Side note: You can of course also eat pizza cold — but warm pizza tastes much better I think. There are a few different methods to reheating pizza — some have better results than others. Whether you are reheating takeaway pizza or pizza made at home in your very own pizza oven, use any of these methods to get your pizza warm again! Pros: Crispy, tasty pizza, good for reheating lots of pizza at once. Cons: Takes the longest, kitchen will heat up when the oven is on, not ideal for reheating single slices.
Using a frying pan on the stove is a great way to reheat pizza whilst keeping the base and crust crispy. Reheating pizza in a skillet on the stovetop is a great method, especially if you only have a slice or two and don't want to preheat the oven.
Doing it this way retains the crispiness of the bottom crust while melting the cheese and heating the toppings all the way through. There is a trick to reheating pizza in a skillet. By adding a little water to the pan, then covering it, you're creating a steamer that will ensure the toppings get hot, too. A cast-iron skillet is wonderful for this, but it takes a long time to heat up. A stainless steel skillet is perfectly fine, too. Reheating pizza in the microwave may be fast, but it can leave much to be desired.
The reason, says food scientist Nick Sharma, comes down to how microwaves actually work. The waves produced in a microwave are absorbed by water molecules. The vibration of the water molecules as they absorb that energy is what heats up the food.
The microwave cooks food from the inside out, and as the water molecules in the sauce are heated and evaporate, they steam the pizza, which is why the slice will be soggy. This serves as sort of a decoy, and will absorb some of the microwaves, allowing the pizza to heat up slightly more evenly so the cheese re-melts before the crust loses all of its moisture.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano. Advertisement - Continue Reading Below. More From Food News. Food News OMG! Cook for two or three minutes. We tried this method with both a porcelain non-stick pan and a cast-iron, but the results were equally underwhelming.
The pizza in the non-stick had to come off the heat after only a minute and a half. The cheese was bubbling and the crust had burnt black and stuck to the pan. Cleaning was a nightmare.
Cast-iron was worse. In a dry pan, the crust began smoking the moment it hit hot metal. The smell of disastrously burned bread hung heavy in the air for hours. Somehow, the pizza was still cold on top. If Hell ever freezes over and we get the chance to taste it, this is probably what it would be like: scalding, burnt, and covered by a layer of cold, congealed fat. The crust was better maybe too crispy , but the cheese was still lukewarm at best.
Simply put your pizza in the microwave with a microwave-safe mug of water and heat them both up for a minute. The pizza tasted like rubber, the exterior was too hot and the inside was still cold.
It was a disaster. He previously covered legal news for Law and, before that, local news at the Journal Inquirer in Connecticut. He has also built and remodeled houses, worked as a fencing coach, and shelved books at a library. When he's not taking things apart or putting them back together, he's playing sports, cooking, baking, or immersed in a video game.
Contact the author here. She has previously worked as an editor for MSN. She's a self-taught illustrator and a papyrophiliac at heart.
When she's not putting baking soda on things, she's walking her year-old beagle, Lucas. Or at least a much more complex slice. It might even be faster than delivery.
0コメント