Friday Fun: Make Your Reheated Pizza Suck Less with These Three Techniques
Many college students eat pizza at every other meal, but it can be notoriously bad when reheated in the microwave the next day. Luckily, we have three techniques for making it taste (almost) as good as the moment it was delivered.
This will obviously take a little more time than popping a slice in the microwave, but the end result is far superior. Evan on Chowhound tells us to pop a cookie sheet into an oven, and preheat as hot as the oven can muster. Brick pizza ovens reach temperatures in excess of 700°, and so you’ll want to be as close to this temperature as possible.
Once your baking sheet is as hot as possible, pop your pizza in the oven, and wait until the cheese starts bubbling to take it out again. The hot sheet will give you the crust a great crispiness without overheating the toppings; a stark contrast from the limp mess that is microwaved pizza.
If you have a lot of time on your hands, an even better approach would be to reheat a pizza slice on a stovetop with a cast-iron skillet. As we’ve previously mentioned, this will achieve arguably better results than the baking sheet method, but only by keeping the burner on medium-low heat.
Having done this myself with a slice of Chicago Style deep dish, I stand by the results, even if it took me half an hour to get the cheese bubbling.
Lifehacker notes that a simple piece of parchment paper wrapped around your pizza can make even a microwaved slice a little crispier. I’d be shocked if this worked as well as the slower methods listed above, but if you’re crunched for time, this is a cheap way to squeeze just a little more life out of your leftovers.
[Image by besighyawn and licensed under CC BY 2.0]
What are some of your favorite pizza hacks? Let us know in the comments.