Revolutionize your pizza night with this incredible Air Fryer Pizza, crafted entirely from scratch! From our fluffy, golden-crusted dough to a rich, zesty homemade sauce, every bite is a testament to fresh ingredients and simple cooking. Topped with classic pepperoni, gooey mozzarella, and savory gouda cheese, this pizza achieves perfection in a fraction of the time compared to traditional oven baking.

Air Fryer Pizza: A Game-Changer for Homemade Pizza Lovers

Forget delivery and embrace the joy of homemade pizza with an unexpected twist: your air fryer! If you’ve ever doubted the possibility of creating a truly fantastic pizza, complete with a from-scratch dough, using this versatile kitchen gadget, prepare to be amazed. Our recipe transforms the humble air fryer into a mini pizza oven, delivering an irresistibly crispy crust and perfectly melted toppings faster than you ever thought possible.

This comprehensive guide will walk you through every step of making delectable air fryer pizza. We’ll start with crafting the perfect airy dough, move to a simple yet flavorful sauce, and then pile on your favorite toppings. Whether it’s a spontaneous weeknight craving or a fun family cooking project, this air fryer pizza recipe promises to be your new go-to.

Why This Air Fryer Pizza Recipe is a Must-Try

Get ready to pull out your air fryer, because dinner tonight is going to be exceptionally delicious and surprisingly quick! This recipe isn’t just about convenience; it’s about achieving superior results with minimal effort. Here’s why our homemade air fryer pizza stands out:

• Unbeatable Speed: Say goodbye to long preheating times. The air fryer cooks pizza significantly faster than a conventional oven, making it ideal for busy evenings or when hunger strikes suddenly.
• Perfectly Crispy Crust: The air fryer’s circulating hot air creates an incredibly crispy, golden-brown crust that’s often hard to achieve in a standard oven, while keeping the inside delightfully fluffy.
• From Scratch Goodness: We don’t cut corners on flavor. This recipe uses our proven homemade pizza dough and a vibrant pizza sauce made from crushed tomatoes and aromatic spices. The difference in taste is truly remarkable.
• Customization is Key: While we adore the classic pepperoni, mozzarella, and gouda combination, this recipe is a blank canvas for your culinary imagination. Encourage everyone to personalize their individual pizzas, turning meal prep into a fun, interactive family activity.
• Less Heat in the Kitchen: On hot days, firing up a large oven can heat up your entire kitchen. The air fryer offers a fantastic alternative, keeping your cooking space cool and comfortable.
• Portion Control Made Easy: Making smaller, individual pizzas in the air fryer is excellent for portion control and catering to diverse tastes without making a giant pizza.

So, the next time you’re dreaming of pizza, or planning your traditional “Pizza Friday,” bypass the takeout menus and give this air fryer recipe a try. It’s a delightful, engaging experience for the whole family, yielding consistently fantastic results!

Essential Ingredients for Your Air Fryer Pizza

Crafting the perfect air fryer pizza starts with high-quality ingredients. Here’s what you’ll need, along with a little insight into why each component is crucial:

For the Dough:

• All-Purpose Flour: The foundation of our crust. Always fluff your flour before measuring to ensure accuracy and a light, airy dough.
• Active Dry Yeast: This is the magical leavening agent that gives our dough its signature rise and delicious texture. Ensure it’s active for the best results.
• Sugar: A small amount of sugar acts as food for the yeast, helping it bloom and activate properly. Honey can be used as a substitute for a slightly different flavor profile.
• Warm Water: Crucial for activating the yeast. It should be warm (like bathwater, around 105-115°F or 40-46°C), but not hot, which could kill the yeast. Tap water works perfectly.
• Olive Oil: A vital ingredient for both flavor and texture. Olive oil contributes to a dough that’s fluffy on the inside and beautifully crispy on the outside.
• Kosher Salt: Essential for flavoring the dough. Don’t skip it, as it balances the sweetness and enhances the overall taste.

For the Pizza:

• Pizza Sauce: While we highly recommend making your own with crushed tomatoes and a blend of spices for superior flavor, any good quality store-bought pizza sauce will work in a pinch.
• Cheese: Our preferred combination is mozzarella for its classic melt and stretch, paired with gouda (non-smoked) for an extra layer of creamy, rich flavor. This duo delivers an incredibly gooey and satisfying cheese pull.
• Seasoning: Italian seasoning and dried oregano are key to infusing your sauce and toppings with authentic Mediterranean flavors. Feel free to adjust to your taste.
• Pepperoni: A timeless pizza topping that crisps up beautifully in the air fryer. Its slightly spicy, savory notes complement the cheese and sauce perfectly.

Step-by-Step Guide: Making Air Fryer Pizza from Scratch

Follow these detailed instructions to create your homemade air fryer pizza. It’s easier than you think!

1. Activate the Yeast: In a large mixing bowl, combine the warm water and sugar. Stir gently to dissolve the sugar. Add the active dry yeast and stir a few times. Let the mixture sit undisturbed for about 5-10 minutes, or until a foamy layer forms on top. This indicates your yeast is active and ready to go.

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3. Mix the Dough: Gradually add the all-purpose flour to the yeast mixture, about ½ cup at a time, stirring with a wooden spoon until smooth after each addition. Incorporate a little bit of olive oil and salt with each flour addition, mixing thoroughly. The dough will start to come together and become less sticky. If it’s too sticky, add a tablespoon more flour until it forms a cohesive ball. Refer to our images for the ideal dough consistency.
4. First Knead: Once the dough has mostly come together in the bowl, transfer it to a lightly floured counter surface. Knead the dough gently for 5 to 6 times. This helps develop the gluten without overworking it.

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6. Prepare for Rising: Wash out the mixing bowl you used, dry it, and coat the bottom and lower sides with 2-3 tablespoons of olive oil. Place the kneaded dough ball into the oiled bowl.
7. Dough Rise: Cover the bowl with plastic wrap (saran wrap) or a clean kitchen towel. Lightly flour the side of the towel that will face the dough to prevent sticking. Place the bowl in a warm, draft-free spot until the dough has doubled in size. This usually takes about 30-60 minutes, depending on the warmth of your environment. (See our “Helpful Tips” section for a clever microwave rising trick!)

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9. Divide and Shape the Dough: Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 2 equal parts for a fluffier, thicker crust, or 3 parts for a thinner, crispier crust. Roll out each portion into a circle approximately 8 inches (20 cm) in diameter. For best results, cut a piece of parchment paper to fit your air fryer basket and use it as a guide for shaping the dough.
10. Pre-bake the Crust: Preheat your air fryer to 390°F (200°C). Place one dough circle (on parchment paper) into the air fryer basket and pre-bake for 3 to 4 minutes. This step helps create a sturdy, crispy base for your toppings.
11. Add Toppings: Remove the pre-baked crust from the air fryer. Spread about ¼ to ⅓ cup of your prepared pizza sauce evenly over the crust, leaving a small border for the edges. Season with dried herbs, salt, and pepper to taste. Next, generously sprinkle half of your shredded mozzarella and gouda cheese. Finally, arrange your pepperoni slices on top. Crucially, press the pepperoni down gently to ensure it adheres to the sauce and cheese. This prevents the lightweight pepperoni from flying around inside the air fryer during cooking.

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13. Final Bake: Carefully place the topped pizza back into the air fryer basket. Bake for an additional 4 to 5 minutes, or until the cheese is bubbly and golden, and the crust is perfectly browned. Cooking times may vary slightly based on your air fryer model and desired crispness.
14. Serve: Once baked, carefully remove the pizza from the air fryer. Let it rest for a few minutes before slicing and serving. This allows the cheese to set and prevents toppings from sliding off. Repeat the process with any remaining dough portions.

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Helpful Tips for Air Fryer Pizza Success!

Elevate your air fryer pizza game with these expert tips and tricks:

• The “Warm Place” Dough Rising Trick: Finding a warm, draft-free spot for your dough to rise can be tricky, especially in cooler climates. Here’s a foolproof method: Heat 1 cup of water in your microwave until it bubbles vigorously. Carefully remove the cup, then place your bowl of pizza dough (covered) inside the microwave. Close the door (DO NOT turn the microwave on again!) and let it sit. The residual warmth and sealed environment create the perfect mini proofing oven for your dough to double in size quickly.
• Crust Customization:
  • Fluffy Crust: For those who love a thicker, chewier pizza crust, divide your homemade dough into 2 equal portions to make two pizzas.
  • Thin & Crispy Crust: If your preference is for a lighter, crispier base, divide the dough into 3 equal parts to yield three thinner pizzas.
• Homemade Pizza Sauce Perfection: While store-bought works, nothing beats the fresh taste of homemade sauce. Simply combine a can of crushed tomatoes with a generous amount of Italian seasoning, a pinch of garlic powder, and salt and pepper to taste. Let it simmer briefly for the flavors to meld.
• The Best Cheese Blend: In our experience, a combination of mozzarella and gouda creates the ultimate pizza cheese experience. Mozzarella offers the classic stringy, gooey melt, while gouda adds a rich, creamy depth that takes your pizza to the next level. Avoid smoked gouda unless you specifically desire that flavor.
• Parchment Paper is Your Best Friend: We can’t stress this enough! Baking your air fryer pizza on parchment paper offers multiple benefits:
  • It makes it incredibly easy to roll out the dough to the perfect size and shape for your air fryer basket.
  • It acts as a non-stick barrier, preventing the dough from sticking to the basket.
  • It provides handles, making it effortless to transfer the pizza in and out of the hot air fryer.
• Preventing Flying Toppings: To ensure your pepperoni (or any lightweight topping) stays put, gently press each slice down onto the sauce and cheese layer before baking. This helps them adhere and prevents them from being blown around by the air fryer’s powerful fan. If you still have issues, a metal rack placed on top can help, but pressing them down usually does the trick.

Recipe FAQs: Your Air Fryer Pizza Questions Answered

Explore More Delicious Air Fryer Recipes:

If you’ve enjoyed the ease and efficiency of cooking pizza in your air fryer, you’ll love these other fantastic air fryer recipes that make weeknight meals a breeze:

• Air Fryer Fried Chicken
• Air Fryer BBQ Chicken Thighs
• Air Fryer Shrimp
• Air Fryer Chicken Nuggets Recipe

If you try this delightful Air Fryer Pizza recipe, please share your experience and thoughts in the comments below! Your feedback is incredibly valuable, and don’t forget to rate the recipe if you enjoyed making and eating it!

Air Fryer Pizza from Scratch

Author: Anna

This Air Fryer Pizza is made from scratch, from the dough to the sauce! Topped with pepperoni, mozzarella and gouda cheese, this pizza bakes in half the time it takes in the oven.

Cooking Times

• Prep Time: 20 mins
• Cook Time: 10 mins
• Rising Time: 30 mins
• Total Time: 1 hr

Recipe Details

• Course: Main Dish
• Cuisine: American
• Servings: 4 servings
• Calories: 435 kcal

Ingredients

For the dough:

• ¾ cup warm water (not hot)
• ¼ teaspoon sugar
• 2 teaspoons active dry yeast
• 2 cups all-purpose flour
• 3 teaspoons olive oil (divided)
• ½ teaspoon salt

For the pizza:

• 1 cup crushed tomatoes
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded mozzarella cheese
• ¼ cup shredded gouda cheese
• 18 to 20 slices of pepperoni

Instructions

1. In a large mixing bowl, combine warm water and sugar. Stir to dissolve.
2. Add yeast and stir in a few times. Let it sit until the yeast foams (about 10 minutes, depending on kitchen warmth).
3. Add ½ cup of flour at a time to the yeast mixture, stirring with a wooden spoon until smooth after each addition. With each addition, add a little bit of olive oil and salt. Mix well.
4. If the dough is very sticky, you may need more flour.
5. Once the dough is coming together, place it on a lightly floured counter surface and knead 5 to 6 times.
6. Wash the bowl you used to make the dough in warm water and towel dry. Pour 2 to 3 tablespoons of olive oil into the bowl and swirl to coat the bottom and a little bit up the sides.
7. Place the dough into the bowl, cover with plastic wrap or a kitchen towel (flour the side that will be facing the dough), and place in a warm draft-free place until doubled in size. (See Helpful Tips above!)
8. Divide the dough into 2 (for fluffy crust) or 3 (for thin crust) parts.
9. Cut out a piece of parchment paper that fits into your air fryer and use it as a guide to roll out the dough. Mine were about 8″ in diameter.
10. Preheat air fryer to 390°F (200°C). Pre-bake the first crust for 3 to 4 minutes on the air fry setting.
11. Spread about ⅓ cup of sauce over the crust, season with dried herbs, salt, and pepper, top with half the cheese, then pepperoni. Make sure to press the pepperoni down so it sticks to the sauce and cheese. This will prevent it from flying around in the air fryer.
12. Place the basket with pizza back in the air fryer and bake for 4 to 5 minutes more.
13. Remove pizza from air fryer and repeat with the second dough.
14. Slice and serve.

Notes

• For a warm and draft-free place for rising the dough: Heat up 1 cup of water in a microwave until it bubbles, then place the bowl with pizza dough inside, close the door (do not turn the microwave on!) and let it sit until the dough doubles in size.
• If you like the crust fluffy, divide the dough into 2 parts to make 2 pizzas; if you prefer your crust thin and crispy, divide the dough into 3 parts to make 3 pizzas.
• To reheat leftovers, set the temperature to 350°F (175°C) and the timer to 3 minutes. Check the pizza and cook for a minute or two more if needed.
• Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Nutrition

Calories: 435kcal | Carbohydrates: 56g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 37mg | Potassium: 360mg | Fiber: 5g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 214mg | Iron: 4mg

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