Yes, you can put frozen pizza in an air fryer; use a foil sling and 360°F until the crust is crisp and cheese bubbles.
Frozen pizza nights are meant to be easy. The air fryer can turn that box into a slice with a browned edge and less sog on the bottom. The trick is airflow: let hot air hit the crust, keep the cheese from scorching, and pick a size that fits your basket.
Can I Put Frozen Pizza In Air Fryer?
Yes. An air fryer cooks frozen pizza well because it pushes heat around the slice, which browns the crust. The two limits are size and height. If the pizza is wider than your basket, it won’t sit flat. If the toppings sit close to the heating element, the cheese can brown too soon.
Basket air fryers do best with slices, personal pizzas, and small pies. Oven-style air fryers (the toaster-oven kind) can handle larger pizzas if the tray fits and air can still move.
| Frozen Pizza Type | Temp | Time Range |
|---|---|---|
| Slice (thin or regular) | 350°F | 4–7 min |
| Personal 6–8 in | 360°F | 7–11 min |
| French bread pizza | 360°F | 6–10 min |
| Thin crust 9–10 in (cut to fit) | 370°F | 8–12 min |
| Rising crust mini pie | 340°F | 12–16 min |
| Deep dish single-serve | 330°F | 14–18 min |
| Gluten-free crust | 360°F | 8–13 min |
| Extra toppings added at home | 350°F | Add 2–4 min |
Use the table as a starting point, then watch cues: the rim looks dry and browned, the cheese bubbles, and the center feels hot when you tap it with a spoon. Box times are for full-size ovens, so air fryers often finish sooner.
Putting Frozen Pizza In An Air Fryer With A Crisp Crust
If you want repeatable results, treat frozen pizza like a two-step cook: first set the crust, then finish the top. That keeps the base from staying soft while the cheese races to brown.
Step 1: Check fit and trim if needed
Measure the widest part of your basket or tray. If the pizza is too wide, cut it while it’s still frozen. A serrated knife works, or score the crust with a chef’s knife and snap it into wedges. Keep the pieces close together so the cheese doesn’t drip into the bottom.
Step 2: Preheat for even browning
A short preheat helps the crust start sizzling on contact. Run the air fryer empty for 3 minutes at your cook temp. If your model has a built-in preheat cycle, use it.
Step 3: Use a sling or liner the safe way
A thin foil sling makes removal simple and saves cleanup. Tear a strip of foil, fold it into a wide band, and press it into the basket so it hugs the curve. Keep the center open so air can hit the bottom of the pizza. If you use parchment, cut it smaller than the basket and place it under the pizza only after preheat, so it can’t lift into the heater.
Step 4: Cook, then rotate once
Set the pizza in the basket. Cook halfway through your expected time, then rotate the pizza 180 degrees. This evens out hot spots and keeps one edge from getting too dark.
Step 5: Finish by cues, not by the clock
Air fryers vary. Some run hot, some blow harder, and basket shape changes airflow. Start checking at the low end of the time range. If the top looks done but the bottom feels soft, drop the temp 10–20°F and add a few minutes so the crust can dry without burning the cheese.
Choosing Temperature And Time By Pizza Style
The sweet spot for frozen pizza in most air fryers sits between 330°F and 370°F. Higher heat browns fast but can scorch cheese. Lower heat gives the crust time to crisp, but the cook takes longer.
Thin crust pizzas
Thin crust likes a bit more heat because it has less dough to dry out. Start at 370°F. If the cheese browns before the rim crisps, lower to 360°F next time and cook one or two minutes longer.
Rising crust and thicker pies
Thicker crust needs gentler heat so the center warms through. Start at 330°F to 350°F. Plan on 12–16 minutes for a small pie, with one rotation. If the top browns early, lay a loose foil “hat” over the top for the last third of the cook.
French bread and flatbread styles
These cook fast and can brown at the corners. Start at 360°F and check at 6 minutes. If the edges darken too soon, drop to 350°F and let the cheese finish bubbling.
Cheese, Toppings, And Browning Control
The top of a frozen pizza sits close to the heat source in most baskets, so the cheese is the first thing to change. You can steer that browning with a few small moves.
- Add delicate toppings late. If you’re adding extra pepperoni, thin veggies, or herbs, sprinkle them on in the last 2–3 minutes so they don’t dry out.
- Shield the top when needed. If the cheese spots start to darken while the crust still needs time, lay a loose sheet of foil on top. Don’t crimp the sides; you want steam to escape.
- Keep loose cheese off the rim. When shredded cheese lands on the basket wall, it can smoke and stick. Nudge it back with tongs at the halfway turn.
Food Safety Notes For Frozen Pizza
Frozen pizzas are meant to cook from frozen, but they still need full heat through the center. If you’re using a thermometer, aim for a center temp that matches safe-reheat guidance for cooked foods. The U.S. government’s safe minimum internal temperature chart is a solid reference point for 165°F when reheating many cooked items.
Don’t thaw the pizza on the counter. Keep it frozen, then cook right away. If you pause mid-cook to add toppings, shut the drawer so the pizza doesn’t sit warm for long.
Preheating And Airflow Tips
Air fryers crisp by moving hot air. Anything that blocks flow slows browning. That includes tall piles of toppings, foil wrapped tight around the pizza, and baskets packed to the edges.
If your air fryer manual mentions automatic preheating on certain modes, follow it. Ninja notes that some units preheat on several functions, so you don’t add extra time for that step. See their preheating guidance for details by model.
For basket models, keep the pizza centered and leave a small gap around it when you can. If your pie fits edge-to-edge, cook it in two batches or cut it into pieces so air can reach the sides.
Foil, Parchment, And Trays
Foil and parchment can make cleanup easier, but use them with care. Loose paper can lift and touch the heater. A heavy pizza on top keeps it down. If you need a liner for slices, perforated parchment works well because it lets air pass through.
A metal pizza pan can work in larger oven-style air fryers, but it slows browning under the crust. If your crust stays soft, switch back to the rack or basket so air can hit the base.
How I Check Doneness
I use three checks. First, I lift an edge with tongs and look for browning under the crust. Next, I watch the cheese: small bubbles across the center beat a single bubbling spot on one edge. Last, I tap the center with a spoon; it should feel hot and firm, not squishy or icy.
If you use a thermometer, probe the center under the cheese. Add 1 minute if you want a darker rim.
Fixes For Common Frozen Pizza Air Fryer Problems
When a frozen pizza cooks “off,” it’s often one of three things: the top got too much heat, the bottom didn’t get enough airflow, or the pizza was too thick for the temp. The table below gives quick fixes you can try on the next run.
| What You See | Likely Cause | Fix Next Time |
|---|---|---|
| Cheese browns fast, crust stays pale | Temp too high for basket height | Drop 20°F and add 2–4 min; use loose foil on top late |
| Bottom stays soft | Liner blocks airflow | Use a narrow foil sling or perforated parchment; avoid full foil wrap |
| Center still cool | Crust too thick for temp | Lower temp 10–20°F and cook longer; rotate once |
| Edge burns | Pizza sits against hot wall | Center the pizza; trim to leave a gap |
| Toppings slide off | Cheese melts before crust sets | Cook 3–4 min first, then add extra toppings |
| Cheese smokes | Loose cheese hits basket | Keep rim clean; use a sling to lift out cleanly |
| Crust dries out | Cooked too long at high heat | Lower temp 10°F; pull when cheese bubbles across the center |
| Pizza tastes bland | Needs finish seasoning | Add a pinch of salt, chili flakes, or dried oregano after cooking |
Reheating Leftover Pizza In The Air Fryer
The air fryer also works well for day-old slices. Set 320°F to 350°F, put slices in a single layer, and heat 3–6 minutes. For slices with a lot of toppings, start at 320°F so the top warms without scorching.
Last Checks Before You Start
- Read the box so you know if the pizza is meant to cook from frozen only.
- Make sure the pizza fits flat; cut it while frozen if it doesn’t.
- Preheat 3 minutes for better crust color.
- Use a foil sling or well-fitted parchment under the pizza, not loose paper by itself.
- Rotate once halfway through.
- Pull when the rim browns and the cheese bubbles across the center.
Two Easy Air Fryer Setups For Frozen Pizza
If you’re still wondering “can i put frozen pizza in air fryer?” after a bad first try, switch the setup before you blame the pizza. Layout changes swing the result.
Basket air fryer setup
Use a foil sling with an open center. Cook a personal pizza at 360°F for 8–11 minutes, rotate once, then add 1–2 minutes if the underside needs more color.
Oven-style air fryer setup
Use the rack over a tray so air can hit the base. Start at 375°F and check at 8 minutes for thin crust. If the top browns early, move the rack down one position or drop the temp.
And yes, can i put frozen pizza in air fryer? You can. Start with the table, cook by cues, and you’ll get crisp crust with clean slices more often than not.