{"id":166913,"title":"Air Fryer Pizza","modified":"2026-08-26T20:41:48+02:00","plain":"A 250 g ball of fresh dough, divided into two 18 cm rounds, par-baked plain for 3 minutes at 205 \u00b0C, flipped, topped, then cooked 5 minutes more: a crisp bottom without turning on the oven.\n\n\n\nAir fryer pizza cooks in two stages. Start with the dough alone, without sauce or cheese, for 3 minutes at 205 \u00b0C, oiled side down. Flip it, top the side that's already set, and 5 minutes later the bottom is golden and the mozzarella is melted. That's 8 minutes per pizza, and one ball of dough makes two personal pizzas.\n\n\n\nAnother Italian classic that works beautifully in the basket : air fryer gnocchi.\n\n\n\nWhy par-bake the dough on its own\n\n\n\nIn an air fryer, the heat comes almost entirely from above. If you add the toppings from the start, the cheese browns and the sauce bubbles long before the bottom has time to cook : the crust comes out pale and soft.\n\n\n\nThree minutes on its own solves the problem. The round firms up and starts to brown, and the side that cooked against the basket ends up on top when it's time to add the toppings. The sauce then goes onto a dry, sealed surface that won't turn soggy, while the still-pale side finishes cooking against the hot basket.\n\n\n\nAnother classic that cooks beautifully in the basket : air fryer quiche.\n\n\n\nKey ingredients for this pizza\n\n\n\nYou'll need one ball of fresh pizza dough, about 250 g, a drizzle of olive oil, 60 ml tomato sauce, shredded mozzarella or thin slices of mozzarella, and no more than three or four toppings.\n\n\n\nPlan on about 125 g of dough per 18 cm round. So a 250 g ball makes exactly two pizzas. Using more dough for the same diameter gives you a crust that puffs up yet stays undercooked in the center, especially in an appliance that doesn't heat from below.\n\n\n\nThe oil is not just for looks : brushed onto the side that touches the basket, it creates the direct contact that makes the bottom crisp and helps prevent the dough from tearing when you flip it. Spread the sauce in a thin layer, leaving a border all around.\n\n\n\nMelted cheese, this time whole : air fryer Camembert.\n\n\n\nA few technical pointers\n\n\n\nThe basket dictates the size, not your appetite. A standard basket fits rounds 18 to 22 cm across. A family-size pizza won't fit : this method is for two personal pizzas cooked one after the other.\n\n\n\nGo light on the sauce and toppings. Every moist ingredient releases water, and that moisture stays in the basket instead of evaporating as it would in a large oven. An overloaded pizza cooks twice as slowly and ends up soft.\n\n\n\nTuck light toppings under the mozzarella so the airflow doesn't blow them around. If the cheese browns too quickly, add it only for the last 2 to 3 minutes : it melts in no time.\n\n\n\nEvery appliance heats a little differently. In practice, the cooking time ranges from 7 to 10 minutes : check halfway through, then every minute toward the end, because at 205 \u00b0C the edges can go from golden to burnt very quickly.\n\n\n\nA sheet of perforated parchment paper makes the pizza easier to transfer and keeps the cheese from sticking. The perforations are essential, and never place the sheet by itself in a hot basket : it can blow up into the heating element.\n\n\n\nWhat to serve it with\n\n\n\nSlide the pizza onto a board, let it cool for a moment, then cut. A simple green salad on the side is all you need, and the two rounds cook quickly enough to make this a meal ready in 20 minutes or less.\n\n\n\nDessert in the same basket : air fryer chocolate fondant.\n\n\n\nOther versions cook differently. A store-bought ready-made crust topped all at once needs 180 \u00b0C for 8 to 12 minutes, a frozen pizza needs 170 \u00b0C for 12 to 14 minutes straight from frozen, and a leftover slice regains its crispness in 3 to 5 minutes at 180 \u00b0C.\n\n\n\n\n\n\tAir Fryer Pizza\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tDough1 ball fresh pizza dough (ready to use (about 250 g))1 drizzle olive oil (for brushing the dough)Toppings60 ml tomato saucemozzarella (shredded or thinly sliced)3 \u00e0 4 toppings of your choice (max. (e.g. ham, mushrooms, olives, bell peppers, etc.))\t\n\t\n\t\tPreparationDivide the dough ball into two equal portions.Roll each portion into a round about 18 cm across, adjusting as needed to fit the air fryer basket.Brush the top of each round with \u0627\u0644\u0632\u064a\u062a.Air Fryer CookingPlace one round of dough in the basket, oiled side down.Pre-bake the plain dough for 3 minutes at 205 \u00b0C.Flip the dough round over.Spread the tomato sauce over the par-baked side, leaving a border around the edge.Add your chosen toppings.Top with the mozzarella.Cook for about 5 minutes more at 205 \u00b0C, until the underside and edges are golden and the cheese is melted.Cook the second pizza the same way.FinishingTransfer the pizza to a board and let it cool slightly for a minute or two.Slice and serve.\t\n\t\n\t\tKey method: this recipe is designed for raw, fresh dough that is first par-baked plain, then topped. The 3-minute pre-bake keeps the cheese from browning and the sauce from bubbling before the crust cooks through, because the air fryer heats mainly from above.\nFlip after pre-baking: the browned side becomes the base for the sauce, so it stays drier and less soggy, while the paler side finishes cooking against the hot basket.\nBrush with oil before placing it oiled-side down: this helps the crust crisp up and keeps it from sticking to the basket when you flip it.\nQuantities & overloading: plan on about 125 g of dough per 18\u201320 cm round. Go easy on the sauce and limit yourself to 3\u20134 toppings max to avoid excess moisture and a soggy pizza.\nAdjustments: if the cheese browns too quickly, add the mozzarella only for the last 2\u20133 minutes. Depending on the model, total cooking time may vary (about 7 to 10 minutes): check at the halfway point, then every minute near the end.\nOptions: perforated parchment paper can be used (never on its own in a hot basket). For store-bought dough without pre-baking: 180 \u00b0C, 8\u201312 min. For frozen pizza: 170 \u00b0C, 12\u201314 min (thin) or 180 \u00b0C, 14\u201316 min (thick). To reheat a slice: 180 \u00b0C, 3\u20135 min. For calzone: 200 \u00b0C, 15\u201318 min, flipping halfway through cooking.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=166913"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166913\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/166427"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=166913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=166913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=166913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}