Crock-Pot Butternut Squash Soup – Delish. Delish editors handpick every product we feature. We may earn commission from the best way to heat up cold pizza on this page. If you love pizza, you’re in luck.
This pan pizza recipe will give you a super versatile dough that you can make into a fantastically pillowy cast-iron skillet pie, or stretch out by hand into a classic New York style slice to bake on a sheet tray. There are three things that make this pizza dough unlike any other you’ve made before: a tangzhong paste, a little bit of whole wheat flour, and a very long resting time. The tangzhong method incorporates a water roux into the dough to maximize the tender, moist qualities found in your favorite breads. 4 cup whole wheat—the higher bran and germ content in whole wheat gives our dough a slight nuttiness and depth of flavor. This dough takes at least one full day to develop into its best self, but your patience will be rewarded! Thankfully, it is a time-intensive but not labor-intensive dough, requiring less than 5 minutes of kneading.
We begin with a brief autolyse stage in which we allow the dough to rest on its own without putting in too much work. Prior to use, either defrost overnight in the fridge or take out to defrost on your counter at room temperature 2 hours before your intended baking time. If you want to avoid a soggy slice, top the pie Detroit-style with cheese underneath the sauce. Assembled this way, the sauce gets slightly caramelized and perfectly reduced when exposed directly to the hot oven heat.
Ever have the cheese on your cooling pizza coagulate together into a solid sheet that slides off the slice in one piece when you go in for the bite? That’s about as hot as home ovens go, and it’s the perfect temperature to bake at if you want a crispy-bottomed pie with a soft, tender, pillowy interior. Baking at lower temperatures will mean longer cooking times, resulting in a drier pie with a tough bite. You can put whatever you want on your pie! Customize with your favorite ingredients: mushrooms, onions, sausage, pepperoni, peppers, olives, anchovies—nothing is off limits. Live your best life, eat your best pie. If you’ve made this recipe, leave us a note and a rating down below to let us know how you liked it!
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a large bowl, whisk together water, sugar, and yeast and let sit until frothy, about 15 minutes. Add to bowl remaining flours, the cooled tangzhong, and salt. Using a spatula, mix ingredients until a wet, soft dough forms. Cover bowl and let rest 30 minutes to 1 hour. With dampened hands, going around the bowl, pick up one edge of the dough, stretch it upwards and fold it toward the opposite edge.
Repeat this stretch and fold motion around the dough, then flip dough upside down so that the smooth side is facing up. Cover and rest at room temperature for 3 to 4 hours, performing a stretch-and-fold every 45 minutes to 1 hour, for a total of four sets of stretch and folds. After the final stretch and fold, halve dough and shape each half into a smooth boule. Grease two small bowls with olive oil, then place a boule into each bowl, seam-side down. Cover and rest overnight in the refrigerator, up to 4 days.
The longer the rest, the more flavorful the dough! Make the sauce: In a medium bowl, stir together all sauce ingredients until well combined. To assemble the pie: Remove dough from refrigerator and let come to room temperature for 1 hour. On a lightly floured surface, using the pads of your fingers, flatten dough starting at the center of the ball, working your way outward. Place your skillet on medium heat and cook until edge of dough begins to sizzle and top of dough begins to puff, 4 to 5 minutes. Top dough evenly with cheeses, then dollop on sauce by the spoonful.
Remove from heat and transfer to preheated oven. Bake until cheese is bubbly and lightly golden, sauce is mostly set, and edges are caramelized, 11 to 14 minutes. Let pie cool briefly in skillet, then transfer to a cooling rack before serving. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Create an account and you’ll be able to save and revisit your recipes, leave reviews, and more. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. The Spruce Eats: Cold Slices No More!
There are three ways to reheat leftover pizza, and each comes with its own pros and cons—but you might be surprised to find out which method works best. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Betsy Petrick is a journalist and fact checker with more than 35 years of experience editing, producing, reporting, researching, and writing. The oven is the best way to reheat day-old pizza. It will taste almost exactly as it did the night before: warm with a perfectly crispy crust, gooey cheese, and sizzling pepperoni. It can also be inefficient to heat an entire oven for a single slice of pizza. The efficiency increases with the more slices you have to heat up, however.