Historically, I'll nuke the pizza for about forty-five seconds to a
minute and then I put it on either a frying pan or cast iron
skillet. The whole slice is hot already and teh pan crunches the
bottom. Comes out perfectly every time.

I don't have an air fryer and I keep hearing about their miraculous
means of cooking without oil, yet frying the food as if oil were
used. I'm skeptical and no one I know has provided a food sample to
prove it.

Daniel
Visit me at: gopher://gcpp.world

Dave Smith > writes:
> I hate to reheat anything with flour in the microwave. I didn't want
> to waste a lot of electricity to heat up the oven just for a couple
> slices of pizza. Someone here had said that she reheating pizza in a
> cast iron pan. I tried that. It did a great job on the crust, but did
> nothing for the top. I tried putting a cover of it, and a dribbling a
> little water into the pan before covering, but just couldn't get it
> right.
>
> Today I tried it in the air fryer. I turned it on high and pre-heated
> it for 5 minutes and then put in the pizza. I checked it after 3
> minutes. Perfect. The top was heated through and the crust had a great
> texture.