Reheating Pizza

Carlene Thomas RDN
Carlene Thomas RDN
March 9, 2022
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.
Serves
1
Prep Time
00:01
Cook Time
00:08
Reheating Pizza
4.67 (21)
65755
Ingredients
Leftover pizza
Steps

1. Place Pizza on Pan

Evenly space the pizza slices on either the Anova perforated pan or a wire rack set over a baking sheet.
Place Pizza on Pan

2. Add to Cold Oven

Rack
Place the pan directly in the cold oven, then start the first stage to hydrate the pizza (see note).
Sous Vide Mode: Off
Steam: 100%
Temp: 450°F
Heat: Bottom, Top
00:05 Timer

3. Crisp

Rack
Let the oven adjust to a no-steam cook to crisp the pizza.
Crisp
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Bottom, Top
00:05 Timer

4. Serve

Serve the pizza hot, brushed with garlic butter, if desired (see note).
Serve
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