| Method | How | Result |
|---|---|---|
| Skillet | Medium-low 2–3 min, splash of water + lid at end | Crisp base, melted cheese — best on the stove |
| Oven | Preheated stone/sheet at 190°C, ~8–10 min | Even crisp, good for several slices |
| Air fryer | 160–180°C for 3–4 min | Fast and very crisp |
| Microwave | Only in a hurry; short bursts | Quick but soft and rubbery |
How to Reheat Pizza
Published: ·Updated:
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.