Detroit-style pizza is known for its crisp, cheesy edges and soft, airy center. Reheating it well means warming the middle without turning the crust dry or limp. The oven, a covered skillet, and an air fryer can all work; choose based on how many slices you have and how much time you can spare. Start with pizza chilled in the refrigerator, and use moderate heat so the toppings warm as the crust crisps.
Use the oven for several slices
Heat your oven to 375°F. Set the slices on a baking sheet or directly on the oven rack if you want a firmer base; use a sheet for easier handling and cleanup. Warm them for about 8 to 12 minutes, checking early because slice thickness and ovens vary. The pizza is ready when the cheese is hot and the crust feels crisp at the edges.
For a softer center, cover the slices loosely with foil for the first few minutes, then uncover them to finish. Avoid wrapping the pizza tightly, which can trap steam and soften the crust. If the bottom is browning before the toppings are warm, move the pan to a higher rack or lower the oven temperature slightly.
Crisp one or two slices in a skillet
Place a slice in a dry, nonstick or well-seasoned skillet over medium-low heat. Cover the skillet with a lid to help warm the cheese and center, and cook for several minutes. Check the bottom as it heats; reduce the burner if the crust is darkening too quickly. The low, steady heat helps the base crisp without scorching it.
If the cheese needs more warmth, add a few drops of water to the empty part of the skillet, away from the slice, then cover it briefly. The steam can soften the center while the crust stays in contact with the pan. Keep water off the crust, and remove the lid once the cheese is warm so trapped moisture does not linger.
Try the air fryer for quick reheating
Preheat the air fryer to 325°F if your model recommends preheating. Arrange slices in a single layer with space around them, then heat for about 3 to 5 minutes. Check the center and crust before adding more time; air fryers vary, and the edges can brown quickly. This method works best for a small number of slices.
If the top is already dark but the center still feels cool, lower the temperature and continue in short intervals. Avoid stacking slices, since crowded air cannot circulate evenly. Use tongs or a spatula to remove the pizza, and let it rest briefly before eating so the hot cheese and toppings can settle.
Keep leftovers in good shape
Store leftover pizza in a covered container in the refrigerator once it has cooled, and use it within a few days. Separate slices with parchment if you want to lift them out easily. For longer storage, freeze slices in a sealed freezer-safe container or bag, with parchment between pieces to prevent sticking.
Reheat only the amount you plan to eat, and avoid repeated cycles of cooling and warming. If reheating frozen slices, thaw them in the refrigerator first for more even results, or use a lower oven temperature and allow extra time. Always check that the center is hot before serving.
For a batch of slices, use the oven; for one slice, try a covered skillet; and for a fast crisp finish, use the air fryer. Check early and adjust the heat to suit your appliance and slice thickness. When you’re ready for another pan pizza, stop by Motor City Pan in Burlington.