Okay, so I know Pizza Hut ain’t the best pizza out there by far, but I like the pan pizza crust and it’s cheap with the online coupon (the important factor here, because I’m eating this pizza myself two slices at a time over four days; $2 a meal isn’t bad in my book).
I could nuke the leftovers, of course, but I decided to go online to see if I could find a better way. WikiHow lists a several step method of storing that I’m not entirely sure about. Gawker suggests a skillet, BUT as this is a PAN pizza, I do NOT want the “bottom crust crispy,” as that method touts. I was thinking of using the oven, but how hot should I crank it? As high as possible? It seems like kind of a waste of time an energy for just two slices at a time, especially since I don’t own a toaster oven.
[li]Toaster oven (c’mon, they’re about $20 at Walmart and they’re extremely versatile). It’s a college student’s third-best friend for meals![/li][li]350 degrees is recommended for reheating most foods – including pizza.[/li][li]Put the pizza on top of foil to keep drips off the oven, rack, coils, etc.[/li][li]10 to 15 minutes, depending on the volume of reheatable food. Maybe 20 min if you’re reeating a lot.[/li][li]slide the foil out of the oven and onto your plate; (even wrap your plate with it)[/li][li]you don’t have to waste water washing the plate later; just unwrap the foil and pitch it in the trash can (it’s not recyclable since you soiled it with food).[/li][/ul]
*The first being a generous friend with cash; the second being a microwave oven.
This. Though my brother uses a toaster oven and does the couple slices at a time for several meals thing on weekends a lot. He buys a pizza on Friday evening on the way home from work, and instant 3 or 4 meals without having to actually cook.
Microwave. I use a Nordic Ware Compact Bacon Rack designed for microwaves and ovens (up to 400 deg). About 10"x8" and ribbed to hold bacon, or pizza, above any grease. I place the slices on the ribs and cover everything with a microwavable Tupperware bowl to keep some moisture in. If it’s a new brand of pizza, or a thicker/thinner style, I’ll cook it for 30 sec followed by a quick sniff test. Another 30 and a sniff. Repeat as often as necessary. Or eat it cold.
I always microwave and then finish off in a skillet. Because the pizza is no longer cold when I put it in the pan, I’m only using the skillet to get the right texture in the crust. When reheating thicker pizzas this way, I end up with less charring or uneven heating than I was getting using only the skillet.