Pizza question

[Dan in MI]

I'll start right off with this. I like pizza in most any form, but something has been bugging me for a while now.

Why is it that best tasting fresh out of the oven pizzas don't taste very good after reheating, yet the el cheapo brands taste darn near the same?

I'm talking a huge change as in it came home a 9-9.5 out of 10, and reheated it s 4 or 5. The nationwide cheapo comes home a 6 and reheats a 5 -5.5.

I'm talking oven reheated, we don't have a microwave.

It has something to do with the cheese, but I don't know what. If I make it barely warm it makes a big difference, but that no longer slap it in the oven and come back when it's ready. That requires monitoring it depending upon how many pieces are being reheated.

Any cheese experts out there?

 

[radicalrod]

Heck I don't waste any time reheating.....cold pizza is good too....though we don't ever seem to get much left over at my house :lol: :lol: :lol: RR.

 

[Sturgis270]

Leftovers?? What? Where?

 

[Rick Courtright]

Hi,

Reheat pizza? Isn't there a law against that? Cold pizza--yeah!

Other than that, not many ideas... I think the "good" pizza's originally baked at a far higher heat than the store bought ones. Maybe you could try warming the oven a little more, maybe 50 deg at a time, and see it if helps or hurts?

Rick C

 

[DGW1949]

Seems to me that if it was done the first time, it would be overdone the next time.
Heck, try re-heating it slower, and longer. Pizza jerky might not be bad. .

DGW

 

[Dan in MI]

Never got the hang of cold pizza, or store bought as Rick says. I assume that means frozen.

 

[Ruger Packer]

Never got the hang of cold pizza, or store bought as Rick says. I assume that means frozen.

The only frozen pizza that I like is either Red Baron or DiGinorio's (or however its spelled).

Around my house we order from Pizza Hut (only place in town) never have any left over. So no need to reheat anything.

 

[Big Old Boy]

Papa John he's the man he makes it better than I can.

 

[Jimbo357mag]

...we don't have a microwave.

Right there is your problem. Until you get used to the cardboard that passes as re-heated microwave pizza you just can't judge fresh out of the oven or real oven re-heated pizza. I think a quick course in microwave dinners and entrees is in order for your taste buds. :mrgreen:

 

[gramps]

Yeah cold pizza, or nuked-still has soggy crust. If I use the oven I add a little more shredded cheese-remove the pizza when cheese is lightly brown! Usually the crust has crisped instead of burned
gramps

 

[Cracker-American]

Someone along the way taught me that the proper way to re heat pizza was slowly in one of my cast iron pans on the stove stop.

Now I have to admit we do not eat enough pizza for me to get expert on the small nuances. On the rare times I get one it is usually gone, quick.

 

[blume357]

As others have said.... I can't remember ever re-heating pizza.... much rather have any left over cold. Keep in mind of one other part of the equation.... you don't have a oven in your home that can reach the temperature of a true pizza oven.. Good pizza is cooked fast and HOT.... 800+ degrees

 

[gramps]

As others have said.... I can't remember ever re-heating pizza.... much rather have any left over cold. Keep in mind of one other part of the equation.... you don't have a oven in your home that can reach the temperature of a true pizza oven.. Good pizza is cooked fast and HOT.... 800+ degrees

Hmmm, blow torch? :mrgreen:
gramps

 

[Cheesewhiz]

Cracker is right. The best way is to heat a frying pan that has a cover that fits or use foil to cover. The pan doesn't need to be cast iron but cast iron works great. Heat the pan up on a high heat before placing the pieces in so the crust makes complete contact with the bottom of the skillet. cover and turn the heat down to low. It will be done quickly, no more than ten minutes for a thin crust. I wish you guys could get some of our great pizza in Chicago, most Chicagoans don't get pan pizza that often, we like a cracker like thin crust and man oh man I know some damn good places.

 

[Selena]

I'll start right off with this. I like pizza in most any form, but something has been bugging me for a while now.

Why is it that best tasting fresh out of the oven pizzas don't taste very good after reheating, yet the el cheapo brands taste darn near the same?

I'm talking a huge change as in it came home a 9-9.5 out of 10, and reheated it s 4 or 5. The nationwide cheapo comes home a 6 and reheats a 5 -5.5.

I'm talking oven reheated, we don't have a microwave.

It has something to do with the cheese, but I don't know what. If I make it barely warm it makes a big difference, but that no longer slap it in the oven and come back when it's ready. That requires monitoring it depending upon how many pieces are being reheated.

As mentioned before, reheating is best done in a cast iron skillet with a cover... You might try sprinkling just a taste of new oregano on the reheated slices as well.
Any cheese experts out there?

 

[eveled]

There is a famous place in Boston, Santarpio's. It is the best pizza you will ever eat, about a 12 on a scale of 1to10. Don't even bother taking any home, the next day it is absolutely inedible. A negative 2 on the same 1to10 scale. It is the stangest thing ever.

As far as reheating pizza in the microwave I like to pat down the crust with a little water, then microwave for 30 seconds.

As far as making frozen pizza in the oven at home I recomend buying a pizza stone. They are expensive but last forever, mine is in the oven all the time, and is great for cookies too. Ed

 

[redhawker]

What is this "leftover" of which you speak?

 

[Colonialgirl]

I use to make Pizza at home in one of the large Cookie sheets with the one inch sides. A couple packages of Pizza dough make up, spread and lightly toasted, the a a can of Pizza Sauce (brand of your choice); Then brown one pound of ground beef mixed with one pound of Jimmy Dean Sage Sausage. Layer the pizza sauce with a generous coating of Grated Parmesan Cheese then spread the browned meat evenly; Next comes a thin layer of shredded Sharp Cheddar cheese, then we get the thin slices of pepperoni and Black olive halves (be generous) Other tasty goodies may also be added to suit your taste. FINALLY we get a generous layer of Mozzarella Cheese ( and any other you desire); Pop it into the oven again for 10 minutes until the cheese is all melted, bubbly and slightly browned.
I use to make this at home One slice was nearly a full meal.
The leftovers got put on a platter, plastic wrapped and set in the refrigerator; They were ALL GONE by the next morning. My Sons said they made an EXCELLENT breakfast.

 

[Dan in MI]

There is a famous place in Boston, Santarpio's. It is the best pizza you will ever eat, about a 12 on a scale of 1to10. Don't even bother taking any home, the next day it is absolutely inedible. A negative 2 on the same 1to10 scale. It is the strangest thing ever. Ed

That's exactly what I'm talking about.


As far as the question what are leftovers? They are what happens when you decide to quit eating a whole medium by yourself.
:shock:

 

[Acorn]

Don't laugh but I like to make Chef Boyardee pizza at home. Add my ow cheese and slice up some pepperoni. It's pretty good. Not as good as take out/delivery but still pretty tasty.

 

[Kevin]

One god use for leftover pizza the next morning is a pizza frittata. Chop up the pizza and follow a regular fritatta recipe. Pretty tasty.

 

[Rick Courtright]

As far as making frozen pizza in the oven at home I recomend buying a pizza stone. They are expensive but last forever, mine is in the oven all the time, and is great for cookies too. Ed

Hi,

Ed, how do the cookies come out? I like 'em moist on top, with just a bit of a crispy bottom. My favorite cookie baker CAN get 'em just right, but she says it's an exercise in patience with the oven in her new house, so I'm currently suffering from a mild cookie deficiency. Think a pizza stone would help there?

Rick C

 

[Pierow]

One god use for leftover pizza the next morning is a pizza frittata. Chop up the pizza and follow a regular fritatta recipe. Pretty tasty.

That is a great idea for a frittata Kevin. Another good ingredient which usually goes to waste are the thick ends of asparagus everyone chops off before cooking. Throw those hard, barely chewable raw chunks in your frittata and when done you can cut them with a fork.

Pierow

 

[Justice B. Swift]

Seriously....... no microwave.... I barely know what to say!
O.K. so here's what you do. Take out your "toaster" and lay it on it's side so the slots run horizontal. Slide a pizza slice in each slot and heat until it smells like it did prior to stuffing it in the frig the night before. If that doesn't get it for you then try method 2.
Place pizza slice on a METAL spatula or cake server. Use your wife's hairdryer, heat from bottom, to bring pizza to a restored state of dripping grease and eat.

 

[Merle1948]

I'll start right off with this. I like pizza in most any form, but something has been bugging me for a while now.

Why is it that best tasting fresh out of the oven pizzas don't taste very good after reheating, yet the el cheapo brands taste darn near the same?

I'm talking a huge change as in it came home a 9-9.5 out of 10, and reheated it s 4 or 5. The nationwide cheapo comes home a 6 and reheats a 5 -5.5.

I'm talking oven reheated, we don't have a microwave.

It has something to do with the cheese, but I don't know what. If I make it barely warm it makes a big difference, but that no longer slap it in the oven and come back when it's ready. That requires monitoring it depending upon how many pieces are being reheated.

Any cheese experts out there?

When it starts off sucking you really don't have much to loose, do you? :mrgreen:

 

[Merle1948]

There is a famous place in Boston, Santarpio's. It is the best pizza you will ever eat, about a 12 on a scale of 1to10. Don't even bother taking any home, the next day it is absolutely inedible. A negative 2 on the same 1to10 scale. It is the strangest thing ever. Ed

That's exactly what I'm talking about.


As far as the question what are leftovers? They are what happens when you decide to quit eating a whole medium by yourself.
:shock:

What - you can't eat a whole medium by yourself? What a lightweight! :mrgreen:

 

[Kevin]

Thanks Pierow. I'll try that I like asparagus.

You know we have only had a microwave for the past three years or so. Personally I wouldn't have one at all. The only thing I use it for it warming up milk for my daughter.

 

[eveled]

As far as making frozen pizza in the oven at home I recomend buying a pizza stone. They are expensive but last forever, mine is in the oven all the time, and is great for cookies too. Ed

Hi,

Ed, how do the cookies come out? I like 'em moist on top, with just a bit of a crispy bottom. My favorite cookie baker CAN get 'em just right, but she says it's an exercise in patience with the oven in her new house, so I'm currently suffering from a mild cookie deficiency. Think a pizza stone would help there?

Rick C

I think it might help you. You preheat the stone, it holds the heat, but delivers it evenly, honestly I have never burnt anything using the stone. Cookies come out just like you said, soft on top, crispy but not burnt on the bottoms. Ed