Better than the oven, and a thousand times better than the microwave.
| Pizza | Temp | Time |
|---|---|---|
| Leftover slice, thin crust | 350° (175°) | 3 min |
| Leftover slice, thick / pan crust | 350° (175°) | 4 min |
| Whole slices, stacked <3 (single layer) | 350° (175°) | 4–5 min |
| Frozen pizza (store-bought, sliced) | 380° (195°) | 7–9 min |
| Fresh-baked-to-order slices | 380° (195°) | 5–6 min |
🌡 Don't stack more than 2 slices — overlapping slices steam each other and go soggy. Cook in batches if you're reheating a whole box.
1. Using the microwave. Microwaves reheat by boiling water — which is exactly what turns crust into a sponge. It's the one appliance that can't do pizza.
2. Cranking it to max. At 400 °F+ the cheese browns (or burns) before the crust catches up. Keep it at 350–380 °F and give it the extra minute.
3. Overcrowding the basket. Pizza needs moving air on both sides to crisp. One slice in the middle of the basket beats three squeezed together.
Lightly mist the crust with water before it goes in — the steam re-hydrates the inside while the air crisps the outside. The result is a crust that's crunchy on the bite and chewy inside. A mist-control sprayer does this perfectly; a splash just pools.
Pizza night, cleaned up in seconds. A silicone liner under your slices catches the drips — no scrubbing a cheese-caked basket after. The Air Fryer Essentials Kit has 2 reusable liners, a 90-food magnetic times chart, and a mist-control oil sprayer.
Get the kit — $34.99 →The full 90-food times chart · Salmon · Chicken breast · Frozen fries · Bacon