Most pizzas cook in an air fryer in 6–10 minutes at 375–400°F, with thin slices finishing faster than thick crust.
Air fryer pizza is one of those wins that feels like cheating. You get hot cheese, a firm base, and browned edges without turning on the oven. The trick is simple: match time and heat to the pizza’s thickness, toppings, and starting temperature.
This page answers the timing question first, then gives you a repeatable method you can use for any pizza, from a single leftover slice to a frozen personal pie.
Air Fryer Pizza Time And Temperature By Pizza Type
Use the table as a starting point, then check early on your first run with a new brand or crust. Air fryers vary in basket size, airflow, and how hard they run.
| Pizza Type | Heat Setting | Cook Time Range |
|---|---|---|
| Leftover thin slice | 375°F | 4–6 min |
| Leftover thick slice | 375°F | 6–8 min |
| Refrigerated takeout slice (cold) | 380°F | 5–7 min |
| Homemade tortilla pizza | 400°F | 5–7 min |
| English muffin mini pizza | 375°F | 6–8 min |
| Fresh personal pizza (8–10 in) | 390°F | 7–10 min |
| Frozen personal pizza (7–9 in) | 380°F | 10–14 min |
| Frozen pizza snack or bite | 400°F | 6–9 min |
| Deep dish style (small pan) | 360°F | 12–16 min |
How Long To Cook Pizza In Air Fryer? The Fast Method That Works
If you only remember one thing, remember this: start hot enough to crisp the base, then adjust down if the cheese browns before the center warms through. If you landed here asking how long to cook pizza in air fryer?, this is the clean path from cold slice to crisp bite.
Step 1: Pick The Right Basket Setup
Place pizza in a single layer with space for air to move. If you stack slices, steam gets trapped and the base turns soft. A perforated liner can help with cleanup, but avoid solid parchment that blocks airflow.
For small pies, set the pizza flat. For a floppy slice, lay it on a rack insert if your air fryer has one, so heat hits the underside.
Step 2: Choose A Starting Temperature
For most slices and personal pizzas, 375–400°F lands you in the crisp zone. Thin crust likes the high end. Thick crust does better a bit lower so the middle heats before the top dries.
If your air fryer runs hot, start at 375°F. If it runs mild, start at 390–400°F.
Step 3: Set A Short First Timer
On a first try, set 5 minutes for slices and 8 minutes for personal pizzas. You can always add time, and a short first timer saves you from burnt cheese.
Step 4: Check Two Spots, Not Just The Top
Lift an edge with tongs and check the base color. Then tap the center. If the center still feels cool, keep cooking in 1–2 minute bursts.
When toppings include meat or poultry, use a food thermometer if you can. Safe internal temperatures differ by food type, and FoodSafety.gov safe minimum internal temperatures is a solid reference.
Step 5: Rest Briefly Before Cutting
Let pizza sit for 1 minute. Cheese firms up, slices hold together, and the heat evens out. If you cut right away, toppings slide and steam softens the crust.
Frozen Pizza In The Air Fryer Without Burnt Cheese
Frozen pizza can cook cleanly in an air fryer, but the top can brown early while the middle is still cold. You’ll get better results with a two-phase approach.
Start With A Lower Heat
Begin at 360–380°F for 6 minutes. This warms the center without scorching the rim.
Finish Hot To Crisp The Base
Raise to 390–400°F and cook until the base is firm and the cheese bubbles, often 4–8 more minutes. Keep an eye on exposed pepperoni edges since they can crisp fast.
Keep The Pizza Size In Check
If a frozen pizza is wider than your basket, don’t force it. Cutting it while frozen can crack the crust and spill toppings. Pick a personal size that fits flat, or cook frozen slices.
Fresh Or Homemade Pizza In The Air Fryer
Fresh dough needs a different mindset than reheating. The goal is to cook the base through while keeping the top from drying out.
Use A Preheat When The Dough Is Thick
Preheat for 3 minutes when you’re cooking a thicker crust or a small deep dish pan pizza. A hot basket reduces sticking and gives the base a head start.
Shield The Top If Needed
If your cheese browns before the base crisps, lay a small piece of foil loosely over the top for the last few minutes. Keep it tented so air still circulates.
Go Light On Wet Toppings
Watery toppings, like fresh tomatoes or wet mozzarella, can puddle and soak the crust. Pat them dry first, or add them near the end.
Reheating Leftover Pizza So It Tastes Fresh
Air fryers shine for leftovers. The goal is a crisp base with melted cheese, not a dry, hard crust.
Use Medium Heat And Short Bursts
Set 375°F and start with 4 minutes for a thin slice. Add 1 minute at a time until the cheese softens and the base firms up.
Don’t Skip Food Storage Basics
Leftover pizza stays safer and tastes better when it’s chilled quickly and stored cold. The USDA notes pizza fits the same 3–4 day refrigerator window as many cooked leftovers in its safe handling take-out foods guidance.
Small Tweaks That Change Results A Lot
Two air fryer models set to the same number can cook differently. These small moves help you dial it in without guessing.
Watch The Browning Pattern
If the top browns in the back but the front stays pale, rotate the pizza at the halfway mark. If your basket is tight, rotate with tongs by lifting and turning the slice.
Mind The Cheese Load
Extra cheese adds time because it holds cold mass. It can also bubble up and drip. If drips hit the heater, you may get smoke. Put a small piece of bread under the basket to catch drips, if your model allows that safely.
Use Oil Only When The Crust Is Dry
Most pizzas don’t need oil. If the crust is dry and pale, brush a thin film on the edge only. Oil on the bottom can fry the base too fast.
Preheat And Temperature Checks That Save A Pizza
Some baskets run 15–30°F hotter than the dial, especially after a few back-to-back batches. If you keep seeing dark rims before the center turns hot, your unit may be running warm. A small oven thermometer set in the basket for a test cycle can show where your settings land in real life.
Preheating isn’t always needed, but it helps with thick crust and cold toppings. Run the fryer empty for 2–3 minutes, slide the pizza in, then start the timer. If your model auto-preheats, count the cook time after the beep, not from the moment you press start. That one detail can change a slice from crisp to dry.
Common Problems And Quick Fixes
When air fryer pizza goes wrong, it usually falls into one of a few patterns. Use the table to match the symptom to a fix, then rerun with a shorter timer.
| What You See | Likely Cause | Fix On The Next Run |
|---|---|---|
| Cheese browns, center still cool | Heat too high for thickness | Drop 15–25°F, cook longer |
| Base soft, top looks done | Airflow blocked | Use rack, skip solid liners |
| Edges burn first | Rim exposed to hot spots | Lower heat, rotate at midtime |
| Crust dries out | Time too long | Cook in short bursts, rest 1 min |
| Toppings fly around | Loose toppings, strong fan | Press toppings lightly, add late |
| Smoke in basket | Grease drips onto hot metal | Blot oily toppings, catch drips |
| Bottom overbrowns | Basket runs hot under food | Raise pizza on rack insert |
| Frozen crust cracks | Pizza too large for basket | Use personal size, cook slices |
Timing Notes For Different Crusts And Toppings
Use these notes when you’re making small changes, like switching from a thin slice to a thicker one, or adding more toppings than usual.
Thin Crust
Thin crust needs less time, but it can burn fast. Start with the low end of the table and check at minute 4 or 5. If you want more crunch, add time in 30–60 second steps.
Thick Crust
Thick crust needs more time at a slightly lower heat. If you run it too hot, the cheese browns before the bread layer heats through. Start at 360–375°F and plan on 7–10 minutes for a thick slice.
Meat Toppings
Pepperoni and sausage can crisp at the edges quickly. If you see dark spots early, lower the heat a bit and add time. If the pizza has large chunks of chicken, treat it like a leftover dish and make sure it’s hot through.
Veggie Heavy Pizzas
Veggie-loaded pizzas can release water. If the base turns soft, cook a minute longer, then rest the slice on a rack for a minute so steam escapes.
How To Scale For Two Slices Or A Small Group
Cooking more pizza at once is tempting, but overcrowding kills crispness. If you need more than one slice, do it in batches or use a rack accessory made for your air fryer model.
Single Layer Beats Everything
Keep toppings exposed and keep edges apart. Air needs a path around the crust. If slices touch, the contact points stay soft.
Add A Minute For A Full Basket
When the basket is more full, air temperature drops a bit. Add 1 minute, then check. Don’t just add 3–4 minutes and walk away.
Mini Checklist For A Reliable Result
Use this quick checklist when you want a no-drama run.
- Fit pizza flat in the basket.
- Start at 375–400°F for slices, 360–380°F for frozen pies.
- Set a short first timer and check the base color.
- Adjust in 1–2 minute bursts until the center is hot.
- Rest 1 minute before cutting or eating.
One Last Timing Reality Check
Air fryers cook fast because hot air hits food from all sides. That’s why the same slice can take 8 minutes in an oven but 5 minutes in a basket. If you switch brands of pizza, change basket liners, or load up toppings, your timing shifts.
If you’re still asking how long to cook pizza in air fryer?, start with the table, check early, and lock in your own “house setting” after two runs. Write it on the pizza box flap and you’ll be set next time, for your basket and pizza style.