Right before I’m ready to pull the slices, I flip the pizza, cheese-face down on the skillet for about 5 to 10 seconds. Since my flame is low, the cheese doesn’t burn. A little of it might melt in the pan, but it’s never much.
If you haven’t reheated cold pizza in a skillet, it may take a few times to get it right, but once you do … it’s oh so delicious.
That's a very handy tip. Thanks! :)
ReplyDeleteHi Christian,
ReplyDeleteYou're welcome. That's how my grandma used to reheat her pizza.
I went marketing today and bought some new ingredients to play with. Hope you had a fun day cooking, as well.
Happy Eating :-)
That's an experiment i'm going to try the next time we have cold pizza.
ReplyDeleteThe only kind of Pizza I can eat cold is from Nick's, a landmark pizza joint in Calgary, and my go-to place when I want "good" pizza, not the stuff you get from dominos, papa johns and the like.
Wait ... I didn't know Dominos made pizza.
ReplyDeleteNick's sounds good. We used to have a place here that made good pizza but they left. Unfortunately for them, the location they selected wasn't conducive to sales.
They were a super nice family too.
I love making homemade pizza - you'll see as my blogs continue. Tonight it's meatballs and homemade sauce.
Have a great one, everybody. Time for me to get to my writing.
Great, now I want some pizza!
ReplyDeleteI enjoy cold pizza too, perfect cure for hangovers.
wv: pusts....now I want a pustie!
Hi JJ: I had to Google what a pustie was. Looks like an Italian chocolate pastry. I never had those.
ReplyDeleteThanks for stopping by.