Best Way to Reheat Pizza in Air Fryer: Crispy Crust, Melty Cheese Every Time​

If you’re looking for the crispiest, most satisfying way to revive leftover pizza, your air fryer is the answer. Unlike microwaves (which leave crusts soggy) or ovens (which take too long), air fryers use rapid hot air circulation to reheat pizza evenly—cracking the code to golden, crunchy crusts and perfectly melted cheese every single time. With the right temperature, timing, and a few pro tips, you’ll transform cold, limp slices into a meal that tastes nearly fresh out of the oven. Here’s exactly how to do it, step by step.

Why Air Fryers Are the Ultimate Pizza Reheating Tool

Before diving into the “how,” let’s unpack why air fryers outperform other common methods.

• ​Microwaves: They heat water molecules rapidly, which means leftover moisture in the crust turns into steam, making it soft and chewy. The cheese often separates into an oily mess, and the overall result tastes “microwaved”—no one’s favorite.

• ​Ovens/Toaster Ovens: While better than microwaves, they require preheating (10–15 minutes) and longer cook times (8–12 minutes). The crust may still lack crunch unless you broil it, which risks burning the top.

• ​Skillet/Pan: Great for a single slice, but it demands constant attention to avoid burning. Thin-crust pies can overcook before thick-crust centers warm through.

Air fryers solve these issues. Their convection-style heating (hot air moving at high speed) quickly evaporates excess moisture from the crust while melting cheese evenly. No preheating is needed for most models, and cooking times are short—usually 3–6 minutes. Plus, the basket’s perforations allow air to circulate around the entire slice, ensuring no soggy spots.

Step 1: Prep Your Leftover Pizza (and Your Air Fryer)

Not all pizza reheats the same way. How you prep depends on the pizza’s age, type, and how it was stored.

​Check the Pizza’s Condition​

• ​Freshly leftover (1–2 days refrigerated)​: These are ideal. The crust hasn’t fully absorbed moisture, so it’s easier to revive crispness.

• ​Frozen pizza (thawed or straight from the freezer)​: Thawed frozen slices work best; straight-from-frozen may need slightly longer cooking. Avoid reheating pizza that’s been sitting out at room temperature for over 2 hours (food safety risk).

• ​Saucy or cheesy pies: Extra sauce or toppings (like veggies with high water content) can make the crust soggy. Blot excess moisture with paper towels before reheating if possible.

​Prep the Air Fryer​

• ​Empty the basket: Don’t overcrowd. Air fryers need space for air to circulate—cook slices in batches if needed (1–2 slices at a time for best results).

• ​Optional: Use a rack or perforated liner: Some air fryer baskets have non-stick coatings, but a small wire rack (placed inside the basket) lifts the pizza slightly, allowing air to flow under the crust for extra crispness. Alternatively, perforated parchment paper (cut to size) prevents sticking without blocking airflow. Avoid regular parchment paper—it can block air and cause uneven heating.

Step 2: The Golden Reheating Formula

The exact time and temperature depend on your air fryer model, slice thickness, and desired crispness, but this baseline works for most cases:

• ​Temperature: 350–400°F (175–200°C). Start with 375°F (190°C) as a middle ground.

• ​Time: 3–6 minutes. Thin-crust or small slices (e.g., personal pizzas) need 3–4 minutes; thick-crust or large slices (e.g., deep-dish) take 5–6 minutes.

• ​Placement: Lay slices in a single layer, cheese-side up. If stacking, separate with a small metal skewer to allow air flow (but this is risky—stick to single layers for even heating).

​Pro Tip: Set a timer and check at 3 minutes. Open the air fryer, gently lift a corner with tongs, and inspect. If the crust is golden and the cheese is bubbly, it’s done. If not, add 30 seconds–1 minute. Overcooking leads to burnt edges or dry cheese.

Troubleshooting Common Reheating Issues

Even with the formula, you might encounter hiccups. Here’s how to fix them:

​Issue 1: Soggy Crust​

• ​Cause: Too much moisture in the pizza (from storage) or overcrowding the basket.

• ​Fix: Blot the underside of the slice with a paper towel before reheating. Cook slices in a single layer, and consider increasing temperature to 400°F for the last 1–2 minutes to blast away excess steam.

​Issue 2: Cheese Not Melting Evenly​

• ​Cause: Low temperature or slice placement blocking heat.

• ​Fix: Ensure the air fryer is at 375°F or higher. Arrange slices so the cheese-heavy side faces the center of the basket (where heat is most consistent). For stubborn cheese, add 30 seconds at 400°F after the initial cook.

​Issue 3: Crust Too Hard or Burnt​

• ​Cause: Overcooking or using a very thin crust.

• ​Fix: Reduce time by 1 minute next time. For thin-crust pizzas, start at 350°F and check earlier. Brushing the crust lightly with olive oil before reheating can also prevent drying out.

Advanced Tips for Next-Level Reheated Pizza

Once you master the basics, level up your game with these tricks:

• ​Add Fresh Toppings: Sprinkle a little extra cheese, red pepper flakes, or fresh basil on top during the last 60 seconds of cooking. The residual heat will melt the cheese and wilt the herbs without overcooking.

• ​Revive Stale Garlic Bread or Dessert Pizza: The same method works for garlic bread (cook at 375°F for 4–5 minutes) or dessert pizzas (350°F for 3–4 minutes to keep frosting from melting too much).

• ​Batch Reheating for a Crowd: If you have 4–6 slices, cook them in two batches. Overcrowding leads to steaming, so patience pays off. Use the “keep warm” function (if your air fryer has it) to hold cooked slices until ready to serve.

Safety and Storage: Keep Your Pizza Safe to Eat

• ​Storage: Leftover pizza keeps in the fridge for 3–4 days (store in an airtight container or wrapped in foil). Freeze for up to 2 months—wrap slices tightly in plastic wrap, then foil, and place in a freezer bag.

• ​Reheating Frozen Pizza: No need to thaw first. Cook at 375°F for 6–8 minutes, checking at 5 minutes. The extra time melts the cheese and crisps the crust through.

• ​Food Safety: Always reheat pizza to an internal temperature of 165°F (74°C) to kill bacteria. Use a food thermometer inserted into the center of the cheese for accuracy.

Final Thoughts: Air Fryer = Best Pizza Reheating Hack

There’s no denying it—your air fryer is a leftover pizza savior. By following the simple steps above, you’ll never again settle for soggy, disappointing reheated slices. The key is balancing heat, time, and airflow to revive the crust while keeping cheese gooey. Whether you’re a college student with a mini fridge full of pizza or a family finishing Sunday night leftovers, this method turns cold pizza into a crispy, satisfying meal.

Give it a try tonight, and don’t forget to adjust based on your air fryer’s quirks. Once you nail the timing, you might even find yourself intentionally making extra pizza just to perfect your air fryer reheating skills. Happy eating!