Skip the 45-minute oven preheat. Your air fryer makes pizza faster, crispier, and better than you ever thought possible — in under 10 minutes.
Four simple steps to the best homemade pizza you've ever had. No special skills required.
Set your air fryer to 195–205°C and let it preheat for 3–5 minutes. A hot start = crispy bottom.
⏱ 3–5 min preheatUse store-bought dough, a tortilla, naan, or pita. Add sauce sparingly — too much makes a soggy crust. Pile on toppings.
⏱ 5 min prepPlace pizza directly in the basket (no foil). Cook at 195°C for 6–8 minutes, checking at 5 minutes. Every air fryer differs slightly.
⏱ 6–8 min cookLet the pizza rest 1–2 minutes after cooking — the cheese sets and slices cleanly. Add fresh toppings like basil now.
⏱ 1–2 min restFrom classic Margherita to gourmet garlic chicken — every recipe tested in a standard 5–6 litre basket air fryer.
The timeless Italian classic — San Marzano tomatoes, fresh mozzarella, and basil on a crispy thin crust. Simple perfection in under 10 minutes.
Crispy-edged pepperoni cups over gooey mozzarella. The air fryer renders the fat perfectly — better than any oven.
Grilled chicken, basil pesto, sun-dried tomatoes, and mozzarella on naan bread. Ready in under 10 minutes.
Bell peppers, mushrooms, red onion, olives, and vegan mozzarella on a whole wheat tortilla base.
Transform a budget frozen pizza into something genuinely good. The air fryer crisps the base without drying out the cheese.
Sweet caramelised onions, creamy brie, walnuts, and a drizzle of honey on crispy flatbread. Impressive and effortless.
Smoky BBQ sauce, shredded chicken, red onion, and mozzarella. A diner classic in your air fryer.
Bagel halves loaded with sauce and cheese. Kids can customise their own — and they cook in just 5 minutes.
A tortilla base, scrambled egg base sauce, crispy bacon, and cheddar cheese. Weekend breakfast reimagined.
Thin crispy base with cream cheese, smoked salmon, capers, and dill. Served warm — an elegant starter.
Warm flatbread with Nutella, sliced strawberries, and a dusting of icing sugar. 5 minutes to dessert heaven.
Mozzarella, gorgonzola, parmesan, and ricotta on crispy naan. Finished with honey and black pepper.
The perfect starting point. Master this, and you've mastered air fryer pizza.
Hard-won lessons from hundreds of test pizzas. These make the difference between good and great.
A cold air fryer gives you a pale, chewy crust. 3–5 minutes of preheating creates the "hot stone" effect that crisps the bottom instantly when the pizza goes in. Skip this and you'll be disappointed every time.
Too much sauce = soggy pizza. You want a thin, even layer. Three tablespoons for a 20 cm pizza is plenty. Spread it to the edges, but keep the amount restrained. Less is genuinely more here.
Parchment paper blocks the hot air circulation that makes air fryer pizza so good. Cook directly in the basket. Only use parchment if the dough is extremely sticky — and poke holes in it if you do.
The basket is small and the heating element is close. Tall toppings can burn before the crust is cooked. Keep toppings to one flat layer and add fresh items (rocket, herbs, cold cheese) after cooking.
Every air fryer runs differently. A recipe says 8 minutes — yours might be done in 6, or need 10. Start checking at 5 minutes and learn your machine. Once you know it, you'll be spot-on every time.
Large flour tortillas make the best quick pizza base. They crisp up incredibly well, don't need rising time, and hold toppings perfectly. Keep a pack in the fridge and you're always 5 minutes from pizza.
The air fryer is the best way to reheat pizza — better than the oven, infinitely better than the microwave. 3 minutes at 175°C returns it to crispy, melty perfection. This alone is worth the appliance.
Mushrooms, fresh tomatoes, and peppers release water as they cook. Pat them dry with kitchen paper before adding to your pizza to prevent a soggy centre. This one tip dramatically improves results.
You don't need much — just an air fryer and a few basic tools. Here's what we use.
The standard round or square basket type. A 5–6L basket fits a 20–22 cm pizza comfortably. Most brands work equally well.
A sharp wheel cutter makes clean slices through the crispy crust without dragging toppings off.
For safely lifting pizza out of the basket without scratching the coating. Flat and wide is best.
Weighing dough portions and cheese gives consistent results every time. A basic digital scale is all you need.
Essential for patting wet toppings dry. A small step that makes a huge difference to the final result.
A light spritz of oil on the basket (not the pizza) helps prevent sticking if you're using homemade dough.
Cheap and invaluable. Air fryers can run hot or cool. Knowing your actual temp stops burned or undercooked pizza.
For rolling fresh dough to the right thickness. Aim for 3–4 mm for thin crust, 5–6 mm for deeper crust.
Real air fryer pizzas from our community. Tag #airfryerpizza to get featured here.
The best air fryer pizza pins from our community boards. Follow along for daily recipe inspiration.
Everything you need to know about making pizza in an air fryer.