I HAVE HALF A PIZZA I NEED TO HEAT UP. I NEED HELP

[JayOctavarium]

Because I am such a fat ass there usually isnt any damn pizza to reheat.

[black_biff_stadler]

Close the thread now. It ain't gettin any better than this.

[JayOctavarium]

Ive drank like 5 vanilla coke zeros and ate half of a leftover Little Ceasers pizza.

What have you done with your life today?

[KevShmev]

Little Ceasar's?

*vomit*

[Prog Snob]

Ive drank like 5 vanilla coke zeros and ate half of a leftover Little Ceasers pizza.

What have you done with your life today?

You said pizza. Not commercial garbage.

Besides, I can go through a six pack and a whole pie before you're still figuring out how to reheat the damn thing. 

[JayOctavarium]

Hey

It was cheap and it was food like.

[Lucien]

Little Ceasar's?

*vomit*

[JayOctavarium]

Dont judge.

[Prog Snob]

Hey

It was cheap and it was food like.

   I hear ya.

[axeman90210]

How am I just seeing this thread. My pizza reheating is fueled entirely by laziness, so I often just eat the pizza cold. If I do want it hot I use the microwave because it only takes like 45 seconds. Fwiw, I've heard a few different people swear by tick's cast iron skillet method.

[El Barto]

Tick's cast iron works great if you keep it very low and very slow. Covered, as well. The important part is to not let the interior of the pizza crack 212°. If you just throw it in there and expect to saute up some pizza you're going to ruin your breakfast.

[Podaar]

Just dip it in your coffee. Simple.

[Sir GuitarCozmo]

Jay please tell me you have basic food preparation skills

[bosk1]

Because I am such a fat ass there usually isnt any damn pizza to reheat.

Fair point. 

How am I just seeing this thread. My pizza reheating is fueled entirely by laziness, so I often just eat the pizza cold. If I do want it hot I use the microwave because it only takes like 45 seconds. Fwiw, I've heard a few different people swear by tick's cast iron skillet method.

You know, I've often wondered about this.  I mean, under normal circumstances, leaving a pork product out at room temperature for an extended period, then refrigerating, and then eating cold without reheating sounds like a recipe for disaster.  Yet, we do this with pizza all the time with no ill effects, second thoughts, or regrets.  Why is that?


Oh, and if you go the toaster oven method, don't listen to anything Chino says or you might get confused and use a toaster by mistake.  Use the toaster oven.  Not the toaster.

[Sir GuitarCozmo]

Oh, and if you go the toaster oven method, don't listen to anything Chino says or you might get confused and use a toaster by mistake.  Use the toaster oven.  Not the toaster.

^this

[King Postwhore]

 

It still makes a mess in a toaster oven.  I use a cookie sheet in an oven on low heat and just check until I'm happy with the crust.

[axeman90210]

How am I just seeing this thread. My pizza reheating is fueled entirely by laziness, so I often just eat the pizza cold. If I do want it hot I use the microwave because it only takes like 45 seconds. Fwiw, I've heard a few different people swear by tick's cast iron skillet method.

You know, I've often wondered about this.  I mean, under normal circumstances, leaving a pork product out at room temperature for an extended period, then refrigerating, and then eating cold without reheating sounds like a recipe for disaster.  Yet, we do this with pizza all the time with no ill effects, second thoughts, or regrets.  Why is that?

Yeah, that's a good question. I know for me the one pizza I typically do bother to heat up is a sausage and pesto pie I order sometimes, but that's pretty much just due to me not liking that particular pizza cold versus any kind of health hazard concerns.

[bosk1]

It still makes a mess in a toaster oven. 

Really?  I have never had a problem.  Just put your slice or slices on a piece of foil, pop them in, and you're done.  Granted, you don't get the bottom of the crust crisped up if it is on foil, but for a quick reheat, it's fine.

[King Postwhore]

I have the plate underneath you can pull out but with foil, like you said, it doesn't crisp up the crust like I like it.  I always go with the oven.

[El Barto]

You know, I've often wondered about this.  I mean, under normal circumstances, leaving a pork product out at room temperature for an extended period, then refrigerating, and then eating cold without reheating sounds like a recipe for disaster.  Yet, we do this with pizza all the time with no ill effects, second thoughts, or regrets.  Why is that?

Most of the pork on pizzas is all salted and cured. That buys you a fair amount of time. I think it's also the case that any critters are dead after their trip through the pizza oven. It might be that it would have to be re-contaminated to be a problem. Just sitting on the counter in an enclosed pizza box seems fairly low-risk.

[lonestar]

I was kind of curious about that until I saw your post EB, the amount of salt on the sausage would take care of that, and no need to worry about the pepperoni for a while with how overcured the commercial products are.

[cramx3]

It still makes a mess in a toaster oven.  I use a cookie sheet in an oven on low heat and just check until I'm happy with the crust.

Here we go again.... 

For me, there is no wrong way to eat a pizza.  Hot, cold, mild, microwaved, baked, fried, grilled, its all delicious.