Jump to content
Sign in to follow this  
Frozenbeernuts

MDC, you were right

Recommended Posts

Heating pizza up in the oven is so far superior. I even do it right when i get pizza delivered to warm it up and but and crisp the crust

Share this post


Link to post
Share on other sites

Is it funny that I knew right away this wasn't a political thread?

Share this post


Link to post
Share on other sites

Never reheated directly on the rack but usually on a pan, 325, and then add Franks hot sauce and parmesan cheese.  Yummm.

Share this post


Link to post
Share on other sites

You can even REVIVE a Old, Cold, Dead, Dry Pizza!  🤩

I use a Cast Iron Skillet with a lid..... 

Lightly coat it with Olive OIL

Place a slice or two on PAN

Add a teaspoon of WATER or 2

Top with LID

Cook on LOW

Not as good as hot & fresh, but usually better than when you get it home.

Share this post


Link to post
Share on other sites
1 minute ago, Big Guy said:

You can even REVIVE a Old, Cold, Dead, Dry Pizza!  🤩

I use a Cast Iron Skillet with a lid..... 

Lightly coat it with Olive OIL

Place a slice or two on PAN

Add a teaspoon of WATER or 2

Top with LID

Cook on LOW

Not as good as hot & fresh, but usually better than when you get it home.

I think this was basically Beernuts method. Pizza takes forever to cook through in the skillet and doesn’t get as crispy. 8-10 minutes in the oven on a baking sheet at 400 and it’s totally cooked through and crispy.

Share this post


Link to post
Share on other sites
9 minutes ago, Frozenbeernuts said:

I imagine cheese getting all over the oven doing that. 

Put foil on the rack below.

Share this post


Link to post
Share on other sites
1 minute ago, MDC said:

I think this was basically Beernuts method. Pizza takes forever to cook through in the skillet and doesn’t get as crispy. 8-10 minutes in the oven on a baking sheet at 400 and it’s totally cooked through and crispy.

OK.....but if it's already dry, tossing it in an oven only makes it dryer. I personally like a moist & crunchy pizza.

Share this post


Link to post
Share on other sites
5 minutes ago, Big Guy said:

OK.....but if it's already dry, tossing it in an oven only makes it dryer. I personally like a moist & crunchy pizza.

You do you. 

  • Haha 1

Share this post


Link to post
Share on other sites

Yes oven straight on rack.  

For any other pizza questions ask your fellow noreasterners.  The only people who have a clue about this stuff.

Share this post


Link to post
Share on other sites
21 minutes ago, MDC said:

I think this was basically Beernuts method. Pizza takes forever to cook through in the skillet and doesn’t get as crispy. 8-10 minutes in the oven on a baking sheet at 400 and it’s totally cooked through and crispy.

I realize you guys are talking about reheating pizza but I use a cast iron platter to cook my homemade pizzas on. It only takes a few minutes and I've found it makes for a much crispier crust that a pan or a stone. 

I usually cook pizza on the grill although the same works for the oven. The "trick" is to heat the platter with the grill/oven, so when you put the pizza on it, its already at your cooking temp. I cook mine at around 425° for about 8 minutes or so. When the bottom is done right, I pull it. 

Share this post


Link to post
Share on other sites

Sorry great recipe on YouTube for a deeper dish pizza made in a cast iron skillet. The one thing I haven't seen in this thread yet is that like you should do with almost everything you do with a cast iron skillet? You warm the oven up 1st and throw the empty Skillet in at the same time. Your Skillet should be around 3 to 400 degrees before you put anything in it. You end up with a really nice caramelization around the sides of the pizza that really crunchy cheese  crust that you love in pizza parlors.

Share this post


Link to post
Share on other sites

And yeah, well I love me some cold pizza. Better than I love hot pizza, if you want to warm up a couple slices of leftover pizza? Do the same thing with a cast iron skillet. Very light layer of oil if at all. And that way you end up with a crust that is pretty darn decent.

 

I think the distinction here is, you wouldn't want to do that with a very thin crust in the first place. But if you have a regular to thicker crust, then cast iron is definitely the way to go.

Share this post


Link to post
Share on other sites
30 minutes ago, wiffleball said:

Sorry great recipe on YouTube for a deeper dish pizza made in a cast iron skillet. The one thing I haven't seen in this thread yet is that like you should do with almost everything you do with a cast iron skillet? You warm the oven up 1st and throw the empty Skillet in at the same time. Your Skillet should be around 3 to 400 degrees before you put anything in it. You end up with a really nice caramelization around the sides of the pizza that really crunchy cheese  crust that you love in pizza parlors.

:huh:

 

One post up from this one. :thumbsup:

  • Thanks 1

Share this post


Link to post
Share on other sites

Another method, and this is the best method, is to put olive oil in a pan and fry up the left over pizza. That makes it pretty damn delicious too. 

Share this post


Link to post
Share on other sites

Either eat it cold or reheat in oven at 425

Share this post


Link to post
Share on other sites
2 minutes ago, posty said:

I like cold pizza better then reheated.

Yep,I'll even have a cold glass of milk with it for breakfast.

Share this post


Link to post
Share on other sites
5 minutes ago, avoiding injuries said:

I started to use a pizza stone about 15 years ago. Game changer for heating and cooking pizza. 

 I use our stone when making hm pizza (sometimes in the oven, sometimes on the grill).  takes too much time to bring to proper temperature for a re-heat.

Share this post


Link to post
Share on other sites

Only a retarded, square cut pizza eater would be dumb enough to reheat pizza in anything other than an oven or a toaster oven. 

Share this post


Link to post
Share on other sites

I just use a pan. Heat it slowly. Crust gets crispy, etc. Delicious. 

And Chicago has a lot of square cut pizza places. They are awesome.

Share this post


Link to post
Share on other sites

I’ve never even heard of someone reheating pizza in a frying pan and I order pizza once a week at least. How do I do it exactly? 

Share this post


Link to post
Share on other sites

Secretaries know all these neat tricks. 

  • Like 1

Share this post


Link to post
Share on other sites
16 minutes ago, iam90sbaby said:

I’ve never even heard of someone reheating pizza in a frying pan and I order pizza once a week at least. How do I do it exactly? 

Heat pan

Add oil. Heat oil.

Heat pizza in pan until desired temp. Don't burn crust.

Share this post


Link to post
Share on other sites
15 minutes ago, iam90sbaby said:

I’ve never even heard of someone reheating pizza in a frying pan and I order pizza once a week at least. How do I do it exactly? 

Just put the pan on the stove, heat on low to medium, set the pizza in there and wait til it gets warm. Use a cover to help it go quicker. But I like really crispy crust.

Share this post


Link to post
Share on other sites
Just now, Bier Meister said:

Heat pan

Add oil. Heat oil.

Heat pizza in pan until desired temp. Don't burn crust.

I never tried with oil, but it's however you like it. 

Share this post


Link to post
Share on other sites
2 minutes ago, Bier Meister said:

Heat pan

Add oil. Heat oil.

Heat pizza in pan until desired temp. Don't burn crust.

How do I know when it’s at the desired temp? Melted cheese?

Share this post


Link to post
Share on other sites
2 minutes ago, sderk said:

Just put the pan on the stove, heat on low to medium, set the pizza in there and wait til it gets warm. Use a cover to help it go quicker. But I like really crispy crust.

I like crispy too. Just enough when the pizza doesn’t flop over when you pick it up. 

Share this post


Link to post
Share on other sites
2 minutes ago, sderk said:

I never tried with oil, but it's however you like it. 

Do your thing 

 

Share this post


Link to post
Share on other sites
2 minutes ago, iam90sbaby said:

How do I know when it’s at the desired temp? Melted cheese?

Because you heat source is coming from the bottom, crust will heat faster. Desired is subjective. I want my cheese melted. Sometimes I finish it under the broiler to get cheese hotter.

Oven provides more even cooking because heat is coming from all directions.

Share this post


Link to post
Share on other sites
5 minutes ago, Bier Meister said:

Do your thing 

 

Yep. Just experiment.

Share this post


Link to post
Share on other sites

I do not reheat pizza this way .. also would not cover the pan in this case as it holds/creates moisture.... Not what I want for pizza. I cook other things this way though.

Share this post


Link to post
Share on other sites

I definitely reheat the pizza in a pan. No cover. Low to medium setting. Takes about 5 minutes or so. Longer if needed. No oil or anything.  Works for me. Makes me want pizza now actually. Problem is, I live in the NY area these days. Most of the pizza near me is all wet and sloppy.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×