The Microwave Crime

I reheated leftover pizza in the microwave for years and ate rubbery crust with molten cheese that burned the roof of my mouth. I knew it was wrong and I did it anyway, because it was fast. Then I tried the pan method and realized crispy leftover pizza is one minute away.

The Skillet Method

This is the fastest way to get a crispy crust:

1. Put a nonstick or cast iron skillet on medium heat
2. Place the pizza slices in the dry pan, no oil needed
3. Cook for two minutes, then add a few drops of water to the side of the pan and cover it
4. Let it steam for about a minute, then uncover

The dry heat crisps the bottom, and the quick steam melts the cheese without turning the crust soggy. Two minutes, and the pizza is better than it was last night.

The Oven Method for Bigger Batches

For more than two slices, the oven wins. Preheat to 375 degrees and put the pizza directly on the oven rack, not on a baking sheet. The rack lets air hit the bottom and keeps it crisp. A sheet pan traps steam underneath and softens the crust.

Heat for five to seven minutes, or until the cheese bubbles. Put a piece of foil on the rack below if you do not want drips on the oven floor.

What Never Works

The microwave ruins crust, period. It steams the bread from the inside and turns it to rubber. The air fryer is better than the microwave but dries out the cheese, so keep an eye on it. The toaster oven works like a mini oven and is fine if you have one.

• Skillet: crispy bottom, melted cheese, two minutes
• Oven rack: best for multiple slices
• Air fryer: okay, but watch the cheese
• Microwave: never, unless you like rubber

Leftover pizza is now my favorite part of ordering pizza. The skillet trick takes the same time as the microwave and the result is not even close.