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.
Baking – Reheatable pizza dough
bakingdoughpizza
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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.