Most leftover pizza reheats best in an air fryer in 3–5 minutes at 350–375°F, depending on slice thickness and topping load.
Why Air Fryers Reheat Pizza So Well
Leftover pizza in a regular microwave often turns floppy, with a rubbery crust and cheese that heats in odd patches. An air fryer fixes that by blowing hot air around each slice, drying the crust just enough while warming the toppings.
The basket design also lifts pizza off a solid tray, so hot air can reach the underside of the slice. That airflow turns yesterday’s soggy base into a crisp bite again, even when you start with fridge cold pizza.
An air fryer gets hot fast, so you waste less time preheating and waiting for that first bite.
How Long To Reheat Pizza In An Air Fryer? Timing Basics
Most standard pizza slices reheat well in three to five minutes at 350–375°F with the basket preheated. Thin slices often finish closer to the three minute mark, while thicker or heavily loaded slices may run to five minutes or a touch longer.
Frozen cooked pizza needs extra time. Start from 320–340°F for four to six minutes so the center can thaw and warm without burning the cheese. You can always add an extra one to two minutes if the slice still feels cool in the middle.
| Pizza Style | Temperature | Typical Time |
|---|---|---|
| Thin Crust Slice (Refrigerated) | 350°F | 3–4 minutes |
| Regular Hand Tossed Slice | 360–375°F | 3–5 minutes |
| Thick Crust Or Pan Slice | 360–375°F | 4–6 minutes |
| Deep Dish Slice | 350°F | 5–7 minutes |
| Stuffed Crust Slice | 350°F | 4–6 minutes |
| Frozen Cooked Slice | 320–340°F | 4–7 minutes |
| Neapolitan Style Slice | 325–340°F | 2–4 minutes |
Step By Step Method For Reheating Pizza In An Air Fryer
Preheat The Air Fryer Basket
Set the air fryer to 350–375°F and let it run for two to three minutes before you add pizza. That short preheat gives the heating element time to reach full power and cuts down on soggy crust, especially near the center of each slice.
Prepare The Pizza Slices
Pull the pizza from the fridge and separate the slices so they do not stick together. Brush or spray a small amount of oil on the crust edge if it felt dry when cold. That tiny layer helps the rim brown without turning brittle.
If cheese or toppings slid off in storage, tuck them back on top. Large clumps of toppings slow heating, so spread them in an even layer for steady results.
Arrange Slices In The Basket
Place one to three slices in a single layer in the basket, with a bit of space between each piece. Crowding slices blocks airflow and traps steam, which leads to limp crust and uneven heat.
For sticky cheese or a delicate nonstick coating, line the basket with a sheet of parchment cut to size and punched with a few holes. You can also use a vented air fryer tray. Avoid heavy foil that covers every air vent.
Reheat And Check Halfway
Heat the slices for two minutes, then pull out the basket. Check the cheese and crust. If the cheese is already bubbling hard and browning, lower the temperature by ten to twenty degrees and give it one more minute.
If the cheese looks soft but not fully melted, keep the temperature steady and cook for another one to three minutes. Thick crust or deep dish slices may want a quick extra minute on the lower rack position if your air fryer has one.
Verify Heat And Serve
When you think the pizza is ready, touch the center of the slice with a clean finger or the back of a spoon. It should feel hot, not just warm. Food safety agencies such as the FDA safe food handling advice recommend reheating leftovers until the middle reaches 165°F, so a quick thermometer check gives extra assurance for thick slices.
Let the pizza rest for one minute before you bite in. That short pause lets bubbling cheese settle and keeps the roof of your mouth safe while the crust stays crisp.
How Reheat Time Changes With Pizza Style
Thin And New York Style Slices
Thin crust slices usually bounce back fast in the air fryer basket. With a light layer of cheese and toppings, they often need just three minutes at 350–360°F, plus a quick flip in the last thirty seconds if the base still feels soft.
Watch these slices closely near the end, because exposed cheese darkens fast when the crust has already dried out. If you reheat several rounds, you may even shave thirty seconds off later batches once the basket stays hot.
Regular Hand Tossed Slices
A typical takeout pizza slice falls into this category. A crust that is not too thin and not too thick needs a balance of time and temperature to keep the base crisp without drying out the crumb.
Start with 360–375°F for about four minutes, then check. If the crust edge browns before the cheese melts, drop the heat a little and cook in short bursts until the slice feels hot.
Thick Crust, Pan, And Deep Dish
Thick slices hold more dough and sometimes pan oil, so the center takes longer to heat. Start at 350°F for five minutes with these styles, then check the bottom of the crust.
If the base looks pale while the cheese bubbles, lower the temperature a bit and extend the time in one minute steps. You can move the slice closer to the bottom element for the last minute if the crust still feels soft.
Delicate Or Neapolitan Style Pies
Neapolitan style crust burns quickly because it already carries plenty of char from the original bake. For this style, use 325–340°F and check at two minutes. The goal is to wake the cheese and toppings while keeping the crust flexible and light.
If you reheat this type of pizza a lot, consider using a perforated pizza pan sized for your air fryer. That tray keeps the soft base from drooping through the basket while still letting air reach the underside.
Reheating Pizza In An Air Fryer For Crispy Results
Many home cooks ask how long to reheat pizza in an air fryer because they want the crunch of a fresh slice without turning the cheese tough. Time matters, but so do temperature, spacing, and how you stored the leftovers.
Cold pizza straight from the fridge releases steam as it heats. If slices sit on top of each other, that moisture soaks the crust, so keep them in a single layer even if you need two batches.
Reheat Time For Refrigerated Vs Frozen Slices
Refrigerated slices usually land in the three to five minute window at 350–375°F. Frozen cooked pizza needs closer to six or seven minutes, starting at a slightly lower temperature, so the middle can thaw in time.
For frozen slices, feel the crust after four minutes. If it still feels stiff or icy, keep cooking in short bursts, then raise the temperature for the last minute or two to sharpen the crust.
Safe Storage Time Before Reheating
Safe reheating starts with safe storage. The USDA leftovers and food safety guidance notes that perishable food should not stay in the temperature danger zone between 40°F and 140°F for more than two hours. Pizza that sat out longer than that should be thrown away.
Once in the fridge, leftover slices usually stay safe for three to four days if stored in a sealed container or wrapped tightly. Past that point quality drops fast and the risk of spoilage climbs, even if the pizza still smells fine.
| Problem | Likely Cause | Simple Fix |
|---|---|---|
| Soggy Or Limp Crust | Slices stacked or basket not preheated | Preheat basket and reheat slices in a single layer |
| Burnt Cheese, Pale Base | Temperature too high for slice thickness | Lower heat by 10–20°F and add time in short steps |
| Dry, Tough Crust Edge | Reheat time too long or especially lean dough | Brush crust edge with a touch of oil before heating |
| Cheese Slides Off | Slice tilted in basket or heavy toppings | Lay slice flat and spread toppings in a thin even layer |
| Cold Middle | Slice extra thick or frozen center | Lower temperature slightly and extend time by one to two minutes |
| Dry Toppings | Heat too high for lean toppings | Cover slice loosely with vented foil during last minute |
| Chewy Cheese | Slice overheated after cheese melted | Check a minute sooner and shorten time for later batches |
Air Fryer Vs Other Ways To Reheat Pizza
Air Fryer Vs Microwave
A microwave wins for pure speed, but it sends energy straight into the water inside the crust and toppings. That extra steam softens the base and can make cheese feel rubbery once it cools again.
An air fryer takes a couple more minutes but dries the surface of the crust as it heats. Hot air movement keeps melted cheese bouncy instead of limp and restores some of the structure you get from the original bake.
Air Fryer Vs Oven
A hot oven can match an air fryer for crust quality, especially for whole pizzas, but it takes longer to preheat and uses more energy for just one or two slices.
With an air fryer, the heat source sits much closer to the food and the chamber volume stays small. That design means you reach the same crisp base in less time while using less power, which suits small portions or solo late night slices.
Air Fryer Vs Skillet
A skillet on the stovetop works well for single slices, since the hot pan browns the base while a lid traps steam to melt the cheese, but it needs more active attention.
An air fryer narrows the variables to temperature and time. Once you know how your model behaves, you can repeat the same settings for leftover pizza without constant babysitting at the stove.
Fine Tuning Time For Your Own Air Fryer
Every air fryer runs a bit differently, so think of time ranges as a starting point instead of rigid rules. Power level, basket size, fan strength, and how tightly the chamber seals all affect how heat reaches your slice.
The best way to lock in your ideal setting is to run a few test slices from the same pizza and note the temperature, time, and crust look. Next time you ask how long to reheat pizza in an air fryer, your notes will tell you.
Once you dial in those numbers, reheating leftover pizza becomes quick, repeatable, and satisfying. You spend a few minutes pressing buttons, and in return you get slices that taste close to fresh pie instead of sad microwave leftovers at home tonight.