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Thought reheating pizza in the air fryer was overhyped, then I tried it with a splash of water
I always figured leftover pizza in the air fryer would just dry out the crust and turn the cheese into rubber, so I kept using the microwave for years. A coworker in Phoenix swore by it and said to put 3 tablespoons of water in the basket next to the slices, then run it at 350 for about 4 minutes. I tried it with two slices from a place down the street and the crust came out crisp on the bottom while the cheese actually melted instead of turning chewy. The water steams the top while the hot air does the bottom, which I never would have guessed on my own. Now I do it whenever we have leftovers and it beats the microwave by a mile. Curious if anyone here uses a different temp or time, since 350 for 4 minutes worked for thin crust but I have not tried it with a deep dish yet.
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