4

The Best Way to Reheat Your Pizza Is In a Frying Pan

^
Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

While checking in on Jay Jerrier's Zoli's NY Pizza, I indulged in many, many pizzas. I ordered slices for lunch and I ordered entire pies for dinner. I ordered pies to take home, and I ordered slices for lunch again the next day.

This pizza binge afforded me all sorts of benefits including an excess of calories, a window into the consistency of the pizza at Zoli's, knowledge that Zoli's pizza boxes will not fit in your fridge and a lot of leftover (sometimes improperly stored) pizza.

With respect to the consistency of of Zoli's pies, they're all over the map. Pizza by the slice is always crisp, but whole pies are often blonde-crusted and droopy. I tried ordering a few pies well-done and the move helped. Consider following suit if you like a snappy crust.

However you order it, if you take some home stay away from the microwave, which will absolutely ruin your leftovers. And even if you like pizza cold the next day, consider this tip. I converted at least one cold pizza advocate using it.

See Also:This week's review: Zoli's NY Pizza

While any pan will do, heavier pans will heat your slice more evenly. Cast iron, anodized aluminum, the over-priced copper number you got as a wedding gift -- it doesn't matter -- just toss the pan on a burner, turn the heat to low and slide a slice of leftover pizza in. Chances are, low won't be hot enough, so slowly step up the heat until you find the sweet spot for your particular stove and pan combination. Then you can turn out slice after slice.

A properly cooked slice will be richly browned on the bottom, and not burn before it's heated though. Check the underside on occasion and wait for bubbles of oil to well up on the top. That's when you know you're done.

Now eat it. Trust me, the microwave, the oven, your fireplace -- none of these heat sources will recreate this textural achievement. It's crisp yet soft, and fresh tasting, and just as good as what came out of the oven at the pizzeria.

The only problem is volume. Stove-top pizza heating is a slow process. Fire up a few more burners if you think you're a pizza Jedi, but be careful. Burning leftover pizza is upsetting, especially if it's late at night and your guests have been drinking.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.