The best way to reheat pizza
For one or two refrigerated slices, start in a dry skillet over medium-low heat. Crisp the base uncovered, then add a few drops of water beside the pizza and cover briefly to warm the topping. Check that leftovers reach 165°F / 74°C before serving; lower the heat if the crust browns first.
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Crisp the base uncovered first, then use brief covered heat to warm the topping. Thin slices and deep toppings heat at different rates, so a thermometer check matters more than melted cheese or a fixed minute count.
Which method should you use?
Ingredients and equipment
1–2 refrigerated slices
Ingredients
Equipment
- Skillet wide enough for a single layer
- Lid that fits the skillet
- Spatula
- Instant-read food thermometer
Start with properly refrigerated leftovers, used within 3–4 days. Water goes beside the slices, away from any pooled oil.
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Food safety
- Use refrigerated pizza with a known storage history; refrigerate within 2 hours, or 1 hour when above 90°F / 32°C.
- Use refrigerated leftovers within 3–4 days and reheat to 165°F / 74°C, measured with a food thermometer.
- Discard pizza with unsafe or uncertain storage history. Smell and appearance cannot confirm that food is safe.
Skillet revive method
Warm the pan
Warm a dry skillet over medium-low heat, then place one or two slices crust-side down.
Look for The slices lie flat without overlapping.
Crisp the base
Heat uncovered for about 2–3 minutes, checking the bottom. Reduce the heat if it darkens too quickly.
Look for The base firms up without burning.
2:30 suggested timingWarm the topping
Add a few drops of water to the bare pan beside the pizza and cover briefly. Keep water off the crust.
Look for The trapped steam warms the topping; open the lid away from your face.
45s suggested timingCheck the temperature
Use a food thermometer to check for 165°F / 74°C through the thick part. Continue heating gently if needed.
Look for Both the base and toppings are hot; melted cheese alone is not the safety test.
Finish uncovered
Uncover briefly to release surface moisture, then serve.
Look for The crust stays firm rather than steaming in a stack.
Fix common problems
Microwaving plain on a plate. Moisture migrates into the crust and cheese turns rubbery.
Bottom browning too fast? Lower the heat before the cheese is fully warm.
Crust still soft? Uncover and finish another minute.
Common questions about this method
Why is the crust burning while the cheese is cold?
Can reheating rescue pizza left out overnight?
No. Discard perishable pizza that has spent more than 2 hours at room temperature, or 1 hour above 90°F. Reheating is for properly stored leftovers.
Other methods, in full
Open any method to read its preparation and steps side by side with your current choice.
Crispiest crustAbout 10 min
For 1–2 refrigerated pizza slices, crisp the base uncovered in a dry skillet over medium-low heat for about 3–4 minutes. Turn heat low, add a few drops of water beside the pizza away from pooled oil, and cover briefly. Verify 165°F / 74°C in the thick topping before finishing uncovered.
Preparation
1–2 refrigerated slices
Ingredients
- 1–2 refrigerated pizza slices
- A few drops of water
Equipment
- Skillet wide enough for a single layer
- Lid that fits the skillet
- Spatula
- Instant-read food thermometer
Start with properly refrigerated leftovers, used within 3–4 days. Water goes beside the slices, away from any pooled oil.
Start dry
Place 1–2 refrigerated slices in a dry skillet over medium-low heat. Leave uncovered for 3–4 minutes, checking the base early.
Look for The base is crisping without black patches.
3:00 suggested timingWarm the topping
Turn the heat low. Place a few drops of water on a clear part of the pan beside the pizza, away from pooled oil, and cover briefly.
Look for Cheese softens and the topping heats.
Keep hands clear of steam.
30s suggested timingCheck the temperature
Measure the food in the thickest topping area. Continue on low, covered as needed, until it reaches 165°F / 74°C.
Look for No checked area is below 165°F.
Finish uncovered
Remove the lid and let surface moisture evaporate briefly. Lift out as soon as the crust is crisp enough.
Look for A crisp base with hot topping.
No stove (oven)About 20 min, including preheat
Place 1–2 refrigerated pizza slices on a preheated rimmed sheet in a 375°F / 190°C oven. Start checking after 8 minutes and continue until the thick topping reaches 165°F / 74°C. Loosely shield toppings with foil if they brown before the center heats.
Preparation
1–2 slices
Ingredients
- 1–2 slices refrigerated pizza
- No added oil required
Equipment
- Oven
- Rimmed sheet pan
- Spatula and dry oven mitts
- Instant-read food thermometer
Keep slices in one layer. The time is an estimate; thick toppings need longer than a thin cheese slice.
Preheat the oven
Heat the oven to 375°F / 190°C with a rimmed sheet pan inside. Have dry oven mitts and a spatula ready.
Look for The oven and pan are fully preheated.
Arrange the slices
Carefully place 1–2 refrigerated slices on the hot sheet, leaving space between them.
Look for One layer without overlapping crusts.
Warm through
Begin checking after 8 minutes. If the topping browns too quickly, shield it loosely with foil while the center continues heating.
Look for Cheese softens; crust is not burning.
Measure the food
Check the thickest topping area with a food thermometer. Continue until it reaches 165°F / 74°C; a thick slice may need longer.
Look for At least 165°F in the checked areas.
Serve without stacking
Lift the slices out with a spatula. Serve promptly, or set on a rack briefly so trapped steam does not soften the base.
Look for Hot topping and a crisp base.
Multiple slicesAbout 20 min, including preheat
For 4–6 refrigerated pizza slices, preheat a sheet pan in a 375°F / 190°C oven. Arrange slices without overlap and start checking after 8–10 minutes. Rotate or loosely cover darkening toppings as needed, and verify 165°F / 74°C before serving without stacking.
Preparation
4–6 slices
Ingredients
- 4–6 slices refrigerated pizza
- No added oil required
Equipment
- Oven
- Rimmed sheet pan
- Spatula and dry oven mitts
- Instant-read food thermometer
Keep slices in one layer. The time is an estimate; thick toppings need longer than a thin cheese slice.
Heat the oven
Preheat the oven to 375°F / 190°C with a baking sheet inside.
Look for The oven has reached its set temperature.
Use dry oven mitts when handling the sheet.
Space the slices
Arrange slices on the hot sheet with a little space between them.
Look for No slices overlap.
Warm evenly
Begin checking after 8–10 minutes. Rotate the sheet if one side browns faster; tent with foil if toppings darken before the center heats.
Look for The topping is hot and the base firms up.
Check and serve
Verify 165°F / 74°C in the thick part of the slices. Serve without stacking while hot.
Look for The thermometer confirms reheating is complete.
Adapt to your setup
Sources behind the method
Evidence status: Published-method synthesis, not an original Best Way comparison. Reheating temperature and storage boundaries follow the linked USDA guidance; times are starting points.
Sources open in a new tab. Verify important safety guidance with the linked authority and your product manufacturer.
Based on published sources
Published-method synthesis, not an original Best Way comparison. Reheating temperature and storage boundaries follow the linked USDA guidance; times are starting points.
Updated 2026-09-05. Clarified when to uncover the skillet, how to check reheating temperature, and which lid to use. Read our testing standards →
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