but i like soggy pizza

July 31, 2018 5:33 PM

There's a million answers on the internet (and here) for how to reheat pizza without making the crust soggy. But there's a certain kind of pizza - thin crust with lots of mushrooms - where the moisture from the mushrooms makes the crust all soggy when it's fresh, and it's perfect that way. When I reheat my pizza in the oven or on a skillet, the crust gets nice and crispy - just what I don't want. I don't have a microwave. How do I get my hot soggy pizza??
posted by moonmilk to Food & Drink (11 answers total)

First, let me say this has to be a unique Ask. I’m not even gonna look for previouslies. Second, I think a broiler would do the trick. Get it nice and hot, heat the top briefly, the bottom should stay relatively soggy.
posted by outfielder at 5:46 PM on July 31, 2018

Best answer: I’d try a sauté pan with a lid and bit of water.
posted by gnutron at 5:46 PM on July 31, 2018 [6 favorites]

Have you tried wrapping loosely in aluminum foil and reheating in the oven?
posted by Nerd of the North at 5:54 PM on July 31, 2018 [3 favorites]

Sauté some more mushrooms at the same time, along side the pizza?
posted by teremala at 6:03 PM on July 31, 2018 [1 favorite]

Put the pizza and a few drops of water in a casserole dish and cover it tightly with foil and reheat it in the oven at 325 degrees for 10-15 minutes or so.
posted by nikaspark at 6:57 PM on July 31, 2018

It depends on how hot you want it. A microwave wouldn't get it above 212F(100C) anyway... put it in the toaster set for 200 and leave it until it's warm enough. Then blast it at the end with the broiler or just a bit on the toast cycle to give the outside just a bit more heat. If you use high heat to re-heat, by the time the center is warm the outside is browning. Warm slower, top off quick and hot but not long enough to crisp.
posted by zengargoyle at 7:03 PM on July 31, 2018

I would reheat the pizza cheese-side-down, covered, on a very low temperature on the stove. Maybe wrapped in foil first to keep the cheese away from directly touching the pan?
posted by O9scar at 9:19 PM on July 31, 2018

Use the skillet method, but cover the pan for a minute or so. It should trap the moisture let off by reheating. You might experiment with starting covered or finishing covered as well as duration of cover.
posted by advicepig at 7:08 AM on August 1, 2018 [1 favorite]

I feel as if skillet is going to crisp up the bottom no matter what. Aluminum foil pouch to seal the moisture in, coupled with indirect heat (oven 350deg or less) sounds like the best plan.
posted by aimedwander at 9:48 AM on August 1, 2018

Response by poster: Update! I usually reheat my pizza in a skillet with the lid on, but it gets crispy anyway. This morning I heated my leftover pizza in a slightly damp skillet, on a much lower flame than I usually use, and it worked out pretty well.
posted by moonmilk at 10:06 AM on August 1, 2018

I was going to suggest putting the pizza on rack in a pan with a bit of water in, and heating in covered in the oven.
posted by SemiSalt at 2:06 PM on August 1, 2018