Can you put a pizza box in the oven? Expert Note!

Short answer: No, don’t put a pizza box in the oven.

I know, it feels like a shortcut, keep the pizza warm without any use of extra dishes. But the combo of cardboard, heat, glue and ink is a messy combo you don’t want in your kitchen. Asides from fire risk, you can also get smoke, weird smells, and a sad, dried-out pizza. The good news is that there are better shortcuts. I’ll walk you through them step by step.

Why the box-in-oven is a bad idea?

• Cardboard can scorch or catch fire. Ovens have hot spots and exposed elements. One touch is equal to trouble.
• Glue and ink don’t love heat. If you warm them too much, you’ll get very bad odors that you would not love.
• Steam trap. A closed box in heat turns your crispy crust into a soft, steamy situation.

Safe ways to keep pizza warm (without the box)!

1. Warm setting (best simple method)
   1. Set oven to 170–200°F (warm).
   1. Move pizza from the box to a baking sheet, pizza stone, or foil-lined rack.
   1. Light foil tent on top to prevent drying (don’t seal tight).
   1. Good for 15–30 minutes.
2. Residual heat trick
   1. Heat the oven to 200°F, turn it off, then slide the pizza (on a tray) inside.
   1. Keeps it cozy without constant heat.
3. Keep it out of the oven entirely
   1. Place the closed box on top of the warm (not hot) oven or on the stovetop while the oven is off.
   1. Or wrap slices in foil and pop them in an insulated cooler (clean + dry). Surprisingly effective for short stretches.

Micro-tip: If the pizza came with a little plastic “pizza saver,” remove it before any reheating. It’s not oven-safe.

Reheating slices so they taste fresh (not soggy)

Pick your style. All of these beat the box-in-oven move.

Skillet method (crispiest bottom)

1. Preheat a dry skillet over medium.
2. Slice goes in for 2–4 minutes until the crust is crisp.
3. Lid on for the last 30–60 seconds to melt cheese. (A teaspoon of water on the side of the pan before the lid = gentle steam.)

Oven method (even heat, easy for a crowd)

1. Preheat to 375°F.
2. Put slices on a baking sheet or hot pizza stone.
3. Bake 8–12 minutes, checking at 8. Done when cheese is melty and crust is revived.

Air fryer (fast)

320–350°F, 3–5 minutes. Check early — air fryers run hot.

Microwave + skillet (quick rescue)

1. Microwave slice 30–60 seconds just to warm.
2. Finish in a hot skillet 1–2 minutes to re-crisp the bottom.

What not to do (learned the hard way)?

• Don’t broil cardboard. Ever.
• Don’t seal pizza under tight foil in the oven. Steam = soggy.
• Don’t put the box on the oven rack. Airflow + elements = scorched box, fast.
• Don’t leave reheating unattended. Pizza goes from perfect to “uh-oh” in a blink.

If your goal is “hold for a party” (30–90 minutes)

1. Set oven to 170–200°F.
2. Transfer pies to trays or stones.
3. Foil tent lightly.
4. Rotate trays every 20 minutes.
5. If crust dries, brush the rim with a tiny bit of olive oil before serving. Helps the look and the bite.

Conclusion

• No, don’t put a pizza box in the oven — fire risk, odors, and sogginess.
• To keep warm: warm setting + tray + loose foil tent (15–30 min).
• To reheat: skillet (crisp), oven (even), air fryer (fast), or microwave-then-skillet (quick fix).
• Remove plastics, avoid tight foil, and don’t walk away from the heat.