The microwave heats pizza quickly but softens the crust because moisture cannot escape. It is still useful at work, in a dorm or whenever another appliance is unavailable.
Use reduced power when possible
Medium power gives the centre time to warm without turning the edge hard and the cheese rubbery.
Heat in short intervals
Start with 20 to 30 seconds for one slice, then reassess. Thick pizza may need more time.
Avoid covering tightly
A loose microwave-safe cover controls splatter, but sealing in steam makes the crust softer.
Use a two-step method
Microwave a thick cold slice until the centre is warm, then crisp the bottom briefly in a skillet or toaster oven.
Verify thick slices
Reheat leftovers to 74°C (165°F), particularly dense deep-dish or meat-topped pizza.
Why the crust changes
Microwaves excite water in the food. Steam softens the base, while extended heating can drive moisture from the rim and make it tough. Lower power and short intervals reduce the difference between the centre and edge.
Improve an office-lunch result
Let the refrigerated slice sit only while preparing the plate, microwave at reduced power and allow a brief standing period. Do not leave it at room temperature for a long warm-up. A microwave crisper tray can help if the appliance instructions support one.
| Priority | Best method |
|---|---|
| Fastest possible | Microwave in short intervals |
| Crispest base | Skillet or oven |
| Thick slice centre | Microwave briefly, then oven or skillet |
| Several slices | Oven |
| Office lunch | Microwave with reduced power |