By ordering lots and lots of delivery and staying out of the grocery store, you’re not just enjoying a delicious meal – you’re doing your part to help the greater good. Way to go!
But, perhaps, your eyes are a bit bigger than your stomach. Don’t sweat it – here’s how you can keep pizzeria faves delicious for days:
Pizza
Your local shops offer so much more than pizza, but let’s start with the biggie.
You could leave your spare slices in the box and put the whole thing in the fridge, but that’s going to take up lots of space and dry out your pizza. Instead, your best bet is to lay out a single layer of slices on a large plate and wrap it with wax, foil, or parchment paper. Then, stack that with your next pizza layer and wrap it up. Still got some left? Stack, wrap, repeat. It only takes a minute and it’ll preserve your pizza in the fridge for up to four days.
Got a whole pie left over? We admire your restraint. Simply saran wrap your pizza, put it in the fridge, and ponder the possibility that you might make an excellent monk.
Or, you can have pizza on call for weeks by storing it the same way and placing it in the freezer.
When it’s time to chow down, there are options aplenty. Our preferred way to reheat pizza is in the skillet – place your pizza crust side down, cover it with a lid, and heat it on low for a few minutes until your cheese gets all nice and melty. That’s usually the way to go for New York-style and other thin-crust pies, but deep dish should be heated up in the oven.
The microwave will also do in a pinch and there’s a case to be made for cold pizza, especially for breakfast.
Apps
Buffalo wings can stay saucy, tangy, and delicious for days if you store them in an airtight container. Then, reheat them in minutes on a cookie sheet in the oven or in a frying pan with a bit of oil. The microwave also works, but be sure to heat them for just a couple of minutes to avoid drying them out.
Mozzarella sticks can be stored in a sealed container for a couple of days and reheated in a snap in the toaster oven. As tempting as it may be, you’ll want to opt for the toaster oven over the microwave to keep your sticks from getting soggy.
Garlic knots, as you’d expect, have a longer shelf life than fried mozz, but you’ll still want to refrigerate them if you’re keeping them for the next day. You can reheat ‘em in the oven at 350°F for about three minutes and toss them with oil and parmesan to restore them to greasy glory. But, if you like your knots on the softer side, you’ll want to microwave them for 30 seconds on a plate and cover with a damp cloth.
Just about any pizzeria app will hold up, with a few exceptions. Calamari, for example, is best enjoyed when it’s hot and fresh (And, let’s be honest, you’re probably going to finish that on the first take.)
Salads
Make your salads last and keep ‘em crispy by ordering your dressing on the side. Lettuce, cucumbers, spinach, and other green veggies tend to stay fresh for at least a day if they’re left to their own devices. Sliced fresh tomatoes are a little less durable, so you may want to eat those first or opt for sweet cherry tomatoes instead.
Pastas
Ditto for cooked pasta. If you don’t think you’ll finish the whole dish, order your sauce on the side so that you can store it in the fridge for the next day. You can also freeze your pasta by wrapping it up tight, but we’ll level with you, it’s not quite al dente after a turn in the microwave. If you want to run back that ravioli next week, you’re probably better off ordering more once the craving strikes.
Desserts
Cannolis are the perfect exclamation point to any meal, but they tend to lose their signature crisp if they’re not stored properly. In the words of Clemenza, leave the gun, take the cannoli, and seal it with plastic wrap so that they’re still tasty tomorrow.
Remember, when it comes to anything with dairy, you’ll want to play it safe by putting it in the fridge. Besides, tiramisu can be even better the next day with extra time to set.
See? No sweat. Order everything your heart desires on Slice and for days of deliciousness.