Baked goods like bread, scones, pizza and pies with crisp pastry toppings can be ruined if they are not reheated properly. Delicious pastry can lose its flakiness and go soggy, while bread or pizza can go hard and chewy. Baked goods should generally have a firm outer layer and a moist inside. Most baked goods are best reheated in an oven, but certain types can be microwaved if you do it correctly.
Choose a reheating method. Microwave ovens heat items from the inside out and drive moisture to the outside. Conventional and toaster ovens heat from the outside and can make the outside nice and crispy or crunchy. Reheating is much faster in the microwave but generally less satisfactory for baked goods.
For small breads or scones wrap in damp paper towel and microwave for 10 to 15 seconds. Use the “reheat” setting if your microwave has one. Check if they are hot enough and reheat for longer if required. They will go hard if overcooked.
Preheat your oven (conventional or toaster oven) to 350°F before placing your baked goods inside. Use a fine spray to spritz a little water on the surface if they look dried out. Reheat large items for longer than small ones. Cover large items, such as a full loaf or pizza, with foil to prevent excessive moisture loss during heating. Remove the foil after 10-15 minutes and return to the oven to allow the food to crisp up for a few minutes.
Use a frying pan on the stovetop to reheat small items like a slice of pizza or a croissant. Grease the pan with a small amount of olive oil, non-stick cooking spray or butter. Place a lid on the pan to heat the item quickly without drying it out.