I’m always looking for ways to level up my “pizza reheating” game. With my eyes typically being bigger than my stomach, most Saturday mornings I’ve got a fridge full of leftover slices and while cold pizza has its perks, I usually want them back in their piping hot pristine form.
So, I’ve been on a mission to refine my reheating skills. I know there’s got to be a formula for evenly melted cheese and a crispy crust on round two.
The test subject for my first reheating experiment was a New York Style pepperoni slice from Pizza Di Roma on the west side of Madison. I’ve found that New York Style is one of the hardest slices to reheat properly at home.
Looking beyond the standard methods.
I ashamed to admit it, but many times my impatience will get the best of me and I’ll toss my leftovers into the microwave. While nuking them is good for a quick fix, I feel guilty submitting quality slices to those harsh rays—it seems they do more harm than good.
The result after a zap is usually a soggy crust and oddly melted cheese; one half of the slice is cold and the other half will burn your tongue. For some styles like New York style, the microwave is an absolute death sentence as the high gluten flour that makes pizza crust chewy constricts and becomes tough.
The oven is the more foolproof option, often pizza boxes suggest you put the slices on a baking sheet and preheat to 350°. This does a better job, but the slices can easily get dried out and lose a lot of flavor, especially the cheese as all the moisture evaporates under the direct exposure from the upper heating element.
So, what’s next?
How else can we get a solid reheat at home?
Throw another slice on the barbie! (said in an Australian accent)
There’s nothing like getting outside on the 4th of July, firing up the grill and gracing the neighborhood with the pleasant aroma of crisping meats. So, this Independence Day as I was torn between the grill and the pizza box, I figured it was the perfect opportunity to test out an alternative method for getting my perfectly reheated slice.
It’s well known that the grill can be quite handy for cooking Jack’s frozen pizzas and charring up homemade pies made with fresh dough, but I was about to discover perhaps the best pizza application for the barbeque yet.
Reheating a slice the size of my head on the grill.
When you get a New York style slice at the pizzeria, it’s usually coming out of a calibrated pizza oven with the temperature dialed way up and that is often hard to recreate with our ovens at home. With the grill, on the other hand, extremely high temperatures are easy to reach and we can better mimic the features of a pizzeria oven.
What I found after liting my gas grill and getting it as hot as possible was that because the slices take high heat from the bottom and only get residual heat on the top we get perfectly melted cheese and a delicate crisp crust.
A perfect reheat?
Turns out grills aren’t just for brats and hotdogs as our leftover pizza gets an upgrade over open flames. As far as New York style slices go, I would argue that the grill is the ticket and it will definitely be my method of choice going forward (weather permitting).
What pizza taught me:
Each variety of pizza with its unique make-up of ingredients will require a little experimentation to reach reheated perfection. The only thing I can do with the wide array of pizzas that end up in my fridge is to keep tinkering with them and that’s a job I’ll happily accept.
What I’m eating: Leftover Pizza Di Roma
What I’m reading: Factfulness: Ten Reasons We’re Wrong About the World–and Why Things Are Better Than You Think -Anna Rosling Rönnlund, Hans Rosling, and Ola Rosling