Good Lifestyle

There is an old saying that the only thing better than pizza is to have it twice. It is undeniable that the slices remaining in this tart on delivery have a good taste the next day, but it can be difficult to resume this same delicious culinary experience that you get in the hour after your order has left the pizzeria. Fortunately, a superior pizza expert says that there is a relatively easy way to make sure you enjoy each bite when the time comes to warm the remaining slices.

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You will need your cook for the most common method.

Hoping to transform last night's delivery to lunch today? In a recent video published on Instagram, Scott Wiener , founder of Scott’s Pizza Tours In New York and a versatile pie expert ran the best methods for breathe a new life In these persistent parts of your refrigerator.

He is starting to discuss how to manage a traditional New York slice, which, according to him, is better warmed using a pan to do on your stove.

"In my case, I use stainless steel just because my stainless steel [pan] is large enough for a real New York slice," explains Wiener. "You don't need oil in the pan. And then once you heated it just enough - where it is almost average - troop the slice directly on it."

The only real technique arrives once the part starts heating again. "I only put a few drops of water, I tilt it a little and put the lid there," he explains, while skillfully using the lid to postpone the small amount of water it adds to the pan.

"I tilted it because I don't want water touching The pizza, but I want the steam to warm up the top of the pizza and that the softened cheese, "he notes.

It then shows the quality of the resumption of the camera. "The top is well melted. It is flexible enough to fold, but solid enough to hold on. And warm enough to burn my fingers!" He explains, before proving that the room is perfectly crisp by scraping the bottom.

Wiener is not the only one to turn to the stove when it is time to Reheat the leftover slices . Dax Schaefer , the palermo’s pizza business manager in Milwaukee also prefers the method like "Pizza can have better than the first time.

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Your air fryer can be useful for more traditional styles.

However, not all types of pizza should be treated in the same way. Regarding Neapolitan style pies, you will need the help of your air fryer.

"Neapolitan pizza is a little different because you don't do it I want him to become crisp, "explains Wiener." All the interest is that it is soft and flexible. ""

To recover this Naples style slice in its best shape, all you have to do is adjust your unit to 400 degrees and let it warm for about two minutes. "Then it's good to go," he says.

… And some are better left as.

Anyone who has bitten in a remaining slice of the box knows that it can still have a fantastic taste before trying to warm it up. And according to Wiener, this is how you should treat these thicker square grandmother slices.

"It may seem controversial, but I don't warm up the Sicilian pizza," he admits. "I prefer it at room temperature or like, just out of the refrigerator."

Wiener explains that when you warm a Sicilian pizza, it is so thick that you often end up drying it before it is significantly warmed. In this way, you can "keep the type of squish factor in the interior" which is essential for this style.

"And if I need it to be crisp, I can just throw it on the top of my pan that I used for the New York edge and give it two seconds," he said. "But honestly, I like it right away from the refrigerator - or if I left it aside by accident, I think it's always good to go."

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But beware of the microwave.

However, you may want to avoid microwave, which, according to experts, is translated into a soggy background and melted cheese.

But even a traditional oven can be a bad call: "It limits the air flow and prevents pizza from becoming crisp - it remains a little soggy instead", " George Formaro , head of hotel restaurants orchestrated in monks, Iowa, told Allrecipes.

However, certain hybrid methods can also work. According to a recent taste test Carried out by the KitCHN kitchen website, the pizza has warmed up on the lower oven rack in a pastry plate covered with aluminum foil produces almost identical results.