How to Reheat Pizza in a Skillet

A skillet is excellent for one or two conventional slices. Direct contact crisps the bottom, while a brief covered stage traps enough heat to soften the cheese.

Start with a dry pan

Place the slice in a cold or lightly warmed non-stick or seasoned skillet. Additional oil is usually unnecessary because the crust and cheese already contain fat.

Use medium-low heat

High heat can burn the bottom before the cheese warms. Let the base heat gradually.

Add steam beside the slice

When the base is crisp, add a teaspoon of water to an empty area of the pan and cover. Keep the water off the pizza.

Finish uncovered

Remove the lid once the cheese is hot so excess moisture can escape.

Know the limitations

A skillet is less convenient for very thick deep dish, many slices or pizzas with loose toppings.

Choose the pan size carefully

Use a pan that gives the slice enough room to lie flat. A slice bent up the side heats unevenly and may lose toppings. For two slices, use a larger skillet rather than overlapping them.

Troubleshoot the steam step

If the crust softens after adding water, too much steam was used or the lid stayed on too long. Use only a small amount beside the slice and uncover as soon as the cheese is warm.