If you have a stove I can definitely recommend heating your pizza in a dry (with no oil) frying pan. Set the temperature medium-low and heat a slice or two at a time for a few minutes. It comes out like it was freshly cooked.
I finally got around to trying this. I don’t see the point. By the time the cheese was re-melted, the crust turned into a hard cracker and it took ten times longer than the microwave. It’s quite possible I had the stove up too high (it’s an electric stove and I had it on 4/10), but I’d still say the point goes to the microwave for being quicker and having greater margin for error.
Hmmm, it’s hard to debug pizza remotely, but maybe the heat wasn’t high enough, it normally only takes a minute or two to heat through and cooking it for longer probably would make the base go hard.
Thanks for reporting bavk though, and I’m sorry you had a suboptimal pizza result.
Here’s a hint for you. Lower the power of the microwave to 4/10 and cook about 50% longer. Once you get the timing down you leftover pizza will be much better and less rubbery.
Most people are clueless about how to properly use a microwave, because no one teaches us, but max all the time is not how it should be used.
That’s effectively what I do, I don’t just blast it for a minute and a half.
I normally don’t futz with the power settings but I’ll do 30s at a time and check if it’s heated, then move it around so the hotspots in the microwave hit different parts of it (the turntable only does so much).
Bite me, I don’t have the counter space for a toaster oven and I’m not heating up the actual oven every time I want a leftover slice.
If the pizza is made from quality ingredients to begin with, it survives microwaving decently well. Mushrooms just refuse to play ball.
If you have a stove I can definitely recommend heating your pizza in a dry (with no oil) frying pan. Set the temperature medium-low and heat a slice or two at a time for a few minutes. It comes out like it was freshly cooked.
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I finally got around to trying this. I don’t see the point. By the time the cheese was re-melted, the crust turned into a hard cracker and it took ten times longer than the microwave. It’s quite possible I had the stove up too high (it’s an electric stove and I had it on 4/10), but I’d still say the point goes to the microwave for being quicker and having greater margin for error.
Hmmm, it’s hard to debug pizza remotely, but maybe the heat wasn’t high enough, it normally only takes a minute or two to heat through and cooking it for longer probably would make the base go hard.
Thanks for reporting bavk though, and I’m sorry you had a suboptimal pizza result.
I hope you’ll soon get the help you need 🙏
Here’s a hint for you. Lower the power of the microwave to 4/10 and cook about 50% longer. Once you get the timing down you leftover pizza will be much better and less rubbery.
Most people are clueless about how to properly use a microwave, because no one teaches us, but max all the time is not how it should be used.
That’s effectively what I do, I don’t just blast it for a minute and a half.
I normally don’t futz with the power settings but I’ll do 30s at a time and check if it’s heated, then move it around so the hotspots in the microwave hit different parts of it (the turntable only does so much).
If the pizza is made from real quality ingredients to begin with you should be comfortable with eating it cold judgement eyes
I think it’s perfect part cold and part warm… Best of both worlds.