Detroit-style pizza is a thick, rectangular pan pizza with a chewy crumb, crisp cheese-covered edges, and toppings such as pepperoni. Reheat slices in a skillet or oven to warm the center while bringing back the browned, crunchy crust; the best method depends on how many slices you have.
Ingredients
- 2 slices refrigerated Detroit-style pizza, about 6 oz (170 g) total
- 1 teaspoon water (5 ml), for the skillet method only
- 1 teaspoon olive oil (5 ml), optional, for the skillet method if the pan is not nonstick
Instructions
- Choose a method. For one or two slices and the crispest bottom, use a covered skillet. For several slices, use the oven. The times below are for pizza straight from the refrigerator; frozen slices need more time.
- For the skillet method, warm the pan. Set a heavy skillet over medium-low heat for 1 minute. Add the optional olive oil and swirl it around. Place the slices in the pan with a little space between them, crust side down.
- Warm the pizza. Heat uncovered for 2 minutes, then add 1 teaspoon (5 ml) water to an empty spot in the pan, not on the pizza. Cover promptly and cook for 4 to 6 minutes, checking after 4 minutes. The trapped steam warms the toppings and center while the base stays crisp. Remove the lid for the final 30 seconds if the crust needs extra crisping.
- For the oven method, preheat and arrange. Heat the oven to 375°F (190°C). Put the slices on a baking sheet, ideally lined with parchment for easier cleanup. Bake for 7 to 10 minutes, checking at 7 minutes; add time in 1-minute increments until the cheese is bubbling and the center is hot.
- Check and serve. The USDA FSIS safe minimum for leftovers is 165°F (74°C); check the center of a slice with a food thermometer if you need to verify it. Let the pizza stand for 1 minute before eating, since hot cheese can burn.
Tips
- Keep the heat moderate. High heat can scorch the cheese skirt and bottom before the thick dough warms through. Lower the burner if the crust darkens quickly.
- Use a lid, but keep water off the topping. A small amount of water makes steam, which heats the center. Pouring it onto the pizza can make the crust soggy.
- Adjust for slice thickness. A large or unusually thick piece may need a few extra minutes. Check the center rather than relying only on browned cheese.
- Skip extra oil when possible. Detroit-style pizza is already rich, and a well-seasoned or nonstick skillet usually needs no oil. If the pizza is sticking, a small amount helps release it.
Serving Suggestions
Serve reheated slices as they are, or add a few fresh basil leaves after cooking so they stay fragrant. A crisp green salad dressed with vinaigrette balances the rich cheese and dough. For a classic pizzeria-style finish, offer crushed red pepper, grated Parmesan, or a little extra pizza sauce on the side rather than adding more moisture to the pan.
For a casual meal, pair the pizza with sliced vegetables or a simple cucumber salad. If reheating several slices for a group, use the oven so they warm together; place them on a platter once hot rather than leaving them on a switched-off baking sheet for an extended period.
Variations
Air fryer: Arrange one or two slices in a single layer and heat at 350°F (175°C) for about 3 to 5 minutes. Check early because air fryers vary, and the cheese can brown fast. Avoid crowding the basket; cook in batches if needed.
Toaster oven: Use the oven method at 375°F (190°C), but begin checking around 5 minutes because a small oven may heat more quickly. A piece of foil under the pizza can catch drips, though putting the slice directly on a rack may produce a crisper bottom.
Extra-crisp base: Warm the slice in a dry skillet over medium-low heat without covering it for 2 to 3 minutes, then cover briefly with the teaspoon of water to finish warming the top. This works best when the slice is not especially thick.
From frozen: For the most even result, thaw the slice in the refrigerator overnight, then use the skillet or oven directions. If reheating from frozen, use the oven at 375°F (190°C) for roughly 15 to 20 minutes, checking the center and allowing additional time as needed to reach 165°F (74°C).
Storage and Reheating
Refrigerate leftover pizza within 2 hours of cooking or serving. Store slices in a covered, airtight container or wrap them well; they keep for 3 to 4 days in the refrigerator. For longer storage, freeze slices in a freezer-safe container, separated with parchment if stacking. For best quality, use frozen pizza within about 2 months; thaw in the refrigerator before reheating when possible.
Reheat only the amount you plan to eat. The skillet is best for one or two refrigerated slices, while the oven is more practical for a batch. Heat leftovers to 165°F (74°C), as recommended by USDA FSIS. Avoid repeated cycles of warming and cooling: return uneaten portions to the refrigerator promptly, and discard pizza left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).
Frequently Asked Questions
What is the best way to reheat Detroit-style pizza?
The covered skillet is ideal for one or two slices because it crisps the bottom and uses a little steam to warm the thick center. Use the oven when reheating several slices at once.
How do I reheat it without making the crust soggy?
Keep water in the skillet rather than on the pizza, use only a teaspoon, and uncover the pan for the final moments if needed. In the oven, place slices on a baking sheet rather than covering them with foil.
Can I reheat Detroit-style pizza in the microwave?
Yes, but the crust will usually turn soft rather than crisp. Microwave a slice on a microwave-safe plate in short bursts until hot, then finish it in a dry skillet for 1 to 2 minutes if you want a crunchier base. Ensure leftovers reach 165°F (74°C).
Should I thaw frozen pizza before reheating?
Thawing it overnight in the refrigerator gives the most predictable result and helps the center heat before the edges overbrown. You can bake it from frozen, but expect it to take longer and check that the center reaches 165°F (74°C).
Can I reheat the pizza more than once?
It is safer and better for texture to reheat only the portion you will eat. Repeated warming can dry out the crust, and every leftover portion should be handled promptly and reheated to 165°F (74°C).
How can I tell when the slice is hot enough?
The cheese should be melted and the center should be steaming, but appearance alone does not confirm a safe temperature. For a precise check, insert a food thermometer into the thickest part of the slice and verify 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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