How to reheat pizza in oven?
Quick Answer
To reheat pizza in the oven, preheat your oven to 375°F (190°C) with a baking sheet inside for at least 10 minutes. Place pizza slices directly on the hot baking sheet, loosely cover with aluminum foil, and bake for 8-12 minutes until the cheese is bubbly and the crust is crispy.
Understanding Optimal Pizza Reheating
Reheating pizza in an oven is the superior method because it evenly heats the entire slice, ensuring the crust regains its crispness while the cheese melts perfectly without becoming rubbery or burnt. Unlike a microwave, which heats unevenly and often makes the crust soggy, the dry, radiant heat of an oven replicates the original baking process, drawing out moisture from the crust to restore its texture.
This method is particularly effective for various pizza styles, from a thin-crust New York slice to a thicker Neapolitan or even a Chicago deep dish. The goal is always to achieve a hot, gooey cheese topping and a firm, crispy base, preventing the common issue of a cold center or a tough, chewy crust. The precise temperature and duration are crucial for achieving this balance, as too low a temperature might dry out the cheese, while too high a temperature could burn the crust before the center is fully heated.
For example, a standard 14-inch pepperoni pizza slice will benefit significantly from this oven method, as the controlled heat allows the pepperoni to crisp up slightly and release its oils, enhancing the flavor profile. This approach maintains the integrity of the pizza's original texture and taste, making leftovers feel fresh again rather than merely warmed through.
How to Reheat Pizza in Oven Specifically
First, you need to prepare your oven and equipment. Place a sturdy metal baking sheet or a pizza stone directly into your oven. Then, preheat your oven to 375°F (190°C) and allow it to preheat for at least 10-15 minutes, ensuring the baking sheet or stone is thoroughly hot. This initial hot surface is critical for achieving a crispy crust from the bottom up.
Next, carefully arrange your cold pizza slices on the preheated baking sheet or pizza stone. Do not overcrowd the pan; leave a small space between each slice to allow for even heat circulation. For best results, especially with thinner crusts, you might place them directly on the hot surface. For thicker crusts or if you're concerned about cheese drying out, you can loosely cover the pizza slices with aluminum foil for the first 5-7 minutes of reheating.
Finally, bake the pizza for approximately 8 to 12 minutes. If you used foil, remove it after the initial 5-7 minutes and continue baking uncovered for the remaining time. Monitor the pizza closely; the cheese should be fully melted and bubbly, and the crust should be golden brown and crispy at the edges. For a thicker deep-dish slice, it might take closer to 15-18 minutes. Once reheated to your satisfaction, carefully remove the baking sheet from the oven using oven mitts and let the pizza cool for 1-2 minutes on a wire rack before serving to prevent a soggy bottom.
Common Mistakes to Avoid
One frequent error is placing cold pizza directly into a cold oven and then turning it on. Many people do this because it seems convenient, but it results in a rubbery crust that never gets truly crispy, and the cheese can dry out. Always preheat your oven and the baking sheet to 375°F (190°C) for at least 10 minutes before adding the pizza to ensure a hot, even cooking surface from the start.
Another common mistake is reheating pizza at too high a temperature, like 450°F (232°C), without proper monitoring. This often leads to burnt crust edges and scorched cheese before the center of the pizza is adequately warmed through. Stick to the recommended 375°F (190°C) to allow for gentle, even reheating that crisps the crust and melts the cheese without overcooking.
Many individuals forget to use aluminum foil, especially for the initial part of reheating, or they cover the pizza too tightly. Not covering the pizza at all can dry out the cheese and toppings, while covering it too tightly traps too much moisture and can steam the crust, making it soft. A loose tent of foil for the first 5-7 minutes helps retain moisture in the cheese and toppings while the crust begins to crisp, then removing it allows the crust to finish browning and crisping.
Overcrowding the baking sheet is another pitfall. Placing too many slices tightly packed on a single pan restricts airflow around each piece, leading to uneven heating and a less crispy result. Always give your pizza slices enough room, about an inch between each, to allow hot air to circulate freely, ensuring every part of every slice reheats properly.
Expert Tips for Best Results
For an exceptionally crispy crust, especially with thin-crust pizzas, use a pizza stone or a heavy-duty steel baking plate, like the Lodge Cast Iron Baking Pan, instead of a regular baking sheet. Preheat the stone or steel in the oven at 375°F (190°C) for 20-30 minutes to ensure it reaches a very high, consistent temperature. This intense bottom heat mimics a commercial pizza oven, delivering unparalleled crispness to the base of your reheated slice.
To prevent the cheese from drying out and to add a touch of moisture back into the toppings, place a small, oven-safe ramekin or a metal dish filled with about 1/4 cup of water on the bottom rack of your oven while the pizza reheats. The steam generated helps to keep the cheese gooey and prevents the sauce from becoming too thick, without making the crust soggy.
If you are reheating multiple slices and want to ensure even crispness across the entire batch, rotate your baking sheet halfway through the reheating process, around the 4-6 minute mark. This helps to compensate for any hot spots in your oven, ensuring that slices at the back receive the same amount of heat and crispness as those at the front.
Consider adding a fresh sprinkle of grated Parmesan cheese or a few fresh basil leaves during the last 2 minutes of reheating. This simple addition elevates the flavor and visual appeal, making your reheated pizza taste even better than when it was first made. The fresh ingredients awaken the flavors that might have dulled overnight in the refrigerator.
Frequently Asked Questions
What is the best temperature to reheat pizza in the oven?
The best temperature to reheat pizza in the oven is 375°F (190°C). This temperature allows for even heating, ensuring the crust crisps up nicely and the cheese melts perfectly without burning the toppings.
How long does it take to reheat pizza in the oven?
It typically takes 8-12 minutes to reheat pizza in an oven at 375°F (190°C). Thicker slices, like deep dish, may require 15-18 minutes, while very thin slices might be ready in 6-8 minutes.
Should I cover pizza with foil when reheating in the oven?
Yes, it is recommended to loosely cover pizza with aluminum foil for the first 5-7 minutes when reheating in the oven. This helps to retain moisture in the cheese and toppings, preventing them from drying out, while still allowing the crust to crisp up once the foil is removed.
Can I reheat deep dish pizza in the oven using the same method?
Yes, you can reheat deep dish pizza in the oven using the same method, but it will require a longer cooking time, typically 15-18 minutes at 375°F (190°C). Ensure it's covered loosely with foil for the initial 10 minutes to prevent the top from burning before the thick crust and abundant toppings are heated through.
My reheated pizza crust is still soggy, what went wrong?
If your reheated pizza crust is still soggy, it's likely because your baking sheet wasn't preheated sufficiently or your oven temperature was too low. Ensure your oven and baking sheet are preheated at 375°F (190°C) for a full 10-15 minutes before placing the pizza directly onto the hot surface to achieve a crispy bottom.