I started re-heating pizza in a cast iron skillet.
Often I think the slices that come out of the skillet are even BETTER than they’d have been right out of the oven than if I’d stayed to eat at the pizza place, let alone having the poor crust subjected to the steam-trap of the pizza box in the 30 mins btw the pizza place and the plate at home, now the slice looking like National Geographic boobs.
To those who like a crispy pizza crust with a ‘crunch’ on each bite, the old black skillet does a better service to pizza than anything I know. Super low heat, the lowest flame your stove will do. Be patient, let it sit there until the cheese barely starts to melt.
I haven’t tried the skillet, but my method for leftover pizza has worked for years. When you’re done at the pizza place, ask if they have aluminum foil instead of boxes. Wrap the slices in foil alternating crust side so they look like Vs and upside down Vs. Get enough foil so that you can cover both sides of all the crusts, plus enough for the top. Then, refrigerate when you get home. When you’re ready to reheat it the next day, peel back the top of the foil, but leave enough foil to cover the edges of the crust on both sides. Throw it in the oven at about 375 degrees. The foil over the edges of the crust will stop them from getting too dried out.
The stovetop method is to me the home version of the slice joint slapping it in the oven for a few minutes to re-crisp it. To me, any slice joint that serves you a chewy lukewarm piece directly from the tray isn’t really worth going to (especially if I’m going to eat pizza).
My life changing find was Cambro polycarbonate storage containers. I’ve never been happier than when I ditched all the random sized, random material storage containers that are pushed at consumers and converted to an all Cambro kitchen/pantry. I have two depths of three formats (1/6, 1/2, and 2qt/4qt square) to cover all of our needs. Excellent for food storage, great in the dishwasher, very efficient use of space, and inexpensive. Amazing stuff.
I loved my Anova so much that when we finally redid the Kitchen, I insisted on the Miele XXL Steam oven in addition to their plumbed Convection Oven as I wanted the biggest home steam oven available. I love it!!!
The other thing that changed my life was the Gaggenau Induction cooktops we got too. I though I’d never walk away from gas, but I love the induction. We got the 15" Wok Induction too, which I don’t use so much for wok cooking as I don’t do it that often, but it’s another large super boosted cooktop to go along with the 30".
We are installing steam and convection ovens in our remodel. I’ve never used a steam oven before. Wolf offers a full day oven lesson, which we will likely attend to learn how to use them.
We are installing a gas cooktop, because we still can. Gas cooktops and other gas appliances are being phased out in California (new builds in Los Angeles already can’t install gas hookups). Learning how to use the ovens is enough, without re-learning how to cook on a stove! For now.
Honestly, the adjustment period to the induction was very short. I love how it doesn’t heat up the whole kitchen in warmer months and how quickly the water boils The dials are pretty precise, so you let go of the flame visual gauge pretty quickly. Plus, clean up is SO MUCH EASIER!
I tried the reheating pizza on a cast iron skillet today for lunch and all I can say is……LIFE CHANGING!!! Mind blown. So freaking amazing. That Berserker board community once again. You always have my back. Cheers. Now back to the pizza
The dials are pretty precise, so you let go of the flame visual gauge pretty quickly. Plus, clean up is SO MUCH EASIER!