Most reheated leftover pizza pales in comparison with a freshly baked pie. Depending on the method, it can range from soggy to dried out.
But we discovered simple ways to reheat pizza in the oven and on the stovetop that yield slices with crispy undersides, melty cheese, and moist toppings. In fact, we found the results almost as good as pizza pulled fresh from the oven.
And—while we don’t recommend reheating pizza in the microwave (read more about that below)—if you can’t resist this speedy method, we’ve got some tips for you there too.
A note of caution: We do not recommend reheating pizza with uncooked toppings such as pesto or raw vegetables; you’re best off enjoying these leftovers cold. (Consider salting the chilled slices to bring out their flavor, which cold temperatures can mute.)
What Happens When Pizza Is Chilled
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 140 degrees (or up to 165 degrees if you’re concerned about food safety)—the temperature at which the starch crystals break down and release the trapped moisture, softening the crust.
How to Reheat Pizza in the Oven
Best for: Multiple slices
Why our approach works: First, we bake the pizza on a rimmed baking sheet, since direct contact with a hot surface is essential for crisping the pizza’s underside. We cover the pan tightly with foil so the toppings and the edges of the crust don’t dry out as they reheat. We also start the pizza in a cold oven, which lets the pizza warm up gradually, with ample time to release trapped moisture and soften the hardened crust. Finally, placing the pan as low as possible in the oven means the slices are heated from the bottom up, so the underside of the crust crisps but the toppings don’t shrivel.
Method:
Place slices of cold pizza on a rimmed baking sheet.
Cover the sheet tightly with aluminum foil.
Place the sheet on the lowest rack of a cold oven.
Set the oven temperature to 275 degrees.
Let the pizza warm until bottom is crisp and cheese has melted, 25 to 30 minutes.
Why our approach works: Reheating pizza in a skillet is quick and great for crisping the bottom of the crust, but we had to devise a solution for warming the top of the slice. We did this by adding a tiny amount of water to the skillet (nonstick prevented any errant blobs of cheese from gluing the pizza to the pan) and then covering it so that steam heated the toppings and melted the cheese. We then uncovered the skillet and added a touch of oil to the pan, which helped the crust bottom crisp.
Method:
Place a slice of pizza in a nonstick skillet.
Set the skillet on the stove. Add ½ teaspoon water to the skillet, making sure the water doesn’t touch the pizza.
Cover the skillet and cook over the pizza over medium-low heat until the water has evaporated, the toppings are hot, and the cheese is melty, 5 to 6 minutes.
Uncover and add ½ teaspoon oil to the skillet. Swirl the pizza in the skillet to distribute the oil evenly.
Increase the heat to medium-high and cook until bottom of the crust is lightly crisp, 1 to 2 minutes.
HOW TO REHEAT PIZZA IN THE MICROWAVE
Best for: When speed, not quality, is important
To be clear, we don’t actually recommend reheating pizza in the microwave, despite its speed and convenience. While the cheese and toppings will generally warm up just fine, the crust will be very different from that of a freshly baked pie.
Right out of the microwave, it will be mainly soggy, with a little chewiness near the thicker perimeter.And as it cools, the texture will change even more drastically, becoming hard and tough.
That’s because when any type of bread is microwaved, water in the starch strands boils in localized spots scattered around the bread. This localized boiling dissolves and then redistributes some of the starch molecules, depositing them in thick microscopic formations throughout the bread.
These areas have a firm chew while hot, but they quickly turn stiff when they cool to room temperature. So if you must microwave your leftover pizza, your best bet is to eat it as soon as you can without burning your mouth.
We tried a variety of ways of microwaving cold pizza (at full power, at 50 percent power, draped with a damp paper towel, covered with a bowl, and with a cup of water set near the slice). All methods worked the same, so if you’re going to do this, the simplest approach is fine.
Method:
Place a slice of pizza on a plate or a paper towel.
Microwave at full power for 45 seconds.
Taking care not to burn your mouth, eat the slice as soon as you can, before the crust has time to harden.
