You know that moment when you open the fridge and see last night’s pizza box? The microwave is right there, and it will get the job done in ninety seconds. It will also turn the crust into a sad, chewy sponge. I ate microwaved pizza for years before I learned the skillet trick, and I am never going back.

The skillet method

1. Put a nonstick or cast iron skillet on medium heat. No oil needed.
2. Place the pizza slice in the pan, crust side down.
3. Cover the pan with a lid for two to three minutes. The trapped heat melts the cheese from the top while the crust crisps on the bottom.
4. Check the bottom. When it is golden and crisp, take it out.

That is it. The result is closer to fresh pizza than anything I have had from a place that reheats slices.

Why the lid matters

Without the lid, the cheese stays cold while the crust burns. The lid traps the steam and heat, so the toppings warm through at the same rate as the crust. Two minutes covered, then one more minute uncovered if you want extra crunch.

Other methods, ranked

• Skillet, covered: best. Crisp crust, melted cheese.
• Oven at 375 degrees: good for multiple slices. Put them directly on the rack for a crispier bottom.
• Air fryer: great if you have one. A few minutes at 350 degrees and the crust comes out crackly.
• Microwave: fastest, worst. The crust turns rubbery and the cheese sweats.

What about soggy toppings

If your pizza has a lot of wet toppings like pineapple or fresh tomato, pat them dry with a paper towel before reheating. It sounds fussy, but it stops the slice from turning into a puddle.

I keep a slice of cold pizza in the fridge on purpose now, just so I have an excuse to do this.