Direct answer: Reheating deep-dish pizza best results come from gentle, even warming that preserves a crisp crust and melty cheese. A reliable approach is to use your oven, with a start at moderate heat, then finish with a short bake to restore temperature without drying. Step-by-step guide

• Oven method (recommended for best texture)
  • Preheat to 350–375°F (175–190°C).
  • If you have multiple slices, place them on a baking sheet. For extra-moisture, you can drape a loose sheet of foil over the top or spray a little water on the crust; this helps prevent the crust from drying out.
  • Bake for about 15–20 minutes, rotating halfway through for even heating.
  • If you want a crisper crust, remove the foil for the last 2–4 minutes and let the bottom re-crisp on the sheet or directly on the rack.
  • Check that the center and cheese are heated through before serving.

Alternative methods (if you’re short on time)

• Skillet (best for a quick reheat with a crisp bottom)
  • Heat a nonstick skillet over medium heat with a light coating of olive oil.
  • Add a slice or two, then cover the pan. Heat for about 3–6 minutes, until cheese is melted and crust is heated through.
• Microwave (fast but texture can suffer)
  • Place a slice on a microwave-safe plate with a microwave-safe cup of water nearby to add moisture.
  • Heat in 30–45 second intervals until hot. Note: crust may be softer and cheese less melty; finish with a quick 1–2 minute oven flash if possible to improve texture.

Tips for best results

• Avoid very high heat that can burn the crust while the center remains cold.
• If the pizza is thick, longer, gentler reheating helps the interior heat evenly.
• If the slices are very thick, covering loosely with foil during the initial reheating can trap moisture and prevent the crust from drying.

If you want, tell me your oven type and how many slices you’re reheating, and I’ll tailor times and temperatures precisely.