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Two camps on reheating leftover pizza in the air fryer and I can't pick a side
So last Friday I had 3 slices of cold deep dish from a place here in Chicago and figured the air fryer would save them. I tried 350 degrees for 4 minutes first and the cheese got rubbery while the middle stayed cold. Then I tried 320 for 6 minutes and the crust turned into a cracker. It took me almost a week of reheating leftovers to figure out a method that actually works for me. Some folks swear you have to sprinkle water on it and cover with foil to steam the top. Others say just go hot and fast, no foil, and accept a crispy bottom. I get why both sides dig in, because steam keeps the cheese gooey but foil blocks the air flow that makes an air fryer worth using. What temp and time do you all use for cold pizza, and does foil ever help or does it just make the crust soggy on you?
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