On Wed, 28 Apr 2021 17:44:57 -0700, Daniel > wrote:

>Historically, I'll nuke the pizza for about forty-five seconds to a
>minute and then I put it on either a frying pan or cast iron
>skillet. The whole slice is hot already and teh pan crunches the
>bottom. Comes out perfectly every time.
>
>I don't have an air fryer and I keep hearing about their miraculous
>means of cooking without oil, yet frying the food as if oil were
>used. I'm skeptical and no one I know has provided a food sample to
>prove it.
>
>Daniel
>Visit me at: gopher://gcpp.world
>
>Dave Smith > writes:
>> I hate to reheat anything with flour in the microwave. I didn't want
>> to waste a lot of electricity to heat up the oven just for a couple
>> slices of pizza. Someone here had said that she reheating pizza in a
>> cast iron pan. I tried that. It did a great job on the crust, but did
>> nothing for the top. I tried putting a cover of it, and a dribbling a
>> little water into the pan before covering, but just couldn't get it
>> right.
>>
>> Today I tried it in the air fryer. I turned it on high and pre-heated
>> it for 5 minutes and then put in the pizza. I checked it after 3
>> minutes. Perfect. The top was heated through and the crust had a great
>> texture.

Left over pizza is best cold from the fridge. I rarely reheat left
overs. Nuked left overs typically become over cooked, unevenly
heated, cold in the senter. Nuked pizza crust becomes like very stale
bread. I like left over pizza cold, Chinks too... nothing wrong with
cold fly lice.