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Our advice for reheating your pizzas

 Find flavor and crispness  ?

Le Guide du Chef !

Pizza is a dish that can be eaten at any time with friends, family or alone in front of the television.  

You had the good idea to have a pizza party tonight! But once back you want to take your time or you wish to finish it the next day.

However, when reheating the pizza, it is not uncommon for the dough  softens and the tomato sauce dries out. It would therefore be interesting to know how to go about eating a reheated pizza as good as when it comes out of the oven!

We are passionate about the world of pizza and through this article we will explain everything to you in detail.

Do you use an oven? A microwave ? A grill? Well we have to tell you one thing, you are wrong.  

To reheat your pizza, here is the method to keep all its crispness and flavor without it going soft!


Before you begin the explanations, know that the preservation of your pizza plays an essential role in the texture it will have when it is reheated the next day. A tip: use an airtight container in which you put a sheet of paper towel at the bottom before putting your pizza slices in it. Close everything well, and then put the container in the refrigerator.

The objective of this step is to enjoy a fresh pizza that is perfectly protected from other foods in your fridge. You can just as well opt for a resealable storage bag rather than a tupperware. Let the pizza cool first before putting it in the cold: otherwise it risks hardening at the sudden change in temperature.

  • Reheat in the microwave, THE ERROR!!!!

When you want to reheat a pizza, the first instinct is often to put it in the microwave. MISTAKE !

The pizza will be hot for sure, but it will lose all its crispness. In addition, the foods in the garnish may lose their flavor and the tomato sauce may dry out. 

If despite this you still want to use this method and if you don't mind the "sponge" side of the pizza dough, reheat your pizza in the microwave, but not at full power. Also avoid exceeding one and a half minutes.

  • Reheating in the oven, THE PRACTICAL SOLUTION.

Preheat the oven for a maximum of 10 minutes at 180°C in high and low heat mode without ventilation, static heat. Then put in the pizza previously placed on the cooking grid. Let warm for 4 to 5 minutes then

remove your pizza: it's ready!

  • Reheat in the pan,  THE MIRACLE SOLUTION!

Reheat the pizza in the pan is THE best method to reheat your pizzas and revive flavor and crispness!

Oulaaaa not so fast, I can already see what you're saying to yourself: "I don't want to take my pans out of the cupboard, it's me who's going to hit my dishes again!"

This technique will not ask you for more dishes than if you heat it in the oven. A simple frying pan to pass under hot water after having warmed up your portions.

Trust us and you won't be disappointed with the result ;)

Very medium to low heat, without adding fat, dry pan! Put the slices of pizza in it and cover with a lid.

The heat will spread gradually over the dough which is in direct contact with the pan and thus restore its crispness. The filling will gradually melt thanks to the heat smothered by the lid.

Let warm for 5 to 6 minutes:  your portions are ready.

Do not hesitate to renew the operation if the filling has not had time to melt sufficiently.

(Optional step: to push the process to perfection, you can add 3 or 4 drops of water to the bottom of the hot pan before closing it with the lid. The water will evaporate and get trapped in the lid, so the steam will help melt the filling.)

Your pizza will be even better than if you taste it directly out of its cardboard box because the latter is not favorable to the conservation of the crispness of the dough. 

In short, you will have understood it, Flavors found and crispy revived, you can now enjoy your pizza slices as if they came out of our oven.  

The technique of real pizza buffs now holds no secrets for you!  

Our Chef Pizzaïolo wishes you an excellent tasting.

This article was entirely written by our chef pizzaiolo.

All rights reserved.

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