How to Reheat Leftover Pizza (Sourdough or Otherwise)

Leftover sourdough pizza is one of the great breakfasts. But only if you reheat it well. Here are five proven methods, ranked from best to acceptable.

Method 1: Cast iron skillet (best)

The single best way to reheat pizza:

1. Heat a cast iron skillet over medium heat (no oil)
2. Place pizza slices in the dry skillet
3. Cover loosely with a lid or foil
4. Cook 4–6 minutes

The bottom crisps. The cheese melts. The toppings warm through. The result is nearly identical to fresh pizza.

This works because:

• The hot skillet bottom recreates the pizza oven floor
• The cover traps steam to warm the cheese
• The dry pan doesn't add fat or sogginess

Method 2: Oven with a steel or stone

If you have a pizza steel:

1. Preheat oven to 425°F with the steel inside for 15 minutes
2. Place pizza directly on the steel
3. Bake 3–5 minutes

The steel transfers heat to the bottom crust quickly. The result is crispier than fresh.

Without a steel: place pizza on a sheet pan, bake at 425°F for 5–6 minutes.

Method 3: Toaster oven

For one or two slices:

1. Preheat toaster oven to 400°F
2. Place pizza on the rack (not the tray)
3. Toast for 4–5 minutes

The direct heat from the rack mimics a stone bottom. The result is nearly fresh.

Method 4: Air fryer

Air fryers work well for pizza:

1. Preheat to 350°F
2. Place pizza in the basket
3. Cook 3–4 minutes

The air circulation crisps the crust quickly. Some bakers prefer this to the oven for single slices.

Method 5: Microwave (acceptable)

The convenient but compromised method:

1. Place pizza on a microwave-safe plate
2. Place a small cup of water in the microwave alongside
3. Microwave 45–60 seconds

The water helps prevent the crust from getting too rubbery. Still not as good as the other methods.

What to avoid

Cold pizza

Cold pizza is a legitimate option. Some people love it. But if you want to "reheat," do it properly.

Microwave alone (no water)

Standard microwaving makes the crust rubbery. The water cup helps significantly.

Conventional oven preheat for one slice

Wasteful for one slice. Use a toaster oven or skillet instead.

Reheating multiple times

Pizza degrades quickly with multiple reheats. Reheat only what you'll eat.

A morning breakfast

Sourdough pizza for breakfast is underrated:

• Heat a slice in cast iron
• Top with a fried egg
• Sprinkle with red pepper flakes
• Eat with coffee

This is one of the best breakfast applications of sourdough. The pizza dough's flavor depth, plus the egg, plus the cheese — it's complete.

Storage of leftover pizza

For best reheating quality:

Room temperature (4 hours max)

• Original box at room temperature
• Cover with a clean tea towel
• Eat within the same day

Refrigerator (4 days max)

• Stack slices with parchment between
• Cover loosely with foil
• Eat within 4 days

Freezer (3 months)

• Stack slices with parchment between
• Place in zip-top bag
• Reheat directly from frozen using oven method (350°F for 8 minutes)

Why sourdough pizza reheats well

Sourdough crust:

• Stays moister than yeast pizza when stored
• Has structure that re-crisps without falling apart
• Has flavor that holds up over a few days

Yeast pizza often goes stale faster. Sourdough is more resilient.

A side-by-side test

Try the same leftover slice three ways:

• Slice A: Cast iron skillet, 5 minutes
• Slice B: Microwave with water cup, 60 seconds
• Slice C: Cold from the fridge

Compare. Most people prefer A. Some surprisingly prefer C. B is usually last.

The taste test will tell you which method to use going forward.

When to make extra pizza intentionally

If you bake pizza on Friday night, intentionally make extra:

• Friday: 4 pizzas, eat 2
• Saturday breakfast: leftover slices in cast iron with eggs
• Saturday lunch: more leftover slices
• Sunday brunch: still good if reheated properly

A pizza-night cooking session feeds you for two days.

What to do with completely stale pizza

If pizza has been in the fridge 5+ days and the crust is hard:

• Dice and toast as croutons for soup
• Cube and bake into "pizza croutons" for salad
• Crumble into a strata or breakfast bake
• Compost (it happens)

Don't try to "reheat" pizza that's gone too far. Repurpose instead.

A quick guide chart

For one slice of leftover pizza:

The pizza-as-meal-prep idea

Many home cooks use pizza as planned leftovers:

• Make 6 pizzas Saturday afternoon (different toppings)
• Refrigerate 4 of them
• Each weeknight: reheat one for dinner
• Total work: one Saturday afternoon
• Total meals: 4–5 dinners

The variety (different toppings on each) prevents pizza fatigue.

Why this matters

Many people eat leftover pizza poorly because they default to the microwave. With slightly better technique:

• Pizza becomes a high-quality meal, not a sad reheat
• Less food waste (you actually want to eat the leftovers)
• More options for quick meals (great pizza in 5 minutes)

The cast iron skillet method is so much better than microwave that it's worth establishing as a habit.

A philosophical note

Reheating well is part of cooking well. Modern kitchens often treat reheating as an afterthought. But proper reheating extends the value of every meal you cook.

Pizza is the gateway. Once you reheat pizza properly, you'll start applying the same care to other leftovers — and your leftover meals will be transformed.

This is a small change with significant impact on weekly eating quality.