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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9By "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..?– SneftelOct 3, 2019 at 7:55
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2Can you clarify what properties it is you think make a dough more successfully reheatable?– SpagirlOct 3, 2019 at 11:43
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1I 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– GamoraOct 3, 2019 at 13:35
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1@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!– SpagirlOct 3, 2019 at 17:42
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3Can you please add your criteria for what makes "good reheated" pizza to the question? That would make it answerable.– FuzzyChefOct 3, 2019 at 21:35
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1 Answer
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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I guess that makes sense. One should either make a pizza to be eaten immedietly, or eaten later, but to be good for both is an overstretch (NPI). Maybe if I want a pie ready for oven but for later I can just parcook the crust, then add raw toppings and freeze for later. Apr 3, 2020 at 13:07