Leftover pizza at work, no oven and only a microwave plus a small stovetop. The microwave gives me hot rubbery crust; I miss the crisp bottom. At home I've had luck warming slices in a covered skillet over low heat, then removing the lid for the last minute. Does the same technique work for thick crust, or will the topping stay cold while the base burns? I'm prepared to eat room-temperature pizza rather than commit another microwave crime.
Reheating leftover pizza when no oven is available
- practical-cooking
- reheating
- leftover
- pizza
15
4 replies
The covered skillet method still works pretty well for thick slices, but I’d keep the heat low and give it a little more time under the lid....
The covered skillet method still works pretty well for thick slices, but I’d keep the heat low and give it a little more time under the lid. The lid does the heavy lifting for the topping.
Yep. I do a splash of water in the pan away from the crust, lid on, then uncover at the end so the bottom gets crisp again instead of just sad and hot.
This is the closest thing to a sane work pizza strategy I’ve found. Microwave just to take the chill off if you must, then finish in the pan...
I’m a little less confident with really thick crust unless you cut the slice smaller first. Otherwise the center takes forever and the bottom gets too far ahead.
That’s been my experience too. Smaller pieces reheat more evenly, and nobody is sad about bite-sized pizza.