I Made Pizza in an Air Fryer—Here’s How It Went

Peter Conrad
3 min readAug 20, 2021

Air fryers are great. Pizza is great. The combination seems obvious. Pizza needs dry heat, and an air fryer can provide it.

As a starting point, I used this crust recipe:

How to Make Perfect Pizza | Gennaro Contaldo

With the dough shaped and toppings applied, it was time to perform the big experiment.

Problem 1: Getting It In

A pizza is a flat, floppy thing with other things placed carefully on top. Well-suited for sliding from one flat surface to another. Putting into a basket? Not so much. The first problem was how to get a raw pizza, toppings and all, into the air fryer.

Solution: parchment paper. I slid the uncooked pie onto a sheet of parchment paper, grasped the sides, and lowered the whole mess into the basket. And a mess it was. The toppings kind of slid to the center and had to be rearranged.

Then I worked on getting the parchment paper out — which might have been a mistake. The dough and the paper didn’t want to let go of each other, and the air fryer basket didn’t give much room to work. Eventually, I accomplished the task, but at what cost?

Problem 2: Getting it Hot

Some people will tell you it takes 800° Fahrenheit (427° Celsius) to make a good pizza. Those people are absolutely right. Yes, you can kind of sort of do it with your home oven at 550° F (288° C). But the air fryer only…



Peter Conrad

Peter Conrad is a writer and artist with a penchant for grammar and a knack for the technical. See his latest at patreon.com/stymied or vidriocafe.com