Cold pizza has its fans, but sometimes you want that fresh-out-of-the-oven experience — crackling crust, molten cheese, the works. If you’re asking what is the best way to reheat pizza so the crust stays crispy, I have bad news about your microwave and great news about your skillet.
I’ve tested every reheating method out there: microwave (soggy tragedy), oven (decent but slow), air fryer (surprisingly great), and the skillet-plus-lid trick that changed my leftover game forever. Here’s the definitive ranking.
What is the best way to reheat pizza so the crust stays crispy: The Short Answer
The best way to reheat pizza with a crispy crust is the skillet method: heat a nonstick or cast-iron skillet over medium heat, add the slices, cook 2 minutes until the bottom crisps, add a few drops of water to the pan (not on the pizza), cover with a lid for 1 minute to melt the cheese with steam, then uncover. The air fryer at 375°F for 3–4 minutes is a close second. Never microwave alone — it makes crust rubbery.
Why This Matters More Than You Think
Reheating pizza is a two-part engineering problem: you need to re-crisp the bottom crust (which requires direct, dry heat) while re-melting the cheese on top (which needs gentle ambient heat). FoodSafety.gov’s leftover safety guidelines The microwave fails because it excites water molecules — turning the crust steamy and the cheese rubbery. The skillet method works because it separates the two jobs: the hot pan crisps the base via conduction while trapped steam melts the cheese from above. It’s basically a tiny pizza oven.
5 Tips That Actually Work
Use the skillet-and-steam method
Medium heat, dry skillet, slices in a single layer. Two minutes for the bottom to crisp — you’ll hear it sizzle. Then flick a teaspoon of water into the pan away from the pizza, clamp on a lid, and let the steam melt the cheese for 60–90 seconds. Uncover for 30 seconds to re-set the crisp. Total time: under 5 minutes, and it’s better than delivery.
Try the air fryer for speed
375°F for 3–4 minutes, cheese side up, no preheating drama. The circulating hot air crisps the crust and melts cheese simultaneously. It’s my pick for 1–2 slices when I don’t want to babysit a skillet. Don’t stack slices — single layer only.
The oven works for a whole pizza’s worth
If you’re reheating half a pie, the oven at 375°F on a preheated sheet pan or pizza stone for 8–10 minutes is the move. Put the pan in while the oven preheats so the bottom crisps on contact. A light sprinkle of water on the crust edge (not the cheese) keeps it from drying out.
Revive the crust edge with olive oil
Day-old crust edges can go a little leathery. A very light brush of olive oil on the cornicione (the puffy rim) before reheating brings back richness and helps it crisp instead of toughen. Garlic butter works too if you’re feeling indulgent.
Store leftovers right in the first place
Stack slices with parchment or wax paper between them in an airtight container or zip-top bag — never just the open box in the fridge, which dries everything out. Properly stored, pizza reheats well for 3–4 days. And bring slices to room temp for 10 minutes before reheating for more even results.
My Favorite Tools and Brands
I only recommend gear I’ve actually used or that’s widely vetted by testing labs — Serious Eats’ tested reheating methods is worth checking before you buy.
- Lodge 12-inch cast iron skillet — ~$35 — Superior heat retention for the crispiest crust bottoms.
- Cosori air fryer — ~$120 — The 3-minute reheating shortcut that actually works.
- Pizza stone — ~$30 — For oven reheating a whole pie; preheat it with the oven.
- Parchment paper — ~$10 — Between stacked slices in storage; prevents sticking.
Common Mistakes to Avoid
- Microwaving without a follow-up. If you must microwave, do 30 seconds then finish in a hot skillet — never microwave alone unless you enjoy chewing rubber.
- Reheating straight from the fridge on high heat. Cold cheese + blast heat = burnt bottom, cold middle. Moderate heat and a few extra minutes win.
- Covering the skillet from the start. Trapping steam from the beginning sogs the crust. Crisp first uncovered, steam second, uncovered finish.
- Reheating in the cardboard box. The box insulates and steams the crust — plus box in a hot oven is a fire risk. Always transfer to a pan.
Frequently Asked Questions
Can you reheat pizza in an air fryer?
Yes — it’s one of the best methods. 375°F for 3–4 minutes gives a crispy bottom and bubbly cheese. Work in batches and don’t overlap slices.
How do you reheat deep-dish pizza?
Deep dish needs longer, gentler heat: 350°F oven for 15–20 minutes covered loosely with foil, then uncovered for 5 minutes to re-crisp the top. The skillet method doesn’t work well for thick slices.
Is it safe to eat reheated pizza after 4 days?
Refrigerated pizza is safe for 3–4 days per USDA guidelines. Reheat to 165°F throughout. If it smells off or the cheese looks strange, don’t risk it.
The Cold-Pizza Exception
Full disclosure: sometimes I don’t reheat at all. Cold pizza — especially thin-crust or pepperoni — is a legitimate breakfast food with a devoted following, and I’m one of them. The cheese firms up, the flavors concentrate, and there’s zero effort involved. But when I want it hot, the skillet method is non-negotiable. Know both paths: the reheated slice for dinner, the cold slice for the morning after. Both are correct.
Skillet plus a splash of steam is the gold standard for crispy-crust reheated pizza; the air fryer is the weeknight shortcut. Either way, step away from the microwave. While you’re at it, put those kitchen skills to work on make restaurant-quality guacamole at home, what is the easiest way to make homemade pizza dough, and bake moist chocolate cake without it drying out.
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