How to Reheat Pizza (Skillet, Oven & Air Fryer Methods)
Leftover pizza doesn’t have to be a disappointment. Whether you have a cast iron skillet, an air fryer, or just a microwave, there’s a reheating method that works for you – and one of them will give you results better than fresh. Here’s what actually work
What Is The Best Method For Reheating Pizza?
My roommate was the one who first showed me the skillet method, and now I always it to reheat pizza. Before that, I was using a toaster oven, or the microwave when I was in a hurry. Neither was doing the job.
Since then I’ve tested every method I can think of: skillet, oven, air fryer, and yes, even the microwave. They all have their place depending on how much time you have and what equipment is nearby. But if you ask me which produces the best results, it comes down to this:
- The crust is hot and crispy
- The cheese is perfectly melted
- It tastes as good, or honestly better, than fresh
The skillet method gets you there every time. But keep reading, because the air fryer is a close second, and the oven method is the move when you’re reheating a lot of slices at once.
Method 1: How to Reheat Pizza in a Skillet (Best Method)
This is my favorite method, and in my opinion, it produces reheated pizza that’s actually better than fresh. Here’s why it works: the cast iron skillet gets the bottom crust hot and crispy, and the broiler finishes the top so the cheese is perfectly melted and bubbly.
What you need: A cast iron skillet (preferred) or any oven-safe frying pan.
- Preheat your broiler to high.
- Place pizza slices in your cast iron skillet. Add a small drizzle of oil if the skillet is dry.
- Heat over high heat for 2–3 minutes, until the bottom of the crust is hot and toasted.
- Transfer the skillet directly under the broiler for about 2 minutes, until the cheese is bubbling and the toppings are hot.
- Remove and enjoy immediately.
Why cast iron? Cast iron retains and distributes heat evenly, which is what gives you that restaurant-quality crispy crust. If you don’t own one, a regular frying pan works — just transfer the slices to a foil-lined baking sheet before putting them under the broiler.
This 2-step method works on virtually any type of pizza: Take-out pizza, leftover pizza from a restaurant, frozen pizza, etc. It will even work on homemade pizza or cauliflower crust pizza.
Method 2: How to Reheat Pizza in the Oven
The oven method is great when you’re reheating several slices at once and don’t want to babysit a skillet. It won’t get quite as crispy on the bottom as the skillet method, but it’s hands-off and reliable.
What you need: A baking sheet, oven rack, or pizza stone.
- Preheat your oven to 450°F. Don’t skip the preheating — putting pizza into a cold oven leads to uneven, soggy results.
- Place pizza slices on a baking sheet, directly on the oven rack, or on a preheated pizza stone.
- Bake for 5–8 minutes, until the cheese is melted and the crust is crisp.
- Watch closely in the last couple of minutes — oven temperatures vary and toppings can burn quickly.
Pizza stone tip: If you have a pizza stone, this is the time to use it. Preheat the stone in the oven for at least 15 minutes before adding your slices. The hot stone conducts heat directly into the crust, giving you much crispier results than a baking sheet.
Thick crust vs. thin crust: Thick crust pizza may need the full 8 minutes (or a minute or two more). Thin crust will be done closer to 5 minutes.
Method 3: How to Reheat Pizza in an Air Fryer
The air fryer has become my second-favorite method for reheating a slice or two. It’s fast, it’s hands-off, and it produces a surprisingly crispy crust without needing a broiler. If you reheat pizza regularly, this might become your go-to.
What you need: An air fryer.
- Preheat your air fryer to 375°F.
- Place pizza slices in the air fryer basket in a single layer — don’t overlap them.
- Air fry for 3 to 4 minutes, checking at the 3-minute mark.
- Remove when the cheese is melted and the crust is crispy to your liking.
No need to add oil — the air fryer circulates heat around the pizza evenly on its own. If your slices are thick or heavily loaded with toppings, add 1 to 2 minutes. Avoid stacking slices, as overlapping prevents even heating and leads to soggy spots.
Method 4: How to Reheat Pizza in the Microwave
Let me be honest: the microwave is not the best way to reheat pizza. It heats unevenly, turns the crust soft and chewy, and can make the cheese rubbery. If you have two extra minutes and access to a stovetop, use the skillet method instead.
That said, sometimes you just need a hot slice right now, and the microwave is what you’ve got. Here’s how to make the best of it.
The trick: Place a microwave-safe cup or mug of water in the microwave alongside your pizza. The steam from the water helps keep the cheese from drying out and reduces some of the rubberiness.
- Place one or two slices on a microwave-safe plate.
- Set a microwave-safe cup filled halfway with water next to the plate.
- Microwave on medium power (50 to 70%) for 45 seconds to 1 minute.
- Check and add 15-second increments if needed.
Why medium power? Full power blasts the pizza unevenly – the edges get hot while the center stays cold. Medium power heats more gradually and gives more consistent results. The crust still won’t be crispy, but it’ll be hot and the cheese won’t be a rubbery disaster.
Reheating Pizza In a Skillet
A cast iron skillet is the preferred tool for this method. If you don't have a skillet, I would recommend first heating the pizza in a frying pan with a bit of oil. Then transfer the pizza slices on to a piece of tin foil and place in the broiler.
Ingredients
- Leftover pizza
- Cooking oil, if your cast iron skillet is dry
Instructions
- Preheat broiler to high. Place pizza into your most seasoned cast iron skillet. Add a bit of oil to the skillet if dry.
- Heat the pizza in the skillet over high heat for 2 to 3 minutes, until the bottom of the crust is hot and toasted.
- Transfer skillet to under the broiler. Heat until the top of the pizza is hot and bubbly. This takes about two minutes in my broiler but watch closely, as it may take more or less time in your broiler. Remove from broiler and enjoy your hot, crisp-on-the-bottom, melted-on-the-top pizza.
FAQs About Reheating Pizza
Here are some of the most common questions I’ve gotten about reheating pizza:
Q: What’s the best way to reheat pizza for an extra crispy crust?
A: The skillet method detailed above – heating the pizza on the stovetop in an oiled cast iron skillet and finishing it under the broiler – results in reheated pizza that has a very crispy crust and hot, melted cheese and toppings.
Q: Does the skillet method work on all types of pizza?
A: You can use this method of reheating pizza for all types of pizza, including thin crust, thick crust, and everything in between. The cooking time may vary depending on the thickness of the crust.
Q: What are other ways of reheating leftover pizza?
A: There are obviously other ways of reheating leftover pizza, but we wholeheartedly recommend the stovetop + broiler method detailed, above.
Reheating in the microwave will result in soggy crust and melted cheese. Reheating in a hot oven (450F) will work but the crust will not get extra crispy. Reheating in the air fryer at 350F is another method that results in a pretty good slice of reheated pizza.
Q: How do you reheat pizza in the oven?
A: Preheat your oven to 450°F. Place pizza slices directly on the oven rack or on a baking sheet. Heat for 5–8 minutes until the cheese is bubbling and the crust is crisp.
Q: What temperature do you reheat pizza in the air fryer?
A: Set your air fryer to 375°F and heat pizza slices for 3–4 minutes. The air fryer produces a crispy crust without the extra step of using a broiler.
Q: Can you reheat pizza without an oven?
A: Yes. The stovetop skillet method works great without an oven. Heat the pizza in a cast iron skillet over high heat for 2–3 minutes until the crust is crispy, then cover with a lid for 1 minute to melt the cheese.
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Cast iron skillets are a great tool to have in the kitchen, and frankly can be obtained so cheaply that there’s almost no good excuse not to have one. $25 at Target or Walmart will get you a 12″ Lodge skillet that, if cared for, will last the rest of your life (and your grand children’s lives).
Great tip! We’ll have to give it a try next time we have pizza leftovers.
Looks great, just like fresh from the oven pizza. Yum!
Interesting. I use the Chef John method myself, which has always made my leftover pizza taste as good as or better than when it was fresh from the restaurant. It seems to be a little simpler than your method; just put the pizza on a pan and cover it with tinfoil, as shown in this video:
I’ll have to give your version a shot to see if it makes an improvement!
Way easier! Maybe even just put a lid on the pan
Oh I’ve been so lazy all these years eating it cold from the fridge :). I must have learned that from our many teenager boys who just COULD NOT WAIT to eat. i recently bought a Lodge cast iron skillet that I absolutely love. I’ll give it a try next time.
There’s nothing wrong with cold pizza! 🙂
That’s an interesting idea to reheat the pizza with a skillet and a broiler. I feel like that would probably make it turn out much better than it would if you microwaved it, which is what I have been doing. I’ll try that next time I get some pizza to see if I like the results form the broiler more than the microwave.