[0 - 2] - I'm Frank Proto, professional chef and color instructor,
[2 - 5] and today I'm gonna show you how to get last night's pizza
[6 - 10] This is how to reheat pizza 101. [drum blares]
[10 - 13] Even though I do enjoy a cold slice of pizza once in a while
[13 - 14] the dough gets tough,
[14 - 16] the cheese congeals,
[16 - 18] so I'm gonna show you a handful of methods
[18 - 20] to bring that crust back to crisp
[20 - 22] and that cheese back to melty.
[22 - 24] [bright guitar music]
[24 - 27] One of the most common methods is the microwave.
[27 - 30] Using a microwave is not my favorite method to reheat pizza,
[30 - 31] but it gets the job done.
[31 - 33] I've heard a trick that if you put a glass of water
[33 - 35] in the microwave with the pizza,
[35 - 38] it steams it and makes the cheese really melty.
[38 - 39] It's hot, it's sizzly.
[39 - 41] The cheese looks like it's melted,
[41 - 43] but at the end of the day it feels a little rubbery
[43 - 44] and floppy to me.
[45 - 47] It's definitely hot, but it is not crisp.
[47 - 49] There's some moisture on the plate.
[49 - 51] That moisture, I feel like has made this
[51 - 53] kinda mushy and floppy.
[53 - 54] Just to see if there's a difference,
[54 - 56] I'm gonna take another slice
[56 - 59] and microwave it without the water in the microwave.
[59 - 60] It looks a little bit better.
[60 - 63] Looks like the cheese got a little caramelized.
[63 - 65] The cheese definitely got overcooked
[65 - 66] and got a little chewy.
[66 - 69] On Frank's Pizza Scale I give it a one out of five.
[69 - 72] [bright guitar music]
[72 - 74] I do not have an air fryer at home,
[74 - 76] but I've heard it's a great way to reheat pizza.
[76 - 79] This is literally the first time I'm ever using one,
[79 - 81] so we're gonna see how it does.
[81 - 85] If you line the basket with foil, it's easier cleanup.
[85 - 88] Air fryers are like mini convection ovens.
[88 - 90] They blow hot air around the product,
[90 - 94] crisping it from all sides. Pepperoni's crispy,
[94 - 96] crust has some crisp to it, I like that.
[96 - 98] It is a little floppy still,
[98 - 100] so it doesn't feel like the bottom crust is crispy,
[100 - 102] but the top crust definitely got crispy
[102 - 104] and the cheese looks like it got melty.
[104 - 106] [upbeat drum music]
[106 - 108] Not bad, not bad at all.
[108 - 109] I'm gonna give this a three out of five
[109 - 111] on the Frank pizza scale.
[111 - 113] Good job, air fryer. Good job.
[113 - 115] [bright guitar music]
[115 - 117] This is not the method I do at home,
[117 - 119] but I've heard it's really effective.
[119 - 121] We're gonna use a non-stick pan.
[121 - 123] First step, a little bit of oil in your pan.
[123 - 125] I'm gonna go with like a medium heat
[125 - 127] and just rub it in there.
[127 - 128] Get some of that oil on the bottom.
[128 - 130] The trick here is that we wait for the crust
[130 - 132] to start crisping up
[132 - 133] and then we add a little water
[133 - 137] and then put the lid on so the cheese melts.
[137 - 138] Be sure you don't soak the pizza with the water,
[138 - 141] we just want to get enough to cause some steam.
[141 - 143] Okay, the cheese looks sufficiently melted.
[143 - 145] We got a little crispiness on the bottom.
[145 - 149] Looking at it right now, the top is still soft and squishy.
[149 - 151] The crust did not get crisp on top.
[151 - 153] The bottom sounds nice and crispy.
[153 - 155] The cheese is a little melty
[155 - 159] but I think it's still a little on the firm side. [pizza crunches]
[159 - 161] It's got some real crisp on the bottom.
[161 - 164] The cheese is melty even though I didn't think it was.
[164 - 166] My only problem is, is that the top of the crust
[166 - 168] is kinda squishy and not really that great.
[168 - 169] On a scale of one to five,
[169 - 173] I give this a four on the Frank pizza meter.
[173 - 175] [bright guitar music]
[175 - 177] Now this next method is a little ambitious.
[177 - 180] You're gonna need the right tools and a little bit of time.
[180 - 182] The next method is using a cast iron skillet.
[182 - 184] The key to getting your pizza crispy on the bottom
[184 - 186] and melting on top of the cast iron
[186 - 190] is to preheat the oven and preheat your pan in that oven.
[190 - 191] Once you put your pizza in the pan,
[191 - 194] it starts the crisping right away.
[194 - 196] Cover it with a piece of foil.
[196 - 198] With this method, we're gonna ensure
[198 - 199] that we get a crispy bottom
[199 - 201] and the top doesn't get too brown.
[201 - 203] I'm gonna bake the pizza in the oven for about 10 minutes
[203 - 206] and we'll take it out and see how it looks.
[206 - 209] All right, on first look, it looks pretty good.
[209 - 211] Little bit of floppiness going on,
[211 - 214] but it feels kinda crisp, so not so bad.
[214 - 216] The top looks melty.
[216 - 219] The pepperoni is nice and hot. [pizza crunches]
[219 - 221] It's got some really good crunch to it.
[221 - 224] Here's the thing though, I have to get my cast iron out.
[224 - 227] I have to preheat the oven and it takes way too long.
[227 - 228] On the Frank pizza scale
[228 - 231] I give the cast iron method a three.
[231 - 233] [bright guitar music]
[233 - 236] Using the oven is a classic method to reheat pizza.
[236 - 238] I preheated my oven to 375.
[238 - 240] I have a sheet tray with parchment.
[240 - 242] You can also use foil if you have that.
[242 - 244] The parchment or the foil stops the cheese
[244 - 245] from burning onto the tray.
[245 - 248] It's also easy cleanup.
[248 - 250] The pizza's been in the oven for about seven minutes.
[250 - 253] The crust is a little soft, has a little crispiness to it.
[253 - 254] It seems to be holding up.
[254 - 256] It's not really flopping over too much.
[256 - 258] The cheese looks melted.
[258 - 261] The pepperoni looks like it's reheated really well. [pizza crunches]
[261 - 263] It has a little crunch on the bottom.
[263 - 265] The cheese is nice and melty and soft.
[265 - 266] On the Frank pizza scale
[266 - 269] I give the oven method a four out of five.
[269 - 271] [bright guitar music]
[271 - 273] This method is the waffle iron.
[273 - 276] Now, this sounds ridiculous to me.
[276 - 278] We're gonna give it a shot, see how it turns out.
[279 - 280] I'm gonna do two slices
[280 - 281] and based on my research,
[282 - 284] they said to put a little oil on the base.
[284 - 287] In our preheated waffle iron,
[287 - 289] we're gonna put these two together like a sandwich
[289 - 292] so that they don't burn onto the waffle iron.
[292 - 294] The pizza's been in the waffle iron for about seven minutes,
[294 - 296] and if you look, you can see some sizzling.
[296 - 298] Let's see what we got here.
[298 - 300] Definitely crispy on both sides.
[300 - 302] Let's open it up and look.
[302 - 305] We got a little cheese pull there, that ain't bad.
[305 - 309] No syrup, no sausage, I'm giving it a bite. [pizza crunches]
[309 - 311] It's got some good rigidity there.
[311 - 313] The cheese is melty, the crust is crispy.
[313 - 315] I don't think that's bad at all.
[315 - 319] On a scale of one to five, I give the waffle iron a four.
[319 - 322] [bright guitar music]
[322 - 325] This method to reheat pizza is the toaster oven.
[325 - 327] This has been preheating for a few minutes.
[327 - 329] Let's pop it in there
[329 - 333] and we'll let the pizza do its thing for about 10 minutes. All right.
[333 - 335] I'm gonna tell you I'm looking at this
[335 - 336] and I'm already happy.
[336 - 338] The crust has some crispiness to it
[338 - 339] and that's what's exciting me.
[339 - 341] Based on the look of this,
[341 - 343] I think I know what the rating's gonna be,
[343 - 344] but we're gonna wait till I taste it
[344 - 346] to give it the true results.
[346 - 348] The cheese is melty.
[348 - 350] The pepperoni got a little crispy.
[350 - 353] The edges and the crust are crispy, the bottom's crispy.
[353 - 354] This is definitely a five out of five
[354 - 357] on the Frank pizza scale. [cheering]
[357 - 360] We went through a lot of methods of reheating pizza today.
[360 - 361] There were some that were good,
[361 - 362] there were some that were bad,
[362 - 363] but at the end of the day,
[363 - 366] you still have hot pizza and that ain't half bad.
[366 - 368] [upbeat drum music]