Pizza is one of the most common leftovers around, but it’s also notoriously difficult to coax into a reasonable facsimile of its former self after a couple nights spent in the fridge. Sure you can pop a slice in the microwave or toaster oven in a pinch — some people just eat it cold — but the end result will always be soggy. If you really want to get as close as possible to restoring pizza to its fresh-from-the-pizzeria glory days, there are a couple techniques you should always have in your back pocket.
If you want your reheated slice to get its crispy crust back, you need to take a couple cues from pizza ovens: They get really, really hot, and their deck (the floor where the pizza sits) is also really, really hot. So instead of putting a cold baking sheet into the oven, keep the pan (or even better, pizza stone) in the oven while it’s pre-heating to 450 degrees F. Then pop the pizza onto it, let it get nice and hot and bubbly in the oven, then let it rest out of the oven (still on the hot baking sheet) for about 5 minutes until it cools slightly.
Yes, you can reheat pizza on a stovetop. If you’re only reheating a slice or two and you happen to have a heavy skillet or cast-iron pan handy, it’s the way to go. First, get the skillet nice and hot under medium heat. Then add the pizza, put some aluminum foil over the top to trap some steam to reheat the cheese and toppings, and give it about five or so minutes, until the crust is crisp and the toppings have re-melted. Voila!