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I recently came up with a sound theoretical method of optimal pizza slice reheating in a microwave oven. Unfortunately, pizza is not a customary menu item for us. My wife relented and I can report the method works (also works on egg rolls).
The method would likely be less effective if a glass cylinder were used to contain the ice cubes, since less surface would be available for moisture capture.
Method
Place about 12 ice cubes in ceramic cereal bowl. Place pizza slice in ceramic saucer. Position both in microwave oven. Heat on high setting for approximately 30 seconds.
Physics and Chemistry on Why it Works
Water is a polar molecule of one oxygen atom and two hydrogen atoms. Liquid water, when energised with microwave radiation, shifts the position of the oxygen atom around the hydrogen atoms 120 times per second. This process causes friction, which heats the fluid.
When frozen, the molecules of water are in a matrix and the oxygen cannot shift position when energised by microwave radiation. Further, the reduced vapour pressure around the ice actively removes moisture in the surrounding space.
When pizza is microwaved in the presence of ice cubes, any moisture given off during heating is immediately absorbed and is not available to steam heat the food.
Please let me know of your experience, particularly on other foods.
Success is the progressive realisation of a worthy ideal. —Earl Nightingale.
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How long and how high did you microwave? I assume it was ready before the cubes melted. Would have to limit pizza because it would use up my ice cubes, and only have it when I have icecubes, not often. might be better than heating my oven in the heat of summer.
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Hi @Mouse . As stated in method, a slice of pizza gets 30 seconds on high setting. You can do several sequential slices with the same ice cubes, since they experience minimal melting during process. Do not return ice cubes to ice chest once used because of moisture they absorb.
Success is the progressive realisation of a worthy ideal. —Earl Nightingale.
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@Irv
Yes, you did say 30 seconds on high!
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🤣 I'm laughing because our pieces of pizza are big as a dinner plate and our microwaves are so old that 30 sec doesn't warm up anything!
Going to try to find something to try this on, though - soon.
Thanks again, Irv!
- Emily
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yall have left over pizza?
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@ABitRusty . Left over pizza, admittedly, is a recent development. And on the whole a welcome development.
Success is the progressive realisation of a worthy ideal. —Earl Nightingale.
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do you make your own, dough and sauce included?
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Irv said
@ABitRusty . Left over pizza, admittedly, is a recent development. And on the whole a welcome development.
haha..yes. I used to blame the empty boxes on the kids. Since theyve (mostly) moved away I can only blame myself now.
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@Mouse and others. I enjoy cooking on an outdoor ceramic egg (tradename big green egg). In order to cook a pizza in one of these effectively, the charcoal fire is upwards of 800 F. That does a lot of damage to the seals and steel grates. I have done it a few times, but I do not think it is a safe practice. You can cook a wonderful pizza in less than 10 minutes by this method.
Success is the progressive realisation of a worthy ideal. —Earl Nightingale.
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The thinner the pizza base, the more I like it.
I once made pizza dough with yeast. My pizza ended up with a base two inches thick.
But Heston Blumenthal once went to Naples to research the correct way to cook pizza. The best place he found there had an oven that ran at about 930F (500C) and cooked a pizza in 90 seconds. In those conditions yeast dough works because 930F turns the crust solid so quickly that the dough doesn't get a chance to rise and all the air gets trapped inside as micro bubbles.
Andrew
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I enjoy making my dough. i was making one big pizza and freezing the other half of the dough for another time. About 7 months ago I started making small individual pizzas and used different toppings. Then I baked them on my pizza stone 4 at a time. I then freeze the pizzas after they cool, except for 4 (two for each of us for a couple meals).
To reheat those I froze, I thaw the pizzas in the fridge over night. Then the next day I put my pizza stone in the oven while it preheats (like when I first bake them) and after it reaches temperature, I remove the stone and put the pizzas on it and reheat. The crust comes out really nice when reheated this way, just like the day I initially baked it.
If I have ice cubes the next time I make pizza, or reheat to be precise, I will give your method a try. It will be a little while. I just finished reheating the last of my pizzas a little while ago. Also, I don’t do this in the heat of summer. It is too hot in the kitchen to be kneading dough and forming little pizzas. I hope I remember your tip for when I do. it would cut down in oven use, and time. Who knows, we might get a cool streak and I can make my pizza again.
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Every pizza is a personal pizza if you believe in yourself.
I normally just use a cast-iron pan in the oven to reheat. Directly on the rack in the toaster oven if the quantity of pizza is small enough and I don't want to wait for the oven to heat up.
I haven't had ice cubes for four or five years, because my freezer is usually too full of food to fit the ice trays in, and I don't really ever feel any need to have ice at home. In fact, I'm not even sure which cupboard the ice trays are in right now. (But then I notice the minimum temperatures I'm comfortable in are about the maximum comfortable temperatures for most people on this forum -- I'm the kind of person who likes to drink hot coffee in 100-degree weather.)
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I am LMAO here.
OK, first of all, you guys shouldn't be eating pizza. LOL
Second of all. ICE!!!, IRV, you crack me up. I will try it sometime though. It kind of makes sense. When you write, position both in the mic
Irv said
........Position both in microwave oven......
Pizza on top of the ceramic bowl? Usually the item that you heat up should be centered. How did you do it?
"The richest person is not the one who has the most,
but the one who needs the least."
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That is the stopper to Irv’s theory. We rarely have ice cubes in the freezer. We just don’t use them, either. There are times I wish I had them. I was getting into smoothies and the recipes kept calling for ice cubes, which I did not have. So, I filled some ice cube trays, one was actually an egg tray, and put them into my freezer. Then, I kind of got out of the smoothie mood.
I just did not have all those fruits and veggies on hand the smoothies wanted. I think there was yogurt being called for, too. Well, I didn’t use it up before the shelf life passes by, so I stopped buying that yogurt. It was too frustrating. I haven’t made ice cubes since then.
But, maybe I will fill an ice cube tray to have them on hand to test Irv’s theory the next time I make pizza.
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Fiddlerman said
OK, first of all, you guys shouldn't be eating pizza.
This is true for those people for whom cheese is compulsory (the main ingredient, even?), but I just like mine with garlic and anchovies and black olives and tomatoes and sometimes artichoke hearts. And Pizza Express used to do pizza nicoise with tuna and egg and flageolet beans (as well as the olives and anchovies) - I liked that a lot.
Andrew
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@Fiddlerman . Both bowl and plate are in line with each other and, therefore, not centered in the oven.
@Mouse . I am getting the impression from your posts that you want to use this method for the initial baking of a pizza. This is untried territory. I am only referring to reheating pizza.
I also gently reject your use of the word theory. Experience trumps theory. In a poem, T. S. Eliot states, “Words, after speech reach/Into the silence. Only by the form, the pattern/can word or music reach/The stillness.” Which is the reason why I chose to “publish” the method here.
Success is the progressive realisation of a worthy ideal. —Earl Nightingale.
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@Irv Oh, I understood it is for reheating. I was talking about the left overs. I usually get a dozen individual pizzas, or a couple more, from a batch of dough.
Sorry about the “theory”. I think you wanted our reports if we tried it, so I was thinking theory. 😂
It does sound sound, but I am not an engineer, just a bad cook.
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Well, it has been about two weeks from the last post on this topic. Has anyone else tried it yet?
Success is the progressive realisation of a worthy ideal. —Earl Nightingale.
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I have not made any pizza. It is way too hot in the kitchen to be kneading dough, heating the oven up to 475° and making pizzas. Then I would have to wait for the second day we have them.I also rarely have icecubes. So, I have to time it so I have left over pizza and icecubes. If the two ever meet up, will let you know.
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