I never knew of the great art of reheating pizza to perfection until the other day. We first used the Food52 method of crisping up the crust in a hot cast iron pan, then adding a bit of water and covering to steam for a minute or two. Then, we took it a step further and finished it off under the broiler. For the love.
I just tried this tonight and the pizza was even better than when it was first delivered! It’s worth the extra trouble for that crispy crust!
I always usw a contact grill to reheat pizza. It’s a quick and easy way and it always turns out great! No three step method needed. Of course you have to make sure to keep the upper grill plate just above the pizza so it doesn’t squash your pizza pannini style but instead works as broiler. Where I come from (Austria), you’ll find a contact grill in every home.
Genius! Love this post 🙂 Happy weekend! xx
Reheated pizza say what? We almost always just eat it cold right out of the fridge BUT this sounds like it may be worth a try. Yum!
…and then there’re the luddites like me, who eat it room, or even cold!
Love your website!
I always go for the pizza on a cookie sheet in a high heat oven (450 degrees F.)…but I’m trying this…it holds so much promise!!