Got a cold pizza? Wish it were warm again? Starved and unsure of what to do? To help you restore your pie, I phoned Chopped winner Giuseppe Fanelli, who owns Tredici North in New York, and asked him to rank reheating methods from worst to best. Prepare to chow.
5) In the Microwave. The benefit of microwaving a slice of pizza is that it only takes 30 seconds. The downside is that it inevitably transforms your once-delectable slice into a drooping mush. Therefore, Fanelli suggests figuratively throwing your microwave out the window (or literally, as long as you check that nobody’s down there first).
4) Eating It Cold. This reheating method involves doing nothing at all, and it can result in an okay pizza. Some would even say that cold pizza has its own allure, in part because it generally maintains its structural integrity. It may also spark memories of college, a fun time in your life when you hadn’t yet been crushed by the pressure of adulthood. Whatever your reason for enjoying a cold slice, one thing’s for sure: It’s better than a microwaved one.
3) On the Grill. Yes, you can reheat (and cook) pizza on the grill (gas is typically best for the sake of ease). Simply set it to medium-high, let it heat up for 10 minutes, then heat up your pie for six minutes.
According to Fanelli, the grill gives pizza a tasty char and pungent, smoky flavor. The only reason it’s in third place is because setting up the grill so it’s clean, preheated and filled with propane or charcoal is a big chore (unless you have a handy mini grill). As Fanelli puts it, “Who’s going to reheat their pizza on the grill?”
2) In the Oven. The oven never disappoints when it comes to heating up a cold pie. It’s as easy as baking at 450 degrees Fahrenheit for five minutes, and voilà: You’ve got a crispy crust again. If you’re feeling extra fancy, might I suggest using a pizza stone for an even crispier crust. (Don’t you dare bake it in the box, though.)
The one downside? “It takes time for the oven to warm up,” Fanelli says. An oven can take 15 minutes to preheat, and if you’re seriously famished, you might not make it.
1) In an Air Fryer. Ding, ding, ding! The air fryer wins Fanelli’s “best-method” award. The clever machine can heat a slice or two from all sides, which results in a crispy crust, gooey cheese and crunchy pepperonis. Air fryers are also incredibly speedy: They take only a couple minutes to heat up, and they can reheat pizza in as few as three minutes at 360 degrees Fahrenheit.
Quick tip: To prevent a mess of volcanic cheese, put down a layer of aluminum foil (with holes poked through it) before placing your slices in an air fryer. That way, the heated air can still get through, but you’ll still have some protection from grease and mozzarella.
Oh, you ate it cold while you were reading this? Proud of you.