If you have a stove I can definitely recommend heating your pizza in a dry (with no oil) frying pan. Set the temperature medium-low and heat a slice or two at a time for a few minutes. It comes out like it was freshly cooked.

[–] ByteJunk@lemmy.world 18 points 7 months ago (1 children)

This is why the internet is worth saving.

[–] notabot@lemm.ee 12 points 7 months ago

Thanks, that rather made my day.

[–] EmoDuck@sh.itjust.works 3 points 7 months ago (1 children)

J. Kenji López-Alt

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[–] LinkOpensChest_wav@lemmy.blahaj.zone 2 points 7 months ago (2 children)

I learned this hack shortly before being diagnosed with celiac and lactose intolerance haha, after a lifetime of eating cold slices

I can confirm it works well, though

[–] notabot@lemm.ee 3 points 7 months ago (1 children)

Oof, that sucks. It seems like the universe really does enjoy a cruel prank sometimes. I hope you've found something equally enjoyable to fill the pizza shaped hole in your meals.

[–] LinkOpensChest_wav@lemmy.blahaj.zone 3 points 7 months ago

I did, thanks! I just eat tacos and stuff when I need my comfort food fix

[–] Tar_alcaran@sh.itjust.works 1 points 7 months ago

Veggie crusts are actually pretty good nowadays. Unfortunately, lactose-free cheese is not.

But aren't parmesan and Gouda very low in lactose, because they can be quite old?

[–] Technus@lemmy.zip 1 points 6 months ago (1 children)

I finally got around to trying this. I don't see the point. By the time the cheese was re-melted, the crust turned into a hard cracker and it took ten times longer than the microwave. It's quite possible I had the stove up too high (it's an electric stove and I had it on 4/10), but I'd still say the point goes to the microwave for being quicker and having greater margin for error.

[–] notabot@lemm.ee 1 points 6 months ago

Hmmm, it's hard to debug pizza remotely, but maybe the heat wasn't high enough, it normally only takes a minute or two to heat through and cooking it for longer probably would make the base go hard.

Thanks for reporting bavk though, and I'm sorry you had a suboptimal pizza result.

[–] EmoDuck@sh.itjust.works 6 points 7 months ago

I hope you'll soon get the help you need 🙏

[–] systemglitch@lemmy.world 4 points 7 months ago (1 children)

Here's a hint for you. Lower the power of the microwave to 4/10 and cook about 50% longer. Once you get the timing down you leftover pizza will be much better and less rubbery.

Most people are clueless about how to properly use a microwave, because no one teaches us, but max all the time is not how it should be used.

[–] Technus@lemmy.zip 0 points 7 months ago

That's effectively what I do, I don't just blast it for a minute and a half.

I normally don't futz with the power settings but I'll do 30s at a time and check if it's heated, then move it around so the hotspots in the microwave hit different parts of it (the turntable only does so much).

[–] gimpchrist@lemmy.world 4 points 7 months ago (1 children)

If the pizza is made from real quality ingredients to begin with you should be comfortable with eating it cold judgement eyes

[–] systemglitch@lemmy.world 2 points 7 months ago

I think it's perfect part cold and part warm... Best of both worlds.