Tired of waiting 30 minutes for your oven to preheat when pizza cravings strike? Learning how to cook pizza in air fryer solves that problem instantly—it delivers a crackling crust and molten cheese layer faster than delivery arrives. Unlike conventional ovens that waste energy heating an entire cavity, your air fryer’s targeted heat streamlines the process so you’re never more than 15 minutes from a personal pie. Whether you’re reviving leftovers or building custom mini-pizzas for family night, this method eliminates soggy bottoms and burnt toppings while saving you $20+ per “order.”
Forget complicated techniques; air fryer pizza works with pantry staples like tortillas or store-bought dough. The real magic happens in the par-bake step—a non-negotiable move that prevents the #1 failure: a limp, undercooked center. By the time you finish reading this guide, you’ll know exactly how to cook pizza in air fryer for golden edges, stable toppings, and restaurant-quality results every single time. Let’s transform that countertop appliance into your new favorite pizzeria.
Essential Air Fryer Pizza Tools You Already Own
Skip expensive gadgets—most households have everything needed for flawless air fryer pizza. Your basket-style or oven-style unit requires just four critical items to prevent disasters like stuck crusts or flying pepperoni. A long heat-proof spatula is non-negotiable for safe insertion and removal since standard spoons can’t navigate tight basket spaces. Pair it with parchment paper rounds cut to your basket size—they stop cheese from welding to the basket while allowing crisp airflow underneath.
Must-have tools for success:
– Air fryer basket or oven (6–8-inch capacity fits standard personal pizzas)
– Parchment paper rounds (prevents sticking without blocking heat circulation)
– Long heat-proof spatula (reaches deep into baskets safely)
– Pizza cutter or kitchen shears (slices hot pizza without squashing crust)
Pro tip: Repurpose a cooling rack from your dehydrator to weigh down toppings. Lightweight ingredients like basil leaves or pepperoni get blasted by the fan without this anchor—simply lay the rack gently over assembled pizza before cooking.
Best Dough Choices for Air Fryer Pizza (No Yeast Required)
Your dough decision directly impacts crust texture—some options skip rising time entirely. Fresh refrigerated dough (store-bought or homemade) yields a chewy, pizzeria-style base but needs 15–30 minutes at room temperature to relax before shaping. For instant results, naan or pita bread requires zero prep: just add sauce and cheese. Tortillas deliver an ultra-crisp cracker crust in 3 minutes but demand constant monitoring to avoid burning.
| Dough Type | Crust Result | Critical Prep Tip |
|---|---|---|
| Fresh pizza dough | Chewy with airy pockets | Rest 15+ minutes before shaping |
| Naan or pita | Soft center, crisp edges | Use straight from package—no oil needed |
| Flour tortilla | Thin, cracker-like snap | Brush both sides with olive oil first |
| Pre-cooked mini crusts | Consistent medium thickness | Skip par-bake step entirely |
Yield note: One pound of fresh dough makes 3–4 perfect 6-inch pizzas. For batch cooking, divide dough before resting—it shapes more easily when relaxed.
Air Fryer Pizza Temperature Setup (370°F Is Key)
Wrong temperatures cause burnt cheese with raw dough—a fixable mistake. Always preheat your air fryer to 375°F for 3–5 minutes; skipping this creates uneven cooking. During preheat, prepare your dough: divide into 6-inch portions, dock the center (not edges) with a fork to prevent bubbles, and brush both sides with olive oil. This oil layer isn’t optional—it triggers Maillard browning for that golden crunch.
Critical Pre-Cook Checklist
- Preheat air fryer to 375°F (3–5 minutes)
- Shape dough while warm and pliable—cold dough shrinks back
- Dock center thoroughly with fork tines 10–12 times
- Brush both sides with olive oil (¼ tsp per side)
- Season edges with garlic salt if desired
Warning: Overloading sauce or cheese now guarantees sogginess. Stick to 2–3 tablespoons of sauce and ¼ cup cheese per pizza.
Why Par-Baking Your Crust Prevents Soggy Disasters
Skipping par-bake is the #1 reason air fryer pizzas fail—it guarantees a wet, doughy center. Top-down heat needs this 2–3 minute head start to crisp the base before toppings add moisture. Place your oiled, docked crust directly in the preheated basket (no parchment needed here) and cook until the bottom looks set and lightly golden.
| Crust Type | Par-Bake Temp | Time | Flip? |
|---|---|---|---|
| Hand-stretched dough | 375°F | 3 minutes | Flip once halfway |
| Naan/pita | 375°F | 2 minutes | No flip needed |
| Tortilla | 375°F | 90 seconds | No flip needed |
Visual cue: The crust should spring back when gently pressed and show no raw dough streaks. If it’s pale, cook 30 seconds longer—this foundation makes or breaks your pizza.
Stop Topping Tornadoes: Anchor Techniques That Work
Air fryer fans scatter lightweight toppings like pepperoni or spinach within seconds. Instead of losing half your ingredients to the basket, use these pro methods: place delicate items under the cheese layer, then add a second light cheese sprinkle on top to glue them down. For extreme cases (like whole basil leaves), lay a cooling rack over the pizza or secure items with toothpicks—remove before eating.
Topping amounts per 6-inch pizza:
– Sauce: 2–3 tablespoons (spread thinly, leave ½-inch border)
– Cheese: ¼–⅓ cup shredded mozzarella (pat dry first!)
– Meats/veggies: 2–3 tablespoons max (pre-cook watery veggies like mushrooms)
Critical mistake: Overloading sauce. Too much liquid steams the crust instead of crisping it. Wipe excess moisture from pre-shredded cheese with a paper towel—it’s often coated in anti-caking powder that causes gumminess.
Perfect Final Bake Settings for Your Air Fryer Model
After par-baking and topping, return pizza to the basket at 375°F for 6–9 minutes. Basket-style units cook faster than oven-style models, so check at 5 minutes to prevent burning. The ideal finish has bubbling cheese, golden-brown edges, and a crisp base that lifts cleanly from parchment.
| Pizza Style | Temp | Time | Doneness Signs |
|---|---|---|---|
| Personal thin crust | 375°F | 6–8 minutes | Cheese fully melted, crust edges browned |
| Pan-style (in cake pan) | 375°F | 10–12 minutes | Sides pull from pan, cheese bubbling center |
| Reheating leftovers | 350°F | 3–4 minutes | Crust snaps when bent, cheese molten |
Pro tip: Rotate the basket halfway through cooking for even browning. If cheese browns too fast, tent loosely with foil.
Fix These 4 Air Fryer Pizza Failures Immediately
Soggy centers? Burnt toppings? These common issues have instant fixes. If your crust stays doughy despite par-baking, you overloaded sauce or skipped oiling the dough—next time, use less sauce and brush both sides with oil. For cheese that blackens before the crust cooks, reduce the temperature to 370°F and extend cooking by 1–2 minutes; high heat scorches dairy fast.
Troubleshooting guide:
– Toppings flying everywhere: Anchor under cheese or use a cooling rack
– Dough shrinking while shaping: Rest at room temperature 15+ minutes first
– Uneven browning: Flip crust during par-bake and final cook
– Stuck pizza: Always use parchment paper for final bake
Remember: Your air fryer’s wattage affects timing. Start checking 2 minutes early—better slightly underdone than charred.
Reheat Leftover Pizza to Crisp Perfection (3 Minutes)
Air fryers revive soggy delivery slices better than any method. Place refrigerated pizza directly in the cold basket, set to 350°F for 3–4 minutes. For frozen slices, go straight from freezer to 375°F for 5 minutes. The hot air re-crisps the crust while gently melting cheese—no microwave rubberiness.
Storage rules:
– Cool completely before refrigerating (prevents steam sogginess)
– Store slices in airtight containers up to 4 days
– Freeze individual slices wrapped in parchment paper for 3 months
Pro tip: Add a drop of water to the basket when reheating to create steam that prevents drying.
Master how to cook pizza in air fryer using these exact steps, and you’ll never wait for delivery again. The par-bake trick ensures crispness, while topping anchors stop culinary chaos—delivering pizzeria results in quarter the time. Now that you know the secrets, fire up your air fryer tonight: shape one 6-inch crust, top minimally, and pull out a golden, bubbling pie in 12 minutes flat. For next-level customization, try the pan-pizza method with a small cake pan—your family’s new favorite dinner is literally a basket away.
