[Two knots]

If you have leftover pizza and you want to heat it up to taste like a pizza parlor heated it up, all you need is a frying pan and a lid.

I use my cast iron skillet, but any skillet will do…place the pizza in the skillet and cover it tightly and heat the pan, switching it to a low flame, after the pan heats up.

It’s also best to use a diffuser not to burn the bottom of the pizza. This only takes about 5 minutes to get your pizza crusty on the bottom and the top cheesy, melted and delicious.
I‘ve even did this with pizza from the oven if the bottom was not crusty to my liking. just make sure that your flame is on low, not to burn the bottom of the crust…

 

[Two knots]

Another Hack. This is an old firehouse trick…double up your burners, so that you can cook things without constantly stirring the pot…your food won’t burn…you can also use this trick if you don’t have a diffuser…but, I highly recommend using one…I use my diffuser a lot for cooking, sauces, gravy’s and rice pudding…

 

[Two knots]

This is the diffuser that I have…I recommend getting the cheapest one you can find…the handle will fall off …and that’s a good thing cause, then it can handle a big dutch oven Pot…it also gets black and gets some holes in it, but it still works…mine looks like it went through the war. .
btw…they have diffusers for electric stoves as well.

 

[Wooleybooger]

At 3 in the morning I don't want to mess with all that, just blast it in the microwave.

 

[Wooleybooger]

This is the diffuser that I have…I recommend getting the cheapest one you can find…the handle will fall off …and that’s a good thing cause, then it can handle a big dutch oven Pot…it also gets black and gets some holes in it, but it still works…mine looks like it went through the war. .
btw…they have diffusers for electric stoves as well.

View attachment 455

I use my 9" round CI griddle for a diffuser. A six quart Dutch oven fits perfectly. If I want to use a larger DO I turn it over with the flat side up and cook away. Did it both ways a lot when I was making jellies.

 

[Two knots]

Yes, I’ve used my inverted 6 or 10” cast iron skillet as well for a diffuser.
microwave pizza is mushy.

 

[Wooleybooger]

That might depend on the crust, thick/thin, crispy/not crispy IMO.

 

[Old Gnome]

I heat the oven to 350F with our 25-year-old pizza stone in it. When the oven hits the temperature, I let it sit for a few minutes, then I put the cold pizza on the stone. Depending on the crust type (cracker thin to Chicago deep dish), it will take anywhere from 8-12 minutes to heat through.

 

[Two knots]

I heat the oven to 350F with our 25-year-old pizza stone in it. When the oven hits the temperature, I let it sit for a few minutes, then I put the cold pizza on the stone. Depending on the crust type (cracker thin to Chicago deep dish), it will take anywhere from 8-12 minutes to heat through.

Old Gnome…are you talking about heating up pizza or baking a pizza?
the stove top method only takes 5 minutes and it uses very little energy as compared to using
the oven, first, you have to heat the oven up to 350° and then bake the pizza for 8 -12 minutes.

try my method with one piece and see how you like it…

 

[Wooleybooger]

That's an oven you made with the lid on.

 

[Two knots]

That's an oven you made with the lid on.

Yes, exactly..A five minute oven…and honestly, it comes out like it was a slice that was heated in the big pizza parlor oven.

 

[Old Gnome]

Old Gnome…are you talking about heating up pizza or baking a pizza?

Reheating, not baking.

 

[Two knots]

I think you will like the ease and quickness of heating the pizza on top of the stove in a covered pan.
Just be sure not to burn the bottom, control the heat and use diffuser.