Servings: 2
Ingredients
Dough
- 1 ball fresh pizza dough ready to use (about 250 g)
- 1 drizzle olive oil for brushing the dough
Toppings
- 60 ml tomato sauce
- mozzarella shredded or thinly sliced
- 3 à 4 toppings of your choice max. (e.g. ham, mushrooms, olives, bell peppers, etc.)
Procédé
Preparation
- Divide the dough ball into two equal portions.1 ball fresh pizza dough
- 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 الزيت.1 drizzle olive oil
Air Fryer Cooking
- Place one round of dough in the basket, oiled side down.
- Pre-bake the plain dough for 3 minutes at 205 °C.
- Flip the dough round over.
- Spread the tomato sauce over the par-baked side, leaving a border around the edge.60 ml tomato sauce
- Add your chosen toppings.3 à 4 toppings of your choice
- Top with the mozzarella.mozzarella
- Cook for about 5 minutes more at 205 °C, until the underside and edges are golden and the cheese is melted.
- Cook the second pizza the same way.
Finishing
- Transfer the pizza to a board and let it cool slightly for a minute or two.
- Slice and serve.
Notes
Key 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.
Flip 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.
Brush 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.
Quantities & overloading: plan on about 125 g of dough per 18–20 cm round. Go easy on the sauce and limit yourself to 3–4 toppings max to avoid excess moisture and a soggy pizza.
Adjustments: if the cheese browns too quickly, add the mozzarella only for the last 2–3 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.
Options: perforated parchment paper can be used (never on its own in a hot basket). For store-bought dough without pre-baking: 180 °C, 8–12 min. For frozen pizza: 170 °C, 12–14 min (thin) or 180 °C, 14–16 min (thick). To reheat a slice: 180 °C, 3–5 min. For calzone: 200 °C, 15–18 min, flipping halfway through cooking.
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