I've seen this mentioned here a couple of times... use a skillet, so I
tried it tonight. The bottom crisped up very nicely, the cheese got
nice and melty, but the top of the crust wasn't as crisp as it would
have gotten in the oven. I had a cover on the pan - should I not have
bothered?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Dec 6, 10:39*pm, sf > wrote:
> I've seen this mentioned here a couple of times... use a skillet, so I
> tried it tonight. *The bottom crisped up very nicely, the cheese got
> nice and melty, but the top of the crust wasn't as crisp as it would
> have gotten in the oven. *I had a cover on the pan - should I not have
> bothered?

What I find works best is using a regular oven, but completely
encasing it in aluminum foil, so it doesn't dry out. This means it
isn't cooked too much, but isn't leathery/soggy like when I use the
microwave. It takes longer than other methods, though.

On Sun, 6 Dec 2009 20:04:04 -0800 (PST), Jared >
wrote:

>On Dec 6, 10:39*pm, sf > wrote:
>> I've seen this mentioned here a couple of times... use a skillet, so I
>> tried it tonight. *The bottom crisped up very nicely, the cheese got
>> nice and melty, but the top of the crust wasn't as crisp as it would
>> have gotten in the oven. *I had a cover on the pan - should I not have
>> bothered?
>
>What I find works best is using a regular oven, but completely
>encasing it in aluminum foil, so it doesn't dry out. This means it
>isn't cooked too much, but isn't leathery/soggy like when I use the
>microwave. It takes longer than other methods, though.

Thanks! I have oven reheating down to a science, but I wanted to know
about people's experience with skillet reheating.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sun, 6 Dec 2009 20:04:04 -0800 (PST), Jared >
> wrote:
>
>> On Dec 6, 10:39 pm, sf > wrote:
>>> I've seen this mentioned here a couple of times... use a skillet, so I
>>> tried it tonight. The bottom crisped up very nicely, the cheese got
>>> nice and melty, but the top of the crust wasn't as crisp as it would
>>> have gotten in the oven. I had a cover on the pan - should I not have
>>> bothered?
>> What I find works best is using a regular oven, but completely
>> encasing it in aluminum foil, so it doesn't dry out. This means it
>> isn't cooked too much, but isn't leathery/soggy like when I use the
>> microwave. It takes longer than other methods, though.
>
> Thanks! I have oven reheating down to a science, but I wanted to know
> about people's experience with skillet reheating.
>


I use a skillet, and think it works better than any other method
i've tried. I'm not sure what trouble you're having. (yes, it
takes a lid)

Bob

zxcvbob wrote:

>> Thanks! I have oven reheating down to a science, but I wanted to
>> know about people's experience with skillet reheating.

> I use a skillet, and think it works better than any other method
> i've tried. I'm not sure what trouble you're having. (yes, it
> takes a lid)

I agree, it's the best method and it's better with the lid. But there's a
big issue: how thich was the pizza that sf re-heated? The ones I bring home
from pizzerias are all in the 2-3 millimeters range, and that helps a lot.
If I'd had to reheat a thicker pizza I'd use another method, like when I
reheat pizza from a bakery, and those are usually way thicker than pizzeria
ones, they are in the 2-3 centimeters range and they require an oven to
reheat thoroughly.
--
Vilco
Think pink, drink rosè

ViLco wrote:
> zxcvbob wrote:
>
>>> Thanks! I have oven reheating down to a science, but I wanted to
>>> know about people's experience with skillet reheating.
>
>> I use a skillet, and think it works better than any other method
>> i've tried. I'm not sure what trouble you're having. (yes, it
>> takes a lid)
>
> I agree, it's the best method and it's better with the lid. But there's a
> big issue: how thich was the pizza that sf re-heated? The ones I bring home
> from pizzerias are all in the 2-3 millimeters range, and that helps a lot.
> If I'd had to reheat a thicker pizza I'd use another method, like when I
> reheat pizza from a bakery, and those are usually way thicker than pizzeria
> ones, they are in the 2-3 centimeters range and they require an oven to
> reheat thoroughly.


I sometimes put thick slices in the microwave just long enough to
take the chill off, then finish heating/crisping (slowly) in a dry
skillet with a lid.

Bob

On Mon, 7 Dec 2009 14:57:32 +0100, "ViLco" >
wrote:

>zxcvbob wrote:
>
>>> Thanks! I have oven reheating down to a science, but I wanted to
>>> know about people's experience with skillet reheating.
>
>> I use a skillet, and think it works better than any other method
>> i've tried. I'm not sure what trouble you're having. (yes, it
>> takes a lid)
>
>I agree, it's the best method and it's better with the lid. But there's a
>big issue: how thich was the pizza that sf re-heated? The ones I bring home
>from pizzerias are all in the 2-3 millimeters range, and that helps a lot.
>If I'd had to reheat a thicker pizza I'd use another method, like when I
>reheat pizza from a bakery, and those are usually way thicker than pizzeria
>ones, they are in the 2-3 centimeters range and they require an oven to
>reheat thoroughly.

It's a skinny one, vilco... as skinny or skinnier than yours. Roman
style skinny. I didn't have a problem with the crust bottom. I just
thought the top of the edge was not crisp enough. I took it out when
the cheese got melty. As you know American pizzas have way too much
cheese on them unless you're standing over the pizza maker while he
assembles it, so that's part of the issue. I didn't even think about
a potential cheese problem when I ordered pesto and artichoke for
delivery.

--
I love cooking with wine.
Sometimes I even put it in the food.

http://www.guoshitrade.com/

On Dec 6, 9:39*pm, sf > wrote:
> I've seen this mentioned here a couple of times... use a skillet, so I
> tried it tonight. *The bottom crisped up very nicely, the cheese got
> nice and melty, but the top of the crust wasn't as crisp as it would
> have gotten in the oven. *I had a cover on the pan - should I not have
> bothered?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I just nuke it!

John Kuthe...

"sf" > wrote in message
...
>
> I've seen this mentioned here a couple of times... use a skillet, so I
> tried it tonight. The bottom crisped up very nicely, the cheese got
> nice and melty, but the top of the crust wasn't as crisp as it would
> have gotten in the oven. I had a cover on the pan - should I not have
> bothered?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.
>
>
Toaster Oven, Toaster Oven, or Toaster Oven!!!!!!!,

I'd tried everything possible without a good answer. My younger brother
advised using a toaster oven. I never listen to him. After years of
frustration I did, and I couldn't live without it. Buy a very cheap toaster
oven if you're only going to use it for pizza, as I did. Basaically you have
to heat from the top and the bottom to make it work. Heat it at 450F in the
center rack on the two sided[toaster] setting. If it's frozen or
refrigerated, let the pizza warm to room temp, or close to it before
starting.

Life will never be the same.

Kent

On Sun, 6 Dec 2009 23:53:58 -0800, "Kent" > wrote:

>
>"sf" > wrote in message
.. .
>>
>> I've seen this mentioned here a couple of times... use a skillet, so I
>> tried it tonight. The bottom crisped up very nicely, the cheese got
>> nice and melty, but the top of the crust wasn't as crisp as it would
>> have gotten in the oven. I had a cover on the pan - should I not have
>> bothered?
>>
>> --
>> I love cooking with wine.
>> Sometimes I even put it in the food.
>>
>>
>Toaster Oven, Toaster Oven, or Toaster Oven!!!!!!!,
>
>I'd tried everything possible without a good answer. My younger brother
>advised using a toaster oven. I never listen to him. After years of
>frustration I did, and I couldn't live without it. Buy a very cheap toaster
>oven if you're only going to use it for pizza, as I did. Basaically you have
>to heat from the top and the bottom to make it work. Heat it at 450F in the
>center rack on the two sided[toaster] setting. If it's frozen or
>refrigerated, let the pizza warm to room temp, or close to it before
>starting.
>
>Life will never be the same.
>
I know it's perfect in an oven, but I want the skillet people to come
out and tell me their secrets.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sun, 6 Dec 2009 23:53:58 -0800, "Kent" > wrote:
>
>>
>>"sf" > wrote in message
. ..
>>>
>>> I've seen this mentioned here a couple of times... use a skillet, so I
>>> tried it tonight. The bottom crisped up very nicely, the cheese got
>>> nice and melty, but the top of the crust wasn't as crisp as it would
>>> have gotten in the oven. I had a cover on the pan - should I not have
>>> bothered?
>>>
>>> --
>>> I love cooking with wine.
>>> Sometimes I even put it in the food.
>>>
>>>
>>Toaster Oven, Toaster Oven, or Toaster Oven!!!!!!!,
>>
>>I'd tried everything possible without a good answer. My younger brother
>>advised using a toaster oven. I never listen to him. After years of
>>frustration I did, and I couldn't live without it. Buy a very cheap
>>toaster
>>oven if you're only going to use it for pizza, as I did. Basaically you
>>have
>>to heat from the top and the bottom to make it work. Heat it at 450F in
>>the
>>center rack on the two sided[toaster] setting. If it's frozen or
>>refrigerated, let the pizza warm to room temp, or close to it before
>>starting.
>>
>>Life will never be the same.
>>
> I know it's perfect in an oven, but I want the skillet people to come
> out and tell me their secrets.
>
> --
It won't work in an oven. You have to have heat from the top and the bottom,
as in a toaster oven. It broils and bakes at the same time. Your cheese will
melt on top, and the bottom will retain its crisp character. I think the one
I use cost less than $50 at Walmart.

On Dec 6, 9:39*pm, sf > wrote:
> I've seen this mentioned here a couple of times... use a skillet, so I
> tried it tonight. *The bottom crisped up very nicely, the cheese got
> nice and melty, but the top of the crust wasn't as crisp as it would
> have gotten in the oven. *I had a cover on the pan - should I not have
> bothered?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I smear the bottom of the pan I'm using with a generous amount of
olive oil, and brush olive oil around on the top edge of the crust,
and reheat at about 375-400 until the top is bubbling and the crust is
crispy and browned a little. I love crispy, thin crust pizza. Don't
cover it.

Most of the time, I line the pan with tin foil so I don't have to wash
all that oil off....

N.