Reheat Leftover Pizza

Makes as many servings as your pan will allow

1. My go-to frying pan is a 12-inch bad-ass cast iron skillet. Cast iron takes a while to heat, so the first thing I do is preheat it under low-ish heat for about 5 minutes. A different type of pan may not need any pre-heating at all. 2. Make a aluminum-foil dome, using a shallow soup bowl (or something like that) as a mold.

• The dome must be large enough to cover your pizza, but small enough to fit inside the skillet.
• I’ve tried this with a loose-fitting lid instead of foil, resting askew on the pan, and it doesn’t work as well as foil. The pizza doesn’t crisp as well.

3. Turn the flame to medium. Place stone-cold pizza, right from the fridge, into dry skillet (no oil, no spray … nothing); cover with foil dome. Wait five minutes. Et voila!

• Use a higher heat if you’d like a crispier crust.
• Use a much lower heat with a longer cooking time if you’re reheating thick-crust or deep dish pizza. Even so, you may need to nuke it for 15 seconds after removing it from the pan.

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To Reheat or Not to Reheat: that is the question

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