You’re Reheating Pizza Wrong

The best pizza is always hot and fresh from the oven. But leftover slices can be pretty good too, if you know how to prepare them. Spoiler alert: Nuking pizza in the microwave won’t get you there. To really enjoy your morning-after slice, reheat it on the stovetop.

A Better Reheating Method

No matter how you slice it, microwaved pizza is just plain disappointing.

Microwaves don’t heat evenly, so some bites come out freezing cold while others are scalding hot. Even worse, the crust often goes soggy and the toppings dry to a crisp.

Reheating pizza on the stovetop yields much better results, and it takes only a few minutes. All you need is a skillet with a tight-fitting lid. Cast iron is best because it retains heat well, but any nonstick skillet will do the job. Place the skillet on a burner set to medium heat, then add a pizza slice or two — crust side down — once the cooking surface is warm. Let the pizza reheat, uncovered, for two to four minutes until the crust is crisp. If needed, gently press down with a spatula to flatten the slice so it makes full contact with the skillet.

Cover and Steam

At this point, your slice is mostly warm, but the toppings aren’t fully reheated and the cheese isn’t melted. Half the pleasure of pizza is that gooey, melted cheese, so we’re not quite there yet. This is where the tight-fitting lid comes in.

Add a few drops of water — 1/2 teaspoon or so — to an empty spot in your skillet. Quickly secure the lid to trap the steam, leaving the skillet covered for another two to three minutes. That hot, moist air rapidly melts the cheese and warms the toppings, adding just enough moisture to keep the slice from drying out. As long as you’re careful not to get water directly on the crust, it’ll stay crisp despite the steam. The end result? Perfectly gooey cheese and an ultra-crispy crust, all in just a few minutes.

It may not be the best pizza you’ve ever eaten, but it will definitely be the best pizza you’ve ever reheated.