Because we typically get thicker Greek-style pizza and I prefer a really crispy bottom crust, I find the air fryer can make it tricky to get the right crisp on the bottom crust and still adequately reheat the cheese and toppings, without completely drying out the, um, crust crust.
The air fryer's super easy and generally gets about 80% of the ideal result, but if I feel like putting a little more effort into it (seems strange to type that when referring to leftover pizza), the best method is in a frying pan...
Add pizza slices, turn on burner medium high. Once the bottom starts crisping, add a splash of water around the edge (so it doesn't contact the crust and ruin the newly achieved crispness) and cover with a lid... The steam reheats the toppings and perfectly melts the cheese into gooey greatness. Roughly the same time and slightly more effort, but for my preferences, achieves a better-than-fresh-take out result.
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