Reheating pizza?

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.

Any thoughts on this issue out there?

This is what we do. Put slices pizza on foil in a cold oven. Set oven to 400F. When it reaches temp (ours beeps), turn off and pull out perfectly warmed, fresh tasting pizza.

ETA: read it as “not pan pizza”, so I’m not sure my advice will work. Sorry.

Ditto on the 400 degrees on a piece of foil. Usually about 5-6 minutes.

[ul]
[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]
–G!
*The first being a generous friend with cash; the second being a microwave oven.

I’d go with Grestarian’s suggestion of a toaster oven, but I would lower the temp to 275-300 degrees, since it’s a thick slice. Thin crust would do great at 350.

Toaster oven here too. It’s not as good as fresh, but it beats the microwave.

Blimey, I like it cold!

I’m not sure I’ve ever reheated pizza. If it’s not cold, it’s not breakfast.

I always thought cold pizza and room temperature beer was the breakfast of undergrads.

Toaster oven with convection “fan bake” option.

I’m livin’ in the past.

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.:smiley:
[URL=“Pinterest”]

Well, yeah, good cold pizza is it’s own little slice of heaven. But the OP has Pizza Hut right there in the first sentence. Hot’s the only way to have that stuff.

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.

There’s a reason that clothes irons are shaped like that or did you never go to college?

If you use the toaster oven, I’m going to suggest preheating it, just like a regular oven. The coils are too close to the food to have a good outcome if you try to reheat from a cold start.

Cast iron frying pan. Set the fire high, put slice in. When cheese begins to look melty, eat. Much, much better than the oven.

That’s how I do it, too, but apparently the OP seems to be put off by the fact that it might crisp up the crust.

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.

I’m also a fan of the frying pan method, though I could see how it might not be great for deep dish.