With the holidays here, pizza consumption in the US is reaching record levels. Our household is no different. Frequently out of time, we do what many of our fellow Americans do; order pizza. While hot pizza can be delicious, cold pizza, not so much. Being residents of the land of plenty and having friends and family that believe in going overboard on pizza orders, we often find ourselves with leftovers.
Over the years I have tried many different approaches to reheating pizza with mixed results. Microwaving leftover pizza is the easiest but possibly the worst way as it leaves the pizza very soggy. Sticking it back in the oven is OK but you can overcook i.e. burn the pizza. A hybrid approach works reasonably well where you use a microwave to heat the pizza and then use the broil (or grill) function on the oven to finish the pizza. You really have to keep an eye on the pizza in the oven though because broiling is at a very high heat and the pizza can go from food to charcoal in a jiffy.
The method that works best for me is loosely based on my stovetop pizza approach (see here). Using a frying pan on low heat, gradually heating a pizza works very well. It makes the crust crisp, probably more than what it was when it was fresh and heats the pizza through. After a lot of trial and error, this is the foodydoody preferred approach.