How long reheat pizza in oven

Why does this method work? Like other breads stored for a day, pizza crust initially hardens not through moisture loss but because its starches undergo a process called retrogradation, whereby the starch molecules crystallize and absorb moisture, making the pizza crust appear stiff and dry.

As long as the pizza has been stored well wrapped, however, retrogradation can be temporarily reversed by reheating the pizza to at least degrees—the temperature at which the starch crystals break down and release the trapped moisture, softening the crust. You see, cheese only likes to be melted once, because when it does, it loses its integrity. The thicker the pizza, the more pronounced the gum line will be, and the longer it sits there uneaten, the thicker it will get.

This, Migoya says, changes the crust permanently. Low temperatures congeal everything the dough has absorbed and accelerate the staling process , or retrogradation. In short: The starch in the crust recrystallizes, and all that fresh-pizza chewiness goes out the window. PopSci is based in New York City, so we tested each method with the thin-crust style of pizza the Big Apple is famous for. The slices we used both plain cheese and adorned with various toppings spent 12 to 48 hours in the fridge.

Then, pour two drops of water less than a teaspoon into the pan as far from the pizza as you can get. Cover the pan with a lid and turn the heat to low. Cook it for another minute.

You may be tempted to try this with a cast-iron pan, but we found a standard non-stick pan worked best. The crust was crispy, the cheese thanks to the steam from the water circulating under the lid melted perfectly, and the slice was the perfect temperature to be eaten immediately. Using a cast-iron pan, however, amplifies a number of factors you may not want to deal with while heating up a quick bite. Depending on your stove, it may take what feels like forever to warm the thick metal pan.

Even if you get the pan hot with a thin sheen of oil, the crust will become extremely crispy before the cheese has much of a chance to melt. Put a baking tray in your oven and heat it to degrees Fahrenheit. Once the oven has reached the proper temperature, use an oven mitt to take the hot tray out and put your slices on it.

Place the tray on the middle rack and cook it for five minutes. We had to let the pizza sit for a minute or two to cool down before we could eat it, but when it passed between our lips, we experienced excellent crispiness, melty cheese, and a slice that was almost as good as new.

You can play around with different temperatures, but you should always make sure the tray heats up with the oven. We tried it at degrees for 10 minutes, and while the first bite was crispy and tasted great, the slice became hard to chew the closer we got to the end—more like a cracker, less like a pizza.

A cheese slice came out quite dehydrated, but a pepperoni one was fine—the fat in the meat likely helped keep the cheese moist. Put a slice of pizza into a cold air fryer, turn the heat to degrees and let it cook for five minutes. 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.

Like the oven method above, reheating a pizza using a pan should prevent the pizza from becoming soggy. Pros: Crispy pizza, good for reheating single slices, faster method than the oven. Pros: Quick and convenient. Actively scan device characteristics for identification.

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