Reheatable pizza dough
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.
Best 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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How do you soften reheated pizza dough?
As long as the pizza has been stored well wrapped, however, retrogradation can be temporarily reversed by reheating the pizza to at least 140 degrees\u2014the temperature at which the starch crystals break down and release the trapped moisture, softening the crust.How do you reheat pizza dough to make it crisp?
1) Put the pizza slice on a plate in the microwave. 2) Next to it, place a microwave-safe mug or cup of water. This serves as sort of a decoy, and will absorb some of the microwaves, allowing the pizza to heat up slightly more evenly so the cheese re-melts before the crust loses all of its moisture.How do you reheat pizza dough without drying it out?
Place a piece of tin foil directly on your oven rack. Put the pizza on the foil. Bake for five minutes at 450 degrees. For a softer crust, try ten minutes at 350 degrees.HOW TO PROPERLY FREEZE THE PIZZA DOUGH
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