Let’s talk about leftover pizza for a second.
You open the fridge, spot that box from last night, and suddenly you’re hopeful… then nervous. Because reheated pizza can go very wrong very fast. Microwaves turn it rubbery. Ovens take forever. And cold pizza—well, that’s a lifestyle choice.
The first time I tried reheating pizza in an air fryer, I didn’t expect much. I figured it would be fine. Instead, I stood there staring at a slice that looked and tasted almost better than day one. Crispy bottom. Gooey cheese. No soggy sadness. Ever had that “wait… how?” moment? Yeah, that one.
Since then, the air fryer has become my go-to move for leftover pizza. Every time.
Why the Air Fryer Is the Best Way to Reheat Pizza
It fixes everything other methods mess up
The air fryer hits pizza with hot, circulating air, which means:
- The crust crisps instead of steaming
- The cheese melts evenly
- The toppings warm without drying out
Unlike the microwave, the air fryer doesn’t trap moisture. Unlike the oven, it doesn’t demand patience. It just… works.
IMO, it feels like cheating.
My Air Fryer Setup (And What Actually Matters)
I use a basket-style air fryer, which works better for pizza than the toaster-oven style. The airflow hits the bottom directly, and that’s where reheated pizza usually fails.
The one I personally use is the Cosori 5.8-Quart Air Fryer. It fits 1–2 large slices without folding, and the heat stays consistent.
Here’s the exact model:
👉 https://amzn.to/3YGcr7U
If you reheat pizza often (no judgment), a medium-to-large basket makes life easier.
Does Pizza Type Matter? (Yes, A Little)
Not all pizza reheats the same. After many, many test slices, here’s what I’ve noticed:
Reheats beautifully
- Cheese pizza
- Pepperoni
- Veggie pizza
- Thin crust
Needs slight adjustment
- Thick crust
- Deep dish
- Extra sauce pizzas
More toppings = more moisture. That just means you tweak the time, not abandon hope.
The Ideal Temperature (This Is Key)
I stick with 350°F (175°C) almost every time.
Why not higher?
Because blasting pizza with heat dries out cheese before the crust crisps. Lower heat warms everything evenly and gives you control.
Ever burned cheese while the crust stayed soft? Exactly.
Step-by-Step: How I Reheat Pizza in the Air Fryer
Step 1: Start Cold (Seriously)
I place the pizza slice straight from the fridge into the air fryer basket. No foil. No parchment. Direct contact helps the bottom crisp.
If you stack slices, you’ll regret it. One layer only.
Step 2: Set the Temperature
I set the air fryer to 350°F. I don’t preheat for pizza. The gradual heat actually helps the cheese melt smoothly.
FYI—this goes against some advice online, but it works better in real kitchens.
Step 3: Reheat Gently
I cook the slice for 3–5 minutes, depending on thickness.
At minute three, I check:
- Is the cheese bubbling slightly?
- Does the crust feel firm?
If yes, I pull it. If not, I give it another minute.
Step 4: Let It Rest (Yes, Really)
I let the pizza sit for about 30 seconds before biting in. That short pause keeps the cheese from sliding off like lava.
Worth the wait.
Timing Guide (So You Don’t Guess)
Here’s what usually works for me:
- Thin crust: 3–4 minutes
- Regular crust: 4–5 minutes
- Thick crust: 5–6 minutes
- Deep dish: 6–7 minutes (lower heat if needed)
Every air fryer behaves differently, so treat this as guidance, not law.
Common Mistakes I’ve Made (So You Don’t)
Cooking too hot
High heat dries out cheese fast. Lower and slower wins.
Overcrowding the basket
Airflow matters. Give slices space.
Using foil
Foil blocks airflow and kills crispiness. Skip it.
How to Keep the Cheese from Overcooking
This trick saved many slices.
If the cheese browns too fast, I loosely place a small piece of foil over the top after the first minute. I never wrap it tightly—just a light shield.
It keeps cheese melty without blocking bottom heat.
Reheating Different Pizza Styles
Thin crust
Fast and easy. Watch closely after minute three.
Stuffed crust
Add 1–2 extra minutes and keep heat moderate.
Frozen pizza leftovers
These reheat surprisingly well. Treat them like thick crust.
What About Multiple Slices?
If I reheat more than one slice, I:
- Use a larger basket
- Cook in batches
- Rotate positions halfway if needed
Stacking slices ruins everything. No shortcuts here.
Does the Air Fryer Beat the Oven?
For one or two slices? Absolutely.
Ovens work fine, but:
- They take longer
- They waste energy
- They don’t crisp the bottom as well
For quick leftovers, the air fryer wins every time.
Storage Tip That Makes Reheating Better
I store leftover pizza uncovered or loosely wrapped in the fridge. Trapped moisture ruins reheating later.
Pizza needs to breathe. Who knew?
My Favorite Pizza Reheat Accessories (Optional but Helpful)
A silicone air fryer liner helps with cleanup without blocking airflow too much.
I use this one:
👉https://amzn.to/3Ld55FI
It saves time and keeps cheese from welding itself to the basket.
Why This Method Keeps Trending
After reading a lot of popular pizza reheating guides, a few ideas show up everywhere:
- Moderate heat
- Short cook time
- No microwave
- Crisp bottom first
The air fryer hits all of those naturally.
Ingredients
Method
- Place cold pizza slice in air fryer basket.
- Set temperature to 350°F.
- Reheat for 3–5 minutes.
- Check cheese and crust.
- Rest briefly, then enjoy.
Notes
- Do not stack slices.
- Avoid foil under the pizza.
- Use lower heat for thick crust.
- Let pizza rest before eating.
Final Thoughts
Reheating pizza shouldn’t feel like a gamble. When you use an air fryer, you control the texture, the melt, and the crispiness. You don’t cross your fingers—you just cook.
Once you try it this way, you’ll struggle to go back. And yes, that means leftover pizza becomes something you actually look forward to again.
Not the worst upgrade in life 🙂