Home › Home & Kitchen › Kitchen & Dining › Bakeware › Pizza Stones How to Reheat Pizza Published: July 9, 2026 · Updated: July 9, 2026
For a crisp base, reheat pizza in a dry skillet over medium-low for a couple of minutes, adding a few drops of water and a lid at the end to melt the cheese; a hot oven on a preheated stone or an air fryer works just as well. Skip the microwave unless you're rushing — it heats fast but leaves the crust soft and rubbery.
Recommended Crisp it in a skillet with a lid, or on a preheated stone or in an air fryer — not the microwave — Good reheated pizza comes from crisping the base back up while the cheese melts, and dry heat does that where a microwave can't. The easiest way is a skillet: set the slices in a dry, cold nonstick or cast-iron pan, cover, and heat over medium-low for two to three minutes until the base is crisp, then add a few drops of water to the pan and put the lid back on for the last 30 seconds so the steam melts the cheese without drying the top. The oven is best for several slices at once — heat it to around 190°C (375°F) with a pizza stone or sheet pan inside, then bake the pizza straight on the hot surface for about 8–10 minutes so the base crisps evenly. An air fryer is fast and very effective: 160–180°C for three to four minutes gives a crisp crust and molten cheese. The microwave is the one to avoid: it steams the crust soft and rubbery, and if it's all you have, heat in short bursts and then crisp the base for a minute in a hot pan. Whichever you choose, take cold pizza out of the fridge a few minutes ahead so it heats through evenly.
