this post was submitted on 21 Apr 2024
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[–] Technus@lemmy.zip 10 points 8 months ago (17 children)

Bite me, I don't have the counter space for a toaster oven and I'm not heating up the actual oven every time I want a leftover slice.

If the pizza is made from quality ingredients to begin with, it survives microwaving decently well. Mushrooms just refuse to play ball.

[–] notabot@lemm.ee 46 points 8 months ago (11 children)

If you have a stove I can definitely recommend heating your pizza in a dry (with no oil) frying pan. Set the temperature medium-low and heat a slice or two at a time for a few minutes. It comes out like it was freshly cooked.

[–] Technus@lemmy.zip 1 points 7 months ago (1 children)

I finally got around to trying this. I don't see the point. By the time the cheese was re-melted, the crust turned into a hard cracker and it took ten times longer than the microwave. It's quite possible I had the stove up too high (it's an electric stove and I had it on 4/10), but I'd still say the point goes to the microwave for being quicker and having greater margin for error.

[–] notabot@lemm.ee 1 points 7 months ago

Hmmm, it's hard to debug pizza remotely, but maybe the heat wasn't high enough, it normally only takes a minute or two to heat through and cooking it for longer probably would make the base go hard.

Thanks for reporting bavk though, and I'm sorry you had a suboptimal pizza result.

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