You've Been Reheating Pizza Wrong This Whole Time
Leftover, straight-from-the-fridge pizza has its merits. You know, when you wake up at 2 a.m. and you go to grab a drink of water and decide by "water," you really meant second dinner. But, when you're not groggily reaching for something to fill that existential void in your gut-or okay, run-of-the-mill hunger pangs-you want to take a few minutes to enjoy pizza in its best state: Warm and bubbling, just like it arrived at your door.
Most of us just zap it in the microwave, or, if we've got the Yoda-caliber patience to wait for the oven to preheat, bake it on a baking sheet. Either way, though, the result is subpar: The former usually yields floppy, mushy slices, while the latter can dry the pie out-or worse, burn it to a crisp. (Hey, it can be hard to hear the timer go off when you're mid-Mr. Robot binge sesh.)
Most sites recommend putting it in the microwave, either wrapped in a damp paper towel, or with a bowl filled with water. Even then, it just reminded us of frozen pizza that's been nuked. A little soggy, a lotta disappointing.
Then, after a casual conversation with a Trader Joe's employee, my coworker shared the secret to reheating pizza: warming those slices up in a skillet and checking every few minutes until the cheese is melty and bubbly. Game. Changed.
The pizza's crust gets crisp, just like it's been freshly baked in a wood-fired oven, while the cheese gets every bit as gooey as the first time it was baked. And it's ready in minutes, so you're not waiting around on your oven. Add a little water to the pan and cover for the ultimate in results.
Top the whole thing with a drizzle of ranch dressing-or Caesar, if you like a tangy kick-and some red pepper flakes or fresh basil, and you've basically got heaven on a ceramic plate. It may take a little longer than the micro, but you're worth it.
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