Reheating Pizza - Great Method

[heliman]

I often have pizza left over from a baking session and pop it in the fridge for eating the next day. One of the problems I had in the past was how best to heat it up again to eat. I tried the microwave method and this made the crust rubbery, floppy and all but inedible. I then switched to the wasteful practice of heating a few pieces of pizza in the electric oven. That was OK but still not satisfactory as it dried the crust out too much. I had almost given up the quest to find a suitable reaheating method when I happened to be standing next to a work colleague and watched him do it...

His method was to use a paninni press, Cuban sandwich press or simply a sandwich press/toaster (available in every lunchroom in Australia and probably elsewhere in the world). The cooking from both the top and bottom crispened the crust and warmed the topping evenly. It was VERY nice indeed and as close as you will get to one coming right out of the oven. The lid of the sandwich toaster should be locked (it has a ratchet mechanism on the side) so that it does not make contact with the topping - but gets very close.

That's it - give it a try if you haven't already done so.

Rossco

[BrianShaw]

Ingenious.

We don't have such devices (that I know of) in the US, but panini presses are not uncommon. They close so tight that I think the toppings would stick, so maybe putting two slices cheese-to-cheese then pressing in the pannini press would accomplish a similar fete.

Thanks for the great idea. I tend to eat leftover pizza cold since I hate that microwaved sliminess that my kids can endure.

[heliman]

Tks for the feedback Brian...

I agree - I too would rather eat pizza cold than use the microwave.

For clarity - below is a pic of the appliance I was referring to.

Rossco

[BrianShaw]

Ahhh, that is exactly what we call a pannini press. So... you're technique is internationally applicable!!!

[BrianShaw]

... although I call it a paninni press I'll bet that the folks in Florida would call it a Cuban Sandwich press.

[fxpose]

Stove top, over cast iron griddle. I prefer this method over the toaster oven as it is less messy with the toppings.
And like most, I'd rather eat cold pizza than microwaved.

[Wiley]

My method is similar to fxpose except I simply heat my leftover pizza (and calzone) in an open frypan. It's simple, it works and almost everyone has a frypan.
Bests,
Wiley

[heliman]

Thanks for clarifying Brian - I've updated the description to give it an international theme.

Originally Posted by BrianShaw

... although I call it a paninni press I'll bet that the folks in Florida would call it a Cuban Sandwich press.

Rossco

[Jed]

If we are home, I'll toss that pizza bit right back into the WFO. There is usually enough heat to get the left overs plenty warm!

And a magical as a microwave can be, it doesn't improve a cold pizza...

JED

[heliman]

Originally Posted by Jed

If we are home, I'll toss that pizza bit right back into the WFO. There is usually enough heat to get the left overs plenty warm!

My WFO at home doesn't keep running every day. I kill the coals by putting the door on after cooking is over so I have got some nice starter charcoal for the next fire.

The method described is only reliant the availability of the sandwich press - which can be found in many work lunch rooms and homes.

Rossco