmouth, Va

Done a Red Baron pizza in the Bella air fryer toaster oven. Set it on Pizza, 400, and 10 minutes. It's a good thing I checked on it after 6 minutes, nearly burned it. Package said like 14-17. Man those things are fast.

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Grateful11

What is "frozen m&p pizza"?

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d4,

Ma and pa pizzaria. Not that stuff chain stores call pizza.

Robert

....what bout grandma and grandpa pizzeria.....???

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_____________________________________

I reject your reality and substitute my own!

Spray your slices with water first, then cook whichever way works for you Standard NY style slice I heat oven at 425, place my water dusted slices on a pizza screen and then let them heat up. I also do the same in my toaster oven, but with a smaller screen.