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I found that a short burst in the microwave heats up up the whole piece. Then, you have to immediately put it into a very hot oven to get it crispy on the outside. (You said "the best way", not the most energy efficient.)


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Since I prefer thin crust pizzas, oven re-heating often results in something resembling a burnt cracker with some half-cold toppings on it. To avoid this, I "fry" leftover pizza to reheat it: I place a tiny bit of oil or butter into the bottom of a non-stick skillet, add slices of pizza, cover, and place over very low heat until the cheese is re-melted. ...



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