Why Reheating Pizza Correctly Actually Matters
Leftover pizza is one of life’s better things — but only if you reheat it right. The goal is the same as when it came out of the oven: crispy bottom, melted cheese, hot toppings. Get that right and it’s basically a second meal. Get it wrong and you’re eating wet cardboard.
The method you use matters, but so does the crust type. Our crust options — Original, Golden, and Thin — each behave a little differently when reheated. We’ll cover all three at the end.
Method 1: Oven (Reliable, No Supervision Required)
Preheat your oven to 400°F. Put the slices directly on the oven rack or on a baking sheet. Bake for 8–10 minutes. That’s it.
The oven method works well for Golden Crust and Original Crust. It re-crisps the bottom, melts the cheese evenly, and heats the toppings all the way through. The downside: you have to wait for preheat. For 2–3 slices, it’s overkill but it works great. For a half pizza or more, it’s the best option.
Don’t cover with foil — that traps steam and softens the crust. Just go naked in the oven at 400°F.
Method 2: Skillet + Lid (The Best Method, Full Stop)
This is the one. Heat a skillet or cast iron pan over medium heat for two minutes. Place your pizza slices in the pan — no oil needed. Let them cook for 2–3 minutes until the bottom is crispy again. Then add a few drops of water to the side of the pan (not on the pizza) and immediately cover with a lid for 1 minute. The steam melts the cheese from the top while the pan crisps the bottom.
Result: crispy bottom, melty cheese, hot toppings. It’s better than freshly delivered in some cases because the bottom crisps up more than it does in a pizza box. The whole thing takes under 5 minutes with no preheat time.
Method 3: Air Fryer (Fast, Crispy, Good for 1–2 Slices)
Set your air fryer to 350°F. Place slices in the basket — don’t stack them. Cook for 3–4 minutes. Check it. Another 1–2 minutes if the cheese isn’t fully melted.
The air fryer is great for Thin Crust specifically — it gets the base really crispy without drying out the toppings. For Golden and Original crust, the skillet is still better, but the air fryer is a solid second option when you only have 1–2 slices and don’t want to wait on an oven.
Method 4: Toaster Oven
If you’ve got a toaster oven: 375°F for 6–8 minutes on the rack (not in a tray). Same principle as the full oven but faster preheat and better for small quantities. Works well for all three crust types. It won’t beat the skillet but it’s a solid everyday option.
Why Not the Microwave
The microwave heats from the inside out using moisture. That’s fine for soup. For pizza, it turns the crust into rubber and makes the cheese watery. The bottom goes from crispy to soggy in 90 seconds.
If you’re in an absolute emergency, 30 seconds in the microwave next to a glass of water can reduce sogginess slightly — but it’s still not good pizza. You have four better options above. Use one of them.
Tips by Crust Type
Golden Crust: Holds up the best of all three. The butter content in the crust means it re-crisps really well in a skillet or oven. This is actually the crust that benefits most from the skillet method — the bottom gets almost shatteringly crisp. See the top 5 pizzas to see which ones use Golden.
Original Crust: Also reheats well in the oven or skillet. Slightly softer than Golden, which means the skillet method’s steam step is especially important to get the cheese back to fully melted.
Thin Crust: Thinner = faster. Air fryer at 350°F for 3 minutes works great. Oven works fine at 400°F for 6–7 minutes. Just watch it — thin crust can go from perfect to overdone quickly. Don’t walk away from the air fryer with thin crust in it.
Or Just Order Fresh
Reheating is a skill worth having. But honestly? Fresh Godfather’s is better than day-old Godfather’s, even with the skillet method. If you’re craving it, order it. Check out the pizza and wings movie night combo or browse the sides to round out your order. And while you’re at it, check the full menu — you might find something new to try alongside whatever you’re reheating.
The make our crust at home guide is there if you want to recreate it yourself. But there’s no substitute for the real thing, fresh out of our oven.
What’s the best way to reheat pizza without making it soggy?
The skillet method. Heat a pan over medium, cook the slice bottom-side down for 2–3 minutes, then add a few drops of water to the side of the pan and cover with a lid for 1 minute. Crispy bottom, melted cheese, no sogginess.
Can you reheat Godfather’s Pizza in an air fryer?
Yes. Set it to 350°F for 3–4 minutes. Works especially well for Thin Crust. Check it at 3 minutes and add another minute if the cheese isn’t fully melted.
How long does leftover Godfather’s Pizza last in the fridge?
3–4 days is the safe window. Store it in an airtight container or wrap tightly in foil — don’t leave it in the open box. Golden Crust especially stays good for the full 4 days.
What temperature should I reheat pizza in the oven?
400°F for 8–10 minutes, directly on the rack or a baking sheet. No foil cover — you want dry heat to re-crisp the crust, not steam to soften it.
How do you reheat Taco Pie without ruining the toppings?
Remove the lettuce and tomatoes before reheating — those are added fresh and don’t hold up to heat. Reheat the pizza base using the skillet or oven method, then put the cold toppings back on after. Works perfectly.
Got leftovers you’re ready to fix — or ready to order something fresh? We’re here either way.
