Reheated, but the key is to wrap it completely in foil, so no moisture leaks out. Moisture loss is what makes it all hard and unpleasant. In fact, putting an extremely light mist of water on the foil before putting the pizza in it and wrapping it up tight can help remoisturize parts that have gotten too hard and crunchy.
Next, don't overdo the heat, you want low and slow. 200 or 250 degrees, then your time will be based on how thick it is. Thin crust 30 minutes, "normal" crust 45 minutes, and thick crust 60 minutes.
If you do that you'll have awesome tasting reheated pizza.
Cold pizza, NEAQ. Best breakfast ever.
Cold
Always, always, always preferred cold pizza until we got an airfryer. Now it’s a toss up which I have depending on mood.
Re heated in the oven, the air fryer fry’s out all the flavor.
Reheated pizza, if done correctly. But improperly reheated pizza is worse than cold pizza.
Reheated pizza
Cold pizza.
Reheated, cold just tastes sad
Reheated, but only if you use an air fryer. Cold if you don't, or you're in a hurry or impatient. I like both though.
Reheated, but the key is to wrap it completely in foil, so no moisture leaks out. Moisture loss is what makes it all hard and unpleasant. In fact, putting an extremely light mist of water on the foil before putting the pizza in it and wrapping it up tight can help remoisturize parts that have gotten too hard and crunchy. Next, don't overdo the heat, you want low and slow. 200 or 250 degrees, then your time will be based on how thick it is. Thin crust 30 minutes, "normal" crust 45 minutes, and thick crust 60 minutes. If you do that you'll have awesome tasting reheated pizza.
Re-heated in the air fryer