Reheating Pizza with Steam

This cold-start Anova Precision Oven recipe rehydrates day-old pizza to reinvigorate the sauce and toppings while keeping the crust crisp. The timing below works well for thin-crust New York-style takeout pizza. If your pizza has a very thick crust or lots of toppings, you will likely want to experiment with a longer cook time in stage 2. You can use pizzas with both meat and veggie toppings. Notes: While the oven temperature is set high, it will never fully climb to that temperature in the time allotted for this recipe. It is intended to give the pizza a burst of heat. Additionally, this recipe was developed using an American, 120V oven. If you are using an oven with a higher voltage, you will want to adjust the cooking times as follows: Reduce the cook time in the first stage to 2 1/2 minutes. In the second, non-steam stage, you will want to keep an eye on the pizza. Depending on its thickness and toppings, you may also want to reduce this cook time. If your pizza order had a lackluster crust, melt a few tablespoons of butter and mix with garlic powder and salt. Brush onto crust after reheating.