How to reheat pizza's without the crust becoming dry and hard?

Question

Whenever I try to reheat a pizza or add extra topings later on , the pizza crust becomes very dry and hard.

By the way I use a microwave.

How to avoid that?

Answer 1

take foil and wrap the pizza and place in the oven

Answer 2

soft reheating

put a cup of water in the microwave

make sure you put the water in a container that is larger than 1 cup so it doesn't boil over.

this will add moisture to the microwave and prevent the pizza from drying out.

chef robert

culinary instructor

author of chef robert presents romantic dinners for two

Answer 3

Five minutes under the grill at a medium heat usually does the trick. Experiment a little.

Answer 4

I always dampen a paper towel or two and lay it on top of the pizza I want to reheat.  The steam from the moist towel creates helps to soften the outer crust.  Don't reheat for too long though, microwaves have a habit of causing even the most delicious breads chewy.  Otherwise, its never failed for me.  Soft, yummy crust.

Answer 5

drizzle the pizza with olive oil

Answer 6

Dont put it in the micro, use a fry pan with the lid, it will come out like you just baked it

Answer 7

just cover it with a   nylon  or paper bag with few holes within, you will have it nice and soft , do it with any kind of bread or even meat , enjoy your meals

Answer 8

its the humidity level..

you could wrap the pizza in some foil and heat up in the regular oven.. it wont come out so dry..

in a microwave.. what I do is either heat up a glass of water before hand, so there is humidity in the microwave.. or just wet your palms and pat a bit under the pizza.. not so much as to soak it, but gently wet it.. then microwave as usual...

Answer 9

Take a wide bowl with water,boil it with a flat lid on top.once it boil,keep the pizza on top for few minute.Now the pizza will be hot in base and also it will soft as before

Answer 10

Try placing the pizza in a dish with an extremely thin layer of water prior to microwaving.