How to Reheat Pizza: 5 Methods Ranked
Leftover pizza is one of life's great luxuries — but only if you reheat it right. The wrong method turns a beautiful slice into a rubbery, soggy disappointment. The right method gives you a crust that's crispy, cheese that's melty, and toppings that taste almost as good as they did fresh out of the oven. We've tested every approach so you don't have to.
The Best Way to Reheat Pizza: 5 Methods Ranked
Not all reheating methods are created equal. We ranked five common approaches from best to worst, with step-by-step instructions for each. The best method depends on how much time you have and what equipment is available — but one method stands above the rest.
1. Skillet on the Stovetop (Best Overall)
The skillet method is the gold standard for reheating pizza at home. It crisps the bottom crust directly on a hot surface while gently melting the cheese with trapped steam. The result is a slice that tastes remarkably close to fresh.
- Place your pizza slice in a cold skillet (non-stick or cast iron works best).
- Turn heat to medium and let the crust heat for about 2 minutes until it starts to crisp.
- Add 2-3 drops of water to the pan — away from the pizza, near the edge.
- Cover with a lid immediately. The steam will melt the cheese.
- Cook for 3-5 more minutes until the cheese is bubbly and the bottom is golden and crispy.
The Water Trick
Those few drops of water are the secret. They create steam under the lid, which melts the cheese from above while the direct heat crisps the crust from below. Without the water, you get a crispy bottom but cold, stiff cheese on top.
2. Oven Method (Best for Multiple Slices)
When you're reheating more than two slices, the oven is your best friend. Preheat to 375°F. Place slices directly on the oven rack or on a baking sheet lined with parchment paper. Heat for 8-10 minutes. The oven gives even, all-around heat that revives the entire slice. For extra crispy crust, use a preheated baking sheet — the direct contact crisps the bottom like a pizza stone.
3. Air Fryer (Fastest Crispy Results)
If you have an air fryer, this is the quickest path to crispy reheated pizza. Set it to 350°F and cook for 3-4 minutes. The circulating hot air crisps every surface. Don't overlap slices — give each one space. Check at the 3-minute mark because air fryers run hot and the cheese can go from perfect to burnt quickly.
4. Toaster Oven (Solid Middle Ground)
A toaster oven works like a small regular oven. Set it to 375°F and heat for 5-7 minutes. It's more energy-efficient than a full oven for one or two slices. The main drawback is size — most toaster ovens fit only one or two slices at a time.
5. Microwave (Last Resort)
We'll be honest: the microwave is the worst way to reheat pizza. Microwaves heat water molecules, which makes the crust chewy and rubbery instead of crispy. The cheese gets uneven — scalding hot in spots, cold in others. If you absolutely must use a microwave, place a cup of water in the microwave alongside the pizza. The water absorbs some of the microwave energy and slightly reduces the sogginess. But really, use the skillet.
The best reheated pizza comes from the skillet. Medium heat, a lid, and a few drops of water. Five minutes to a slice that rivals fresh. The microwave should be your absolute last resort.
Why Wood-Fired Pizza Reheats Better
Here's something most people don't realize: wood-fired pizza reheats better than conventional pizza. The reason is the crust. Our dough ferments for 48 hours, then bakes at 800°F for about 90 seconds. That extreme heat creates a crust with a crispy exterior and an airy, open interior structure. When you reheat it, that structure holds up. The outside crisps again and the inside stays soft. Conventional pizza dough, baked slowly at lower temperatures, has a denser crumb that tends to dry out and harden when reheated.
Learn more about what makes wood-fired crust different from conventional pizza. Read about wood-fired pizza →
Our 48-hour fermented dough is one reason Forni pizza reheats so well. Learn about our dough process →
Or Just Order It Fresh
The best pizza is fresh pizza — straight from the stone oven to your table. No reheating method, no matter how good, fully replaces the experience of a pizza that's 90 seconds old with a blistered crust and molten cheese. If you're craving that experience, skip the leftovers and order a new one.
Skip the reheating. Get a fresh wood-fired pizza delivered to your door.
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