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Air fryer pizza!

You may recall that among my many accomplishments, I once made pizza for a living. Specifically, Sicilian deep dish pizza. Now I have mastered the art of homemade za in the air fryer, using this ONE WEIRD TRICK.

Can’t be clickbait, you’re here already.

If you can get it where you are, buy a pound of raw white bread dough (don’t sell it here, so I do the pizza program on the breadmaker). That will make three 9″ pies, or two if you like a lot of crust. It freezes wonderfully.

Dough works better if it’s a little warm; I usually give it twenty seconds in the nuker. Roll it out with a rolling pin and then place it in the bottom of the food basket, with the grill removed, and press it around the sides. Unless you’re some kind of crazy cleanaholic, the basket is probably just oily enough that the dough will come out easily when it’s done.

Give it five minutes or so, until the dough holds its shape and has a little strength. Then – here’s the important thing I learned! – flip it over and give it about seven minutes upside down, until it’s just starting to brown. If you don’t do this, the pie will be gluey and underdone on the bottom.

Flip it back over and add sauce (I used storebought spaghetti sauce with a little added olive oil and cracked black pepper because I’m lazy like that). That poor little bent spoon is perfect for spreading the sauce around – and hooking under the edge of the dough to lift it out whenever necessary.

The pie I was taught to make has the ingredients under a solid layer of cheese, and that’s my preference. This one is bell pepper, onion, mushroom and pepperoni. I cook that part for a few minutes in its own before adding cheese. The house mixture was 50/50 cheddar and mozzarella.

Cook until desired doneness (I like the cheese a little browned), hook it out with your ickle spoon, and viola!

Since all food looks gross in black and white, here’s the final product in color.

Or you can buy a 9″ supermarket frozen pizza and give it ten minutes. That’s good, too.


Comment from Uncle Al
Time: November 16, 2022, 10:28 pm

That looks great, Mme. Ermine! Thanks for the instructions; I’ll definitely give it a try.

BTW: Since you like the cheese on top of what are usually called the toppings, you really need to try shredded Fontina cheese, also cooked until it has those nice brown highlights. You’ll thank me!

Comment from S. Weasel
Time: November 16, 2022, 10:35 pm

I wonder if I can get it here…

Comment from Deborah HH
Time: November 16, 2022, 11:06 pm

Do the English have a mania for pizza, or your husband one lucky Badger 🙂

Comment from Durnedyankee
Time: November 16, 2022, 11:59 pm

Damn that looks good! I wonder if our air fryer, which looks like a toaster oven, can do that.

Comment from ExpressoBold
Time: November 17, 2022, 9:54 am

What’s the air fry temperature supposed to be, SWeasey?

This looks like great snack food!

Comment from S. Weasel
Time: November 17, 2022, 5:42 pm

The Brits have a whole section of frozen pizza in the supermarket, so somebody must eat it. Nobody I know, though. Certainly not Uncle B…I za alone.

I vary the temp, ExpressoBold. Anywhere from 170 to 200, depending on how impatient I am.

Comment from ExpressoBold
Time: November 17, 2022, 7:53 pm

Thanks, SWeasel….

I am guessing that’s 200ºF ?????

Comment from Drew458
Time: November 18, 2022, 3:55 am

As a serious hobbyist bread baker, your dough process is … different. But if you like the results then it’s fine. My sourdough 00 italian flour dough takes about 4 days to be ready, can be spun nearly transparently thin. Goes in a 550 oven on a thick baking stone, pizza ready in about 8 minutes. Don’t have air fryer, cook crust sauce and a bit of mozzarella a bit first then add toppings. Bread doughs can be made so many ways. Enjoy your air fryer pies.

Comment from ExpressoBold
Time: November 18, 2022, 6:19 pm

A detailed YT on how to use your air fryer to make pizza…


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