The Best Way to Reheat Pizza

Updated May 22, 2018

While delivery pizza may be a tasty treat when it comes through your door, it's often not as good the next day when you want to eat the leftovers. Putting aside those people who prefer their leftover pizza cold, there are usually two camps in pizza reheating: the oven and the microwave. Bypass both of these methods and use a surprising tool to make your reheated pizza crisp and hot, just like it came out of the box.

Place a frying pan onto a stove burner. Turn on the heat to "Medium High" and preheat the pan for 2 to 3 minutes.

Place the slices of pizza into the frying pan, leaving a small amount of space around each slice.

Place the lid tightly onto the pan and allow the pizza to cook for 2 to 3 minutes. Remove the lid to check the pizza after that time. If the cheese is melted and gooey, your pizza is done. If not, allow the pizza to cook for another 1 to 2 minutes until the cheese is completely melted.

Turn off the heat and remove the pizza slices from the frying pan with a large spatula.

Line a baking tray or other baking pan with foil. Place the lined baking tray on the middle rack in your oven.

Preheat the oven to 232 degrees Celsius for at least 10 minutes, or until the oven and pan are thoroughly heated.

Remove the hot pan from the oven using oven gloves or hot pads. Arrange the slices of pizza onto the hot pan. Place the pan back into the oven.

Allow the pizza to cook for 10 minutes or until the cheese is melted and runny. Remove the pan from the oven and serve the pizza immediately to keep the crisp texture in the crust.

Things You'll Need

  • Cast iron or non-stick frying pan with lid
  • Stove
  • Spatula
  • Baking tray
  • Foil
  • Oven
  • Hot pads or oven gloves
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About the Author

Working in sunny Florida, Anne Baley has been writing professionally since 2009. Her home and lifestyle articles have been seen on Coldwell Banker and Gardening Know How. Baley has published a series of books teaching how to live a frugal life with style and panache.