Forget the disappointment of a soggy, microwaved slice or a burnt, air-fried crust. A simple yet revolutionary method for reheating leftover pizza is taking the internet by storm, promising to deliver a slice that tastes as good as fresh from the restaurant.
The Problem with Microwaves and Air Fryers
Reheating pizza is a culinary minefield. The common microwave method often results in a rubbery, limp base with unevenly melted cheese. While the air fryer can crisp the crust, it frequently overcooks it and risks burning the topping before the cheese properly oozes. This has led many Brits to simply accept eating their cold leftovers straight from the fridge.
The 'Scientifically Best' Pan Method Explained
According to an Instagram user named RJ, who claims to have tried and tested multiple techniques, the optimal solution involves a standard frying pan and a splash of water. His method, hailed by followers as a game-changer, requires no oil or butter.
The process is straightforward: Heat a dry pan over a medium flame. Once warm, place your pizza slice base-down in the pan. After a few minutes, oils from the cheese will rise to the surface. This is the crucial moment to act.
RJ then advises turning the heat up to high and adding his secret ingredient: a small amount of water. Tip the water into the pan around the slice, not directly on it, and immediately cover with a lid to trap the steam.
"We will now wait for the liquid to evaporate, which will, in turn, melt the cheese. At this stage, we just need patience," RJ explained. The steam gently heats the toppings, ensuring the cheese melts perfectly without the base burning. The entire process takes roughly four to five minutes.
Public Reaction and Alternative Methods
The response online has been enthusiastic, with many commenters expressing amazement. One person stated, "When you do this right, it's genuinely better than hot from the restaurant." However, the age-old debate persists, as others firmly believe cold pizza requires no improvement, simply commenting, "Cold pizza is better."
For those seeking other options, traditional methods remain. Using an oven preheated to 190°C (Gas Mark 5) for 8-10 minutes yields a crispy result. A quicker pan method without steam involves crisping the base for 2-3 minutes. The microwave, while fastest, often sacrifices texture; placing a cup of water inside can help slightly.
Ultimately, RJ concedes his pan-and-steam technique is "just slightly better" than using an air fryer, but insists the marginal gains for a perfect slice are "totally worth it" for pizza lovers seeking that fresh-from-the-oven experience the morning after a takeaway.
