If you have a stove I can definitely recommend heating your pizza in a dry (with no oil) frying pan. Set the temperature medium-low and heat a slice or two at a time for a few minutes. It comes out like it was freshly cooked.
Oof, that sucks. It seems like the universe really does enjoy a cruel prank sometimes. I hope you’ve found something equally enjoyable to fill the pizza shaped hole in your meals.
Here’s a hint for you. Lower the power of the microwave to 4/10 and cook about 50% longer. Once you get the timing down you leftover pizza will be much better and less rubbery.
Most people are clueless about how to properly use a microwave, because no one teaches us, but max all the time is not how it should be used.
That’s effectively what I do, I don’t just blast it for a minute and a half.
I normally don’t futz with the power settings but I’ll do 30s at a time and check if it’s heated, then move it around so the hotspots in the microwave hit different parts of it (the turntable only does so much).
I don’t think the mushrooms are the problem in that situation
Bite me, I don’t have the counter space for a toaster oven and I’m not heating up the actual oven every time I want a leftover slice.
If the pizza is made from quality ingredients to begin with, it survives microwaving decently well. Mushrooms just refuse to play ball.
If you have a stove I can definitely recommend heating your pizza in a dry (with no oil) frying pan. Set the temperature medium-low and heat a slice or two at a time for a few minutes. It comes out like it was freshly cooked.
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I learned this hack shortly before being diagnosed with celiac and lactose intolerance haha, after a lifetime of eating cold slices
I can confirm it works well, though
Oof, that sucks. It seems like the universe really does enjoy a cruel prank sometimes. I hope you’ve found something equally enjoyable to fill the pizza shaped hole in your meals.
I did, thanks! I just eat tacos and stuff when I need my comfort food fix
Veggie crusts are actually pretty good nowadays. Unfortunately, lactose-free cheese is not.
But aren’t parmesan and Gouda very low in lactose, because they can be quite old?
I hope you’ll soon get the help you need 🙏
If the pizza is made from real quality ingredients to begin with you should be comfortable with eating it cold judgement eyes
I think it’s perfect part cold and part warm… Best of both worlds.
Here’s a hint for you. Lower the power of the microwave to 4/10 and cook about 50% longer. Once you get the timing down you leftover pizza will be much better and less rubbery.
Most people are clueless about how to properly use a microwave, because no one teaches us, but max all the time is not how it should be used.
That’s effectively what I do, I don’t just blast it for a minute and a half.
I normally don’t futz with the power settings but I’ll do 30s at a time and check if it’s heated, then move it around so the hotspots in the microwave hit different parts of it (the turntable only does so much).