The Washington Post's kitchen and culinary team tried 5 different methods.
Long story short, published in the October 13, 2026 edition: Results are inversely proportional to the time you spend reheating yesterday's perfect slices.
Results, worst to best:
5. Microwave
4. Cold oven set to 350 degrees
3. Air Fryer
2. Skillet
1. Pizza stone in preheated oven
Yes, I have a pizza stone; no, I will not take the time and go through the rigamarole required to yield its apparently optimal result.
I'm sticking with my microwave, which has served up excellent reheated pizza in around a minute for as long as I've used it.
My tip: watch through the window and when the cheese starts to bubble and melt, pull it out.
antares
ReplyDeleteIMO the Washington Post don't know shyte about reheating pizza.
Skillet? My wife uses a skillet. Results vary wildly. Sometimes burned crust. Sometimes pleasant crust with cold toppings. Avoid the skillet like the plague.
Microwave? Soggy crust.
Pizza stone? Show of hands -- how many of you have a pizza stone?
Air fryer? We have a winner! Preheat while you drag the pizza slices out of the freezer. I cut my slices from point to crust to make them smaller. Personal preference. Cook for 3 to 5 minutes.
Leftover pizza, like vengeance, is best enjoyed cold.
ReplyDeleteAhh, yes, I agree with Antares. The air fryer is so easy, definitely as easy as the microwave. No risk of sauce and cheese splatter, so easier to clean if you use foil, and yielding perfect melty cheese, crispy crust results.
ReplyDelete