I recently learned that pizzeria pizzas can be frozen, and turn out surprisingly close to the original upon the appropriate re-heating. I also recently discovered that an average, but local, pizzeria was actually quite expert in producing the Sicilian variety of the pizza pie. Their Sicilian pies are huge! 3 complete meals for my girlfriend and me. Well, we are being lazy on a Friday night so are ready to reheat. What’s the best way? I have an oven, which also has a convection option.
Freeze asap…microwave till thawed when you want to eat it, only microwave till thawed. Then place in heated 450 degree oven, on cookie sheet or (preferably) cast iron skillet till hot and bubbly.
enjoy
Reading the title, this was the first thing that came to mind.
450… Way higher than I would have thought. Thanks.
Great movie
Me too. “It took them two days to thaw him out for the autopsy.”
Never use a microwave to defrost anything-- They’re the worst possible tool for that job. You’d be better off just putting it in the conventional oven for a little longer to give it a chance to thaw out in there.
Yeah, pizza I generally do anywhere in the 425-500 range. 450 is my default, as well. Pizza ovens are fast (hot). But the cast iron pan method mentioned is the best for reheating pizza that’s already been cooked. Gives a nice, crispy bottom.
Would it make sense to put into the oven from the start? I would think that putting frozen Sicilian slices directly into a 450 degree oven might cause the cheese and external crust to burn while keeping the center cold.
Reading the title, romancing a Mediterranean girl was the first thing that came to mind.
Probably the best bet would be to put it in as soon as you turned the oven on, instead of preheating it first. But while the oven might overheat some parts while leaving other parts cold, the microwave would be guaranteed to do so.
My best local Brooklyn pizzeria says reheat at 375 until cheese remelts. 450 DOES sound way too high.
The problem with reheating cold pizza is that the crust loses chewiness and goes cracker-crispy in the time it takes to get the cheese and toppings gooey.
OBLIGATORY “WHAT IS THE BEST WAY TO HEAT UP A FROZEN SICILIAN” JOKE
Whisper gently in her ear while tickling her nipples.
450 works just fine. Maybe for a Sicilian, I’d knock it down a skosh to 400-425, but you shouldn’t need to. There’s a wide range of temps that will work. I prefer it hotter and cripser.
Revengingly?
Or is that the best way to serve a Sicilian cold?
You don’t mind the “cracker-crisp” crust?
Granted, if I have to reheat pizza, I nibble it down to the crust and then throw it away.
Mind? I love it. I mean, it’s not appropriate for every pizza style, but I like my crust crispy on reheated pizza. I’ll even fry it in a bit of oil every once in awhile.
The real problem is chipping the cement off the shoes…
Why would one ever have to reheat pizza? Cold pizza is perfectly fine.
All I can think of is hauling him out of the East River. Beyond that, you’re on your own.
Put him in a jacuzzi with a knockout brunette.