Let's say I'm using a 100% white bread flour 70% hydration dough (with or without oil) for pizza to be baked in a home oven; how should I change the formula, or how can I tweak the recipe for a reheatable pie instead of one to be eaten fresh out of the oven? The aim is to avoid dried out crust, fat separation from the cheese, and burnt bits.

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    By "reheatable", do you mean you want to half-bake the pizza and complete the baking later, or that you want to cook it normally and have the leftovers be microwaveable, or..? – Sneftel Oct 3 '19 at 7:55
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    Can you clarify what properties it is you think make a dough more successfully reheatable? – Spagirl Oct 3 '19 at 11:43
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    I often reheat all types of pizza in a low oven for 5-10 minutes, provided it's within the next couple of days. Have you tried just using your current recipe? I'd be tempted to take it out on the earlier side of done, just so you don't end up burning any part of it and also thick bases reheat better in my experience – Bee Oct 3 '19 at 13:35
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    @Bee that’s funny, I think thinner crust reheats better because you don’t dry out the toppings waiting for the thermal inertia of thick dough to be overcome! – Spagirl Oct 3 '19 at 17:42
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    Can you please add your criteria for what makes "good reheated" pizza to the question? That would make it answerable. – FuzzyChef Oct 3 '19 at 21:35

I don't think the dough formula is the issue. Instead, you might experiment with par-cooking your pizza. The first comment from @Sneftel has it right. Maybe start with a half-cooked pizza. Adjust from there. Any fully cooked, then reheated pizza will likely over cook, or incur the problems you are trying to avoid.

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