How to Reheat Pizza: Skillet, Oven, Air Fryer and Microwave

The best way to reheat pizza is in a skillet: heat the slice in a dry pan over medium heat for about 2 minutes until the bottom crisps, add a few drops of water beside it, cover, and cook another minute to melt the cheese. For several slices, use a 375–400°F oven on a preheated sheet pan for 8 to 10 minutes. Heat until steaming hot (165°F).

Reheating methods compared

Method	Temperature	Time	Crust result	Best for
Skillet	Medium heat	3–4 minutes	Crisp	1–3 slices
Oven	375–400°F	8–10 minutes	Crisp	A whole pie or many slices
Air fryer	350°F	3–5 minutes	Crisp	1–2 slices, fast
Microwave	High, with a cup of water	30–60 seconds	Soft	Speed over texture

Times are a starting point. Thin New York slices heat faster than thick Sicilian or pan pizza, and every oven, stove and air fryer runs a little differently.

Skillet: the best crust

A frying pan gives the bottom of the slice direct heat, which drives out moisture and brings back the crunch, while a lid traps a little steam to melt the cheese. Cast iron and nonstick both work.

1. Put a dry skillet over medium heat for a minute.
2. Add the slices, crust side down, and cook for about 2 minutes, until the bottom is crisp. Lift an edge to check.
3. Add a few drops of water to the pan, beside the slices and not on them.
4. Cover with a lid right away and cook for 1 to 2 minutes more, until the cheese is melted and the toppings are hot.

If the bottom browns before the top is hot, turn the heat down to medium-low. For thicker slices, give them an extra minute under the lid.

Oven: best for a whole pie

The oven is the most reliable choice when you are reheating more than two or three slices. The trick is preheating the sheet pan, so the crust starts crisping the moment it lands.

1. Put a sheet pan in the oven and preheat to 375–400°F.
2. Carefully take out the hot pan and lay the slices on it in a single layer. A sheet of parchment makes cleanup easier.
3. Bake for 8 to 10 minutes, until the cheese bubbles and the crust is crisp underneath.

For deep dish or very thick pan pizza, cover loosely with foil for the first part of the bake so the top does not dry out before the middle is hot, then uncover for the last few minutes. A pizza stone or steel works the same way as a preheated pan.

Air fryer: fastest crisp slice

An air fryer works like a small, very efficient convection oven, so it is ideal for one or two slices.

1. Preheat the air fryer to 350°F if your model has a preheat setting.
2. Place slices in a single layer in the basket. Do not stack them.
3. Cook for 3 to 5 minutes, checking at 3. Thin slices may be done sooner.

Very light toppings, like loose basil leaves, can blow around in the fan. Tuck them under the cheese or add fresh herbs after heating.

Microwave: quick, but softer

The microwave heats the water in the dough, which is why the crust usually comes out chewy or soggy. A cup of water in the microwave with the pizza absorbs some of the energy, so the slice heats more gently and the crust stays a little less rubbery.

1. Put the slice on a microwave-safe plate.
2. Place a microwave-safe mug about half full of water next to it.
3. Heat on high for 30 to 60 seconds, then check. Add 15-second bursts if needed.

Be careful taking out the mug; the water will be hot. For a crisper result, finish the microwaved slice in a hot skillet for a minute. If you are reheating on a paper plate, check that it is microwave-safe first; our post on whether you can microwave paper plates explains what to look for.

Reheating frozen pizza slices

You can reheat slices straight from the freezer. The oven and air fryer work best; add a few minutes to the times above and check that the center is hot before eating. In a skillet, use medium-low heat and keep the lid on longer so the middle thaws and heats without burning the bottom.

Food safety: how hot is hot enough?

USDA guidance is to reheat leftovers to an internal temperature of 165°F. With pizza, the visual signs are cheese that is fully melted and bubbling and a center that is steaming, not just warm at the edges. For thick slices or deep dish, a food thermometer pushed into the middle is the only way to know for sure.

Reheating is only safe if the pizza was stored safely in the first place: refrigerated within 2 hours and eaten within 3 to 4 days. Our guide on how long pizza is good in the fridge covers storage in detail. Reheat only what you plan to eat, since quality drops each time a slice is heated again.

Common mistakes

• Starting in a cold oven. The crust warms slowly and dries out before it crisps. Always preheat, ideally with the pan inside.
• Stacking slices. Overlapping slices steam each other and heat unevenly. Keep them in one layer.
• Heat too high in the skillet. The bottom scorches before the cheese melts. Medium is enough.
• Reheating in the delivery box. Cardboard is not designed for oven heat and can catch fire. Move the pizza to a pan.

For pizza shops: why delivered pizza goes soggy

A fresh pie gives off a lot of steam. Inside a closed box, that steam condenses and soaks back into the crust, which is why a pizza that left the oven crisp can arrive soft. The longer the drive, the worse it gets. A few things help:

• Let steam escape. Vents in the box let some moisture out instead of trapping it all inside.
• Keep the crust off the box floor. Our Krispy Crust pizza liners are corrugated inserts made to keep the crust crisp in transit.
• Use sturdier board for delivery. B flute corrugated, about 1/8 inch thick, is stronger and holds its shape better on longer runs than thinner E flute.

A pizza that arrives crisp needs less rescuing at home. Browse our custom pizza boxes in white or kraft, B or E flute, and start with a free digital proof. Production takes 7 to 10 business days after you approve it.