Tips and tricks for making pizza in the air fryer

Program settings

• Pizza — 200 °C, 20–25 min.

The base matters

• For a thin, crispy crust, use thin lavash or rolled-out dough.
• For a fluffy crust, let the dough rest and rise slightly before baking.

Temperature and time

• Ideal: 180–200 °C, 15–20 minutes.
• At high temperatures the crust browns quickly, but the cheese may not have time to melt.

Don't overload the toppings

• A thick layer of ingredients prevents the pizza from baking evenly.
• Better to make a few pizzas with different flavors than one “overloaded” one.

Add the cheese in two stages

• Add half the cheese at the start and the rest 3 minutes before the end: you'll get both a stretchy pull and a nicely browned top.

Use parchment

• Place the pizza on parchment so it's easy to lift out and the bottom doesn't dry out.

Let the air flow

• If you have a mesh tray or rack for your air fryer, use it — the pizza will crisp up underneath too.

Go easy on the sauce

• Tomato sauce that's too runny makes the dough soggy — spread it in a thin layer.

The finishing touch

• After cooking, add fresh herbs, a drizzle of olive oil or some pesto — the flavor will really pop, just like in a pizzeria.