Unless you live in a bubble of otherworldly physics and chemistry it should work for you too.
Bread goes stale because starches crystallize over time, by adding water to the surface and and then exposing it to low heat (300° or less) the starches breakdown and the bread softens. Water boils at 212°, a thin layer of water on the bottom of the skillet will create steam around the top of the pizza slices in a closed cast iron skillet and water absorbed into the crust will break down the starch crystals and then crisp up the bottom crust without burning it while also keeping the top of the pizza from scorching.
The water in the skillet ensures the temps on the bottom of the pizza never gets too high while it is evaporating since the water will maintain 212° at its highest temp until it is fully evaporated.
So as long as you figure out the proper temps/heat level on your stovetop and proper timing so you remove the slices from the skillet during the window of time that the water is fully evaporated but before it starts burning the bottom crust then you should have a perfectly reheated slice of old pizza with a crispy crust and rehydrated crust with gooey cheese on top.
Wouldn’t that make it kinda soggy?
I put mine under the broiler till the toppings start to burn.
No, the step the poster forgot to mention is to add a bit of water to the skillet, that crisps up the crust. It works really well.
I do not do it that way anymore since I now have a steam oven. If I didn’t have that then I agree cast-iron skillet is the best way.
https://www.seriouseats.com/the-best-way-to-reheat-leftover-pizza-12060681
They got a different kind of water on your planet?
Nope, same water as you most likely.
Unless you live in a bubble of otherworldly physics and chemistry it should work for you too.
Bread goes stale because starches crystallize over time, by adding water to the surface and and then exposing it to low heat (300° or less) the starches breakdown and the bread softens. Water boils at 212°, a thin layer of water on the bottom of the skillet will create steam around the top of the pizza slices in a closed cast iron skillet and water absorbed into the crust will break down the starch crystals and then crisp up the bottom crust without burning it while also keeping the top of the pizza from scorching.
The water in the skillet ensures the temps on the bottom of the pizza never gets too high while it is evaporating since the water will maintain 212° at its highest temp until it is fully evaporated.
So as long as you figure out the proper temps/heat level on your stovetop and proper timing so you remove the slices from the skillet during the window of time that the water is fully evaporated but before it starts burning the bottom crust then you should have a perfectly reheated slice of old pizza with a crispy crust and rehydrated crust with gooey cheese on top.
https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-revive-stale-bread
No it doesn’t become soggy and the slightest, in fact the crust becomes even more crispy and delicious.
As the other person said, add enough drops of water to keep it from drying out.
Try it, you will find this could be a superior method! Personally I like to let it sit on very low for like 20 minutes, but everyone’s different
Who’s got that kinda time for reheated leftovers?
You lack the ability/organization to place an object on a stove and set a timer? Hmm.