Can You Reheat Pizza in the Microwave?

The Quick Answer: Yes, With One Real Trade-Off

I’ve reheated more cold slices in a microwave than I’d like to admit — it’s the reheating method most of us reach for at 11 p.m.

The short answer is yes, you can absolutely reheat pizza in the microwave — it’s just going to trade a little texture for a lot of speed.

Microwaves heat food by exciting water molecules, and pizza crust doesn’t have a ton of moisture to begin with, so it can go from warm to chewy-tough fast.

That said, there are a couple of tricks that make a real difference, and I’ll walk through exactly how I do it. If you want the full rundown for a specific pizza chain’s leftovers, I’ve also broken down how to reheat Dominos pizza and how to reheat Pizza Hut separately, since box thickness and cheese blend change the timing slightly.

How to Reheat Pizza in the Microwave (Step by Step)

The method matters more than the appliance here. I’ve found the difference between a sad, rubbery reheat and a genuinely decent one usually comes down to two things: power level and a little added moisture.

The Basic Microwave Method

Put one or two slices on a microwave-safe plate, not stacked on top of each other.

Microwave on 50% power for 30 seconds, check it, then add 15-second bursts until the cheese is melted and the center feels hot to the touch.

Lower power matters — full blast tends to overcook the edges of the crust while the center stays cool.

The Mug-of-Water Trick

This is the one tweak I always tell people to try if they haven’t already: put a small microwave-safe mug of water next to the plate before you start heating.

The water absorbs some of the microwave energy and adds humidity to the chamber, which helps keep the crust from turning into a hard cracker.

It’s not magic — your crust still won’t be crisp — but it noticeably softens the toughening effect. For the full walkthrough with exact timings, see how to microwave pizza.

Microwave-to-Skillet Combo

If I have an extra two minutes, I’ll microwave the slice for 20-30 seconds just to melt the cheese, then finish it in a dry skillet over medium heat for 60-90 seconds to crisp the bottom back up.

This gets you 90% of the way to oven quality without waiting for a full preheat.

Microwave vs Oven vs Skillet vs Air Fryer

Every method has a trade-off between speed and texture. Here’s how I’d rank them if you’re deciding which one to use tonight.

Why Microwaved Pizza Crust Turns Chewy or Soggy

This comes down to basic food science, not bad luck.

Microwaves work by agitating water molecules in food, and that moisture migrates outward as steam while the slice heats.

On crust, that steam has nowhere to escape, so it gets trapped between the toppings and the bread, leaving you with a soft, sometimes soggy bottom instead of a crisp one.

Ovens and skillets, by contrast, use dry heat that evaporates surface moisture rather than trapping it, which is why they crisp instead of steam.

The USDA’s FoodData Central database is a good reminder that pizza is a genuinely dense, high-moisture food — cheese, sauce, and dough all hold water differently, which is part of why reheating it evenly is trickier than reheating a single ingredient.

Does Microwave Wattage Change the Timing?

Every microwave I’ve owned has behaved a little differently, and wattage is the reason why.

A standard home microwave runs somewhere between 700 and 1200 watts, and the times in this article assume something in the 1000-watt range, which is the most common.

If your microwave is on the lower end, closer to 700 watts, add 15-20 extra seconds to whatever the recipe suggests, since it simply takes longer to bring the same slice up to temperature.

Higher-wattage microwaves, 1100 watts and up, can actually overcook the edges before the center is hot, so drop the power level to 40% instead of 50% and stick with shorter bursts.

If you don’t know your microwave’s wattage, it’s almost always printed on a sticker inside the door or on the back panel, and it’s worth checking once so you’re not guessing every time.

Food Safety: How Long Leftover Pizza Is Good For

Texture aside, there’s a real safety window you need to respect with leftover pizza, since it usually has dairy and meat toppings that can support bacterial growth.

According to the USDA FSIS guidance on leftovers and food safety, cooked food shouldn’t sit at room temperature for more than 2 hours — or just 1 hour if it’s above 90°F, like on a patio in summer.

Refrigerated leftover pizza is safe for 3 to 4 days, and after that it’s best to toss it rather than risk it.

When you do reheat, the FDA’s food safety guidance recommends bringing leftovers back up to an internal temperature of 165°F, checked with a food thermometer if you’re unsure.

One thing that trips people up: a slice can look and feel hot on the outside while the center, especially under a thick layer of cheese, is still lukewarm — that’s exactly where bacteria can linger.

If in doubt, microwave a little longer rather than trusting a quick surface touch-test.

Storing Leftover Pizza So It Reheats Better

How you store the pizza the night before actually changes how well it reheats, and this is a step people skip.

Let the pizza cool to room temperature for no more than 30-45 minutes before boxing it up, since sealing it while it’s still steaming traps condensation that makes the crust soggy before it even hits the fridge.

Wrap individual slices in foil or parchment rather than piling them into the original box loosely, since separated slices reheat more evenly than a stack that’s steaming itself.

Store slices flat rather than standing them on edge, which helps toppings stay put instead of sliding off when you reheat.

If you know you won’t get to it within 3-4 days, freeze it instead — wrap slices individually in plastic wrap, then foil, and they’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating for the most even results.

Special Cases: Different Pizza Styles

Not all pizza reheats the same way, and the thickness of the crust or the amount of filling changes your timing.

Stuffed Crust Pizza

Stuffed crust needs more time and a lower power setting so the cheese-filled edge heats through without the toppings drying out.

I’d start at 45 seconds on 50% power and check before adding more — for the full method, see how to reheat stuffed crust pizza.

Deep-Dish or Thick-Crust Pizza

Thick or deep-dish pizza is genuinely one of the harder foods to microwave evenly, since the center of the crust can stay cool while the toppings scorch.

Cutting a thick slice in half lengthwise before microwaving helps heat penetrate faster.

Chain Pizza Leftovers

Different chains use different dough hydration and cheese blends, which changes how they behave in the microwave.

I’ve covered the specifics for how to reheat Papa Johns pizza if that’s what’s in your fridge tonight.

Thin-Crust and Flatbread Pizza

Thin crust is actually the easiest style to microwave since there’s less bread mass to heat through, so it usually only needs 20-30 seconds total.

Watch it closely though, since thin crust goes from warm to leathery faster than a thicker pie, and there’s very little margin for error once the cheese starts bubbling.

Common Microwave Pizza Mistakes

Most bad microwave reheats come down to a few repeat mistakes I still catch myself making when I’m rushing.

Skipping the water trick and blasting on full power is the biggest one — it turns crust leathery fast.

Stacking slices on top of each other is another; it traps steam between them and leaves you with a soggy middle layer.

Reheating straight from the fridge without letting the plate sit a minute afterward means the center can still be cooler than the edges.

Microwaving on a paper towel-lined plate can help absorb a bit of surface grease and steam, but skipping this step entirely and using a bare plate is fine too if you’re using the water-mug trick already.

Reheating a whole pizza at once instead of individual slices is a common one — a full pie heats wildly unevenly in a microwave, with the center staying cold long after the edges are scalding.

And don’t forget the sides — if garlic knots or breadsticks came with your order, they reheat differently than the pizza itself; here’s how to reheat garlic knots so they don’t turn into little bricks.

Troubleshooting: When It Still Comes Out Wrong

Even with the right method, sometimes a slice comes out worse than expected, and it’s usually one of a few fixable issues.

Cheese is rubbery but the crust is still cold: your power was too high for too short a burst. Drop to 40-50% power and add time in smaller increments so the heat has a chance to travel through the crust before the cheese overcooks.

Crust is soggy even with the water trick: the slice was probably stored while still warm, trapping condensation in the box overnight. Next time, let it cool fully before refrigerating, and finish this reheat in a dry skillet for 60 seconds to recover some crispness.

Edges are hard but the center is still cool: this is classic uneven microwave heating, often worse in older or smaller microwaves without a rotating turntable. Rotate the plate manually halfway through, or cut a thick slice in half to help heat reach the middle faster.

Toppings slide off when you pick it up: this usually means the cheese never fully re-melted. Give it another 10-15 seconds rather than assuming it’s simply structurally unstable.