A little fire for tomorrow.
Pizza, round two.
Left a slice for later? Here’s how to bring back a crisp base and melted cheese at home.
Store it well.
Cool leftovers quickly, cover and refrigerate within two hours. Keep your fridge at 0–5°C and enjoy your leftover pizza within two days.
If it has been left out overnight, discard it. Reheating cannot make badly stored food safe.
Heat it through.
Reheat only once, until piping hot throughout. Aim for at least 70°C at the centre of the slice, checked with a food thermometer.
The times below are starting points for chilled slices. Appliances, slice size and toppings vary; the temperature check matters more than the timer.
In the oven.
- Preheat to 180°C fan / 200°C conventional, with an oven-safe tray inside.
- Take the pizza out of its box. Place chilled slices on the hot tray in a single layer.
- Start checking after 6–8 minutes. Continue until the centre is at least 70°C and the toppings are piping hot throughout.
The hot tray helps crisp the base. Let the slice cool enough to handle before eating.
In an air fryer.
- Follow your appliance instructions and preheat to 160°C if required.
- Put chilled slices in a single layer, leaving space for air to circulate.
- Start checking after 4 minutes. Continue until the centre reaches at least 70°C; thicker toppings may need longer.
Check frequently so the crust doesn’t burn before the middle is hot.
A few small tips.
Keep the cardboard out. Never put the pizza box in an oven or air fryer.
Give slices space. Reheat in batches rather than stacking them.
Prefer a microwave? Follow its instructions and heat until piping hot throughout. The crust will be softer than with an oven.
Food-storage and reheating guidance: Food Safety Authority of Ireland ↗ and FSAI temperature control ↗. Oven and air-fryer settings are practical starting points, not guaranteed reheating times.