Put the slice in a dry nonstick or cast-iron pan over medium-low heat. After a minute or two, when the bottom is warming, add a couple of drops of water to the pan away from the slice and cover it with a lid. The steam melts the cheese while the direct heat crisps the crust. A few minutes total and you have a slice with a crisp bottom and fully melted top. Nothing else does both jobs at once.

Heat the oven and place the slices directly on the rack or on a preheated sheet or stone. This gets you very close to fresh, and it is the right call when you are reheating for more than one person. It takes longer than the skillet and uses more energy to warm up, but the result is even and reliable. A preheated surface under the crust is the difference between good and great here.

An air fryer reheats a slice or two quickly and keeps the crust crisp, since it is essentially a small convection oven. Watch it closely, because the smaller space and strong airflow can push the edges past crisp and into hard faster than you expect.

The microwave is fast, and speed is its only virtue. It heats the moisture inside the crust and steams it soft, so you trade a crisp slice for a floppy one. If the microwave is genuinely your only option, set a glass of water inside next to the slice and heat in short bursts. It helps a little. It does not make the microwave good.

How you reheat depends on what you are reheating. Godfather's Original crust is thick and chewy, so it holds more heat and takes longer to warm through, which makes the oven or a patient skillet the better call. Thin crust is light and crispy and comes back fast, so the skillet handles it in a couple of minutes. Golden crust, our buttery pan-style, crisps up beautifully in a skillet because the pan reintroduces exactly the kind of bottom heat that made it good in the first place.