Simple Air Fryer Pan Pizza (Cheesy and Soft)

A recipe for making two individual 7-inch pan pizzas in an air fryer, featuring a soft, cheesy crust with a par-cooked base to prevent sogginess.

Ingredients

• 2 cups (240 g) All-Purpose Flour (or Bread Flour), spooned and leveled
• 1 teaspoon (3 g) Instant Yeast
• 3/4 cup (180 ml) Warm Water (105°F–110°F / 40°C–43°C)
• 1 teaspoon (5 g) Granulated Sugar or Honey
• 1 teaspoon (5 g) Fine Sea Salt
• 1 tablespoon (15 ml) Extra-Virgin Olive Oil for the dough
• 2 tablespoons (30 ml) Extra-Virgin Olive Oil for the pans
• 1/2 cup (120 ml) Crushed Canned Tomatoes or Thick Pizza Sauce
• 1/2 teaspoon Dried Oregano
• 1/4 teaspoon Garlic Powder
• A pinch Salt & Black Pepper to taste
• 1 1/2 cups (170 g) Low-Moisture Whole-Milk Mozzarella, freshly grated
• 1/2 cup (55 g) Mild Provolone or Fontina (optional), shredded
• 2 tablespoons (15 g) Grated Parmesan Cheese
• Optional Toppings: Mini pepperoni slices, sliced mushrooms, diced bell peppers, or fresh basil leaves

Instructions

1. In a medium mixing bowl, whisk together the warm water, sugar, and instant yeast. Let it stand for 3 to 5 minutes until slight bubbles or froth appear on top. Stir in 1 tablespoon of olive oil.
2. Add the flour and sea salt. Use a wooden spoon or silicone spatula to combine the mixture until a shaggy, cohesive dough begins to form.
3. Turn the dough out onto a lightly floured work surface. Knead gently by hand for 4 to 5 minutes until smooth, supple, and slightly elastic. Divide the dough evenly into two equal balls (roughly 210–220 grams each).
4. Coat the bottom and sides of two 7-inch round baking pans generously with 1 tablespoon of olive oil each. Place one dough ball into the center of each oiled pan. Turn the dough over once so all sides are coated in oil. Press each ball down gently with your fingers, cover the pans with a clean kitchen towel, and let them rest in a warm area for 20 minutes to relax the gluten.
5. After resting, use your fingertips to dimple and press the dough outwards until it evenly covers the bottom of the pan and presses slightly up against the inner edges to form a soft rim. If the dough snaps back, wait 5 minutes and stretch again.
6. Preheat the air fryer to 375°F (190°C) for 3 minutes. Place the first pan carefully into the air fryer basket. Air fry the bare dough at 375°F (190°C) for 4 to 5 minutes until the crust puffs up, feels set, and shows a light, pale matte finish. Carefully lift the pan out using heat-proof silicone tongs.
7. Spread 1/4 cup of pizza sauce evenly over the warm crust, leaving a 1/2-inch border along the outer rim. Sprinkle half of the dried oregano and garlic powder over the sauce. Cover the surface generously with half of the mozzarella and provolone blend, spreading the cheese all the way to the edges. Add your favorite toppings and a dusting of grated Parmesan.
8. Return the topped pan to the air fryer basket. Cook at 375°F (190°C) for 7 to 9 minutes. Check at the 6-minute mark: the cheese should be fully melted, bubbling, and spotted with golden-brown blisters, with the crust edges pulling slightly away from the pan walls.
9. Carefully remove the pan from the air fryer. Allow the pizza to rest in the pan for 2 to 3 minutes. Slide a thin metal spatula around the rim, transfer the pizza to a cutting board, slice into wedges, and serve hot. Repeat the cooking process for the second pizza.

Notes

Grating your own cheese is recommended to avoid anti-caking starches that can make the top rubbery. Dark, non-stick, or anodized aluminum pans yield crispiest bottoms. Tuck lightweight toppings under cheese to prevent them from flying around in the air fryer. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 3 to 4 minutes.