Yes, an air fryer is one of the best ways to reheat pizza. It re-crisps the crust while melting the cheese, which a microwave alone can't do.
Microwaved leftover pizza has a specific problem: the cheese gets hot fast but the crust turns soft and a little rubbery. An air fryer solves that because dry, circulating heat crisps the bottom back up instead of steaming it.
It only takes a few minutes, so it's less about whether it works and more about not walking away and overshooting it.
Set the air fryer to 350°F and heat slices for 3-5 minutes, checking at the 3-minute mark. Thin, crackery crust needs less time than thick or stuffed crust.
If the cheese is bubbling before the crust crisps, drop the temperature to around 325°F and give it one more minute rather than cranking the heat higher, which risks burning the toppings before the crust catches up.
A piece of parchment or a perforated liner under the slice catches drips and makes cleanup easier without blocking airflow.
For crust that actually crisps back up, the air fryer beats both the microwave and the oven on speed. Keep slices in a single layer and check them a minute early the first time, since ovens and air fryers vary by brand.
Around 350°F works for most slices. Thick or deep-dish pizza does better closer to 325°F so the crust and toppings heat through evenly without burning.
No, pizza already has enough fat from the cheese and toppings. Added oil isn't needed and can make the crust greasy instead of crisp.
Yes, straight from frozen, it just needs more time, typically 6-8 minutes at 350°F, checking partway through so the toppings don't overcook before the crust warms.
Slices are likely overlapping or stacked, which blocks the hot air from reaching the bottom crust. Reheat in a single layer with space between pieces.