Stop Reheating Pizza The Wrong Way – Here’s What You Should Know

There are a few things as comforting as biting into a fresh slice of pizza that’s just arrived from the best pizza place in town. Some dietitians might have objections, but pizza is a filling and nutritious meal, and it makes for great leftovers as well.

On the off chance that you decide not to finish an entire pizza in one sitting, make sure to wrap them up in foil or an airtight container, and only put them in your fridge when they have cooled to room temperature. Never refrigerate steaming hot pizza. The moisture in your food will condense and collect on the sides of your container, and you will be left with dry and lifeless slices.

Many of the best pizzas go to waste simply because some people don’t like how their reheated slices taste.  If you aren’t enjoying the next-day leftovers, watch out for the following mistakes you might be making:

1. You’re using a microwave

If you hate pizza, then, by all means, use your microwave to reheat it. The microwave is a rookie choice for warming up your slices. As soon as you take it out, the bubbling cheese might make it look appetizing but you will quickly realize the error of your ways as you bite into a tough, chewy, and soggy pizza crust. The pizza will only continue to deteriorate as it cools, hardening until it no longer becomes edible.

2. You don’t preheat your oven

No matter what bake or heat in your oven, you need to warm it up to your desired temperature. If you don’t preheat your oven, it will take additional time to warm up the pizza, and the longer the toppings stay in the oven, the more likely they will burn. To get the crispy, crunchy crust without scorching your cheese and pepperoni, heat your oven to 375 degrees Fahrenheit and wait at least five to seven minutes before you slide your leftovers in.

3. You’re reheating it without foil

Another pro tip when it comes to reheating your pizza is to line your baking tray with a piece of aluminum foil. Warm them both in your oven before adding your pizza slices. Authentic pizzerias and wood-fire ovens do the same with their pizza stones. They preheat the slab in the fire and only take it out once they put a pie on it. Foiling the tray also makes clean-up easier. It catches any melted toppings, and you can just ball it up and throw it in the trashcan after.

4. You’re dry-frying it on the pan

Dry-frying is when you place the pizza on a cold pan and start up the fire. Like an oven, you need to heat up the pan or skillet before putting anything on it. Skillets are better than your average frying pan because they can reach higher temperatures and distribute it evenly. The skillet warms up quicker than your oven, so as soon as it’s hot, place the cold pizza on it and put a teaspoon of water on the side (not on top!) next to it. Cover the pan with a lid and let the steam from the evaporating water warm up your pizza for a few minutes.

Making pizza is an art, but so is reheating it. It takes a little bit of effort to get it right. The best pizzas will still taste great even after a day or two in your fridge. Once you know what you are doing, you can enjoy the same fresh taste as if it were the same day it arrived.

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