Toaster oven. Course, I mostly eat pan pizza, which tends to get soggy when left in the fridge, so a bit of drying up by the toaster oven is a bonus.
How do you keep well laden piece of pizza from losing it’s toppings in the flip?
A toaster oven can be used as a toaster, and thus is a toaster in the broad generic sense, but when kitchen appliances are being discussed the word “toaster” means this, and this is called a “toaster oven.”
Cold is my first choice, but if I must re-heat it (say, for the kids) the best method is in a skillet. Melty cheese, crisp crust.
This. Drop slice(s) into a skillet on low/medium-low and heat until cheese reaches desired meltiness. Sometimes I’ll nuke it for 15-20 seconds beforehand so it doesn’t go into the pan fridge-cold.
Wait 5-6 minutes for leftover pizza? Oh fuck no.
You people who have to re-heat your pizza are doing it wrong. Don’t put leftover pizza in the fridge. If you leave it on the counter in the box, it doesn’t get that coagulated cheese chill, and doesn’t need to be nuked to hell in the microwave. Something like 15 seconds will do, if you need it at all.
I knew they made toaster ovens, but I like mine nuked to just warm it to above room temp, maybe 15 sec.
what is this leftover pizza people are speaking of?
It can be tricky, that’s for sure. Usually the pizza I get has enough cheese that it keeps all the toppings on, but sometimes you have to replace them after the flip.
Really?!? You are a brave woman if you eat pizza left out overnight - I’d be scared of it, especially if it had any meat on it. Food poisoning is scary stuff.
I wrap the whole slice in foil and throw it in the oven to heat it through without making the crust hard. After that I might throw it under the broiler for a minute or two to get the top bubbly. Often this method makes the pizza taste better than when it was fresh.
Microwave is only acceptable if you’re hungry and you have to leave the house in a couple of minutes. Otherwise it’s oven all the way.
I had to to it out of necessity in college. Papa John’s was like $4 for a large one topping and I only had a dorm-sized fridge. So the leftovers had to sit out. I never once died from it and I still do it now that I have an adult-sized fridge.
I only ever get mushroom, olive and/or pepperoni. Pepperoni does just fine hanging in the shop window - I don’t worry about it sitting in my kitchen. I’m sure you get your pizza with roasted duck and fried pate so yeah, I would put that in the fridge 
We’ve had a few threads about leaving pizza out overnight and lots of people here do it.
It varies on the pizza. Pizza from, say, Papa John’s and many mom & pop places microwaves very well here. While pizza from other places, such as Domino’s (before their re-boot last year, which I haven’t tried), would get rubbery crust and was stuck in the oven to reheat.
Use baking parchment!
Please try this, Dopers, and let me know what you find.
I used to do the microwave thing (bleck) and then the frypan thing (too long/have to wash pan) and then I had a brainstorm: the toaster! Yes, the regular pop-up device for toasting bread. Ours has a single long slot. I tore off a square of baking parchment, folded it in half, put the pizza slice in the fold, and slipped it in the toaster slot.
Well, I thought it came out very well! It was heated through and through; the crust was crisp, the toppings were moist and gooey, and the toaster was clean. The parchment would have caught anything dripping off, but there was actually very little of that. The parchment got a little brown around the top edges, but that was no problem. Heck I didn’t even have to wash a plate!
Edited to add: The first time I did this I watched carefully. I imagine if left too long the paper might ignite, but parchment is meant to take high temperatures. I wound up using the Dark setting anyway.
Why would he? Snowmobile salesmen don’t need to go to college…
ETA: How does the toaster thing work? Do you put the toaster on its side?
Fixed. Cold pizza isn’t gross. Like I said in the other thread on this subject, if it’s a quality pizza to begin with like I make it, it’s just as good cold as hot. Little bit of provolone, tons of onions, tomaters and green and banana peppers, olives, little bit of pepperoni. If you’re getting some store bought pizza with plastic cheese, though, then yeah, it’s probably not going to taste that good cold. Or warm. Or room temperature. 
Some people may, but it doesn’t matter. Just pizza + skillet + cover.
Joe
Holy cow! It just occurred to me - we had pizza tonight. And I wasn’t hungry, so I have like 3/4 of a pizza in the fridge ( I only bothered to refrigerate it because it has chicken) I’m almost giddy with anticipation!
Joe
genius!
Jamie Oliver’s latest book has a recipe for pizza which is cooked from fresh this way (make dough, put in large hot frying pan for 4 or 5 mins while you make the tomato sauce, then add topping and stick the whole lot, pan and all, under the grill).
It works really well, and gives a proper “stonebaked” flavour to the base without having to have a fancy mega-hot pizza oven.