This streamlined air-fryer pizza has become a viral favourite for a reason. Instead of kneading, shaping, or waiting for dough to rise, you whisk together a smooth batter and pour it directly into the pan. The heat of the air fryer drives rapid oven spring, giving you a soft interior and lightly crisped edges without any traditional dough work.
Its simplicity is the biggest draw: just a handful of pantry ingredients, a couple of small pans, and a reliable air fryer. The base sets quickly, the toppings fuse beautifully, and the result lands somewhere between a focaccia-style pizza and a classic thin crust—fast, convenient, and surprisingly satisfying.
Whether you keep it minimal with tomato and mozzarella or build it up with bolder flavours, this format adapts to almost anything. It’s ideal when you crave pizza but don’t want to deal with dough.
Try it: Air Fryer Pizza Bites (Two Flavors: Classic Margherita and Spicy)
Liquid Air Fryer Pizza
Ingredients
Equipment
Method
- Combine the water, olive oil, salt and sugar in a mixing bowl, whisking until the salt and sugar are fully dissolved.
- Add the tipo 0 pizza flour and instant savory baking yeast. Mix with a fork until you obtain a smooth, lump-free batter with a thick, pourable consistency.
- Grease two 7-inch (18–20 cm) round pans with a thin layer of olive oil, making sure the base is evenly coated.
- Pour half of the batter into each pan, allowing it to level out and spread evenly to the edges.
- In a small bowl, mix the tomato passata with a pinch of salt and a drizzle of olive oil.
- Spoon the tomato mixture over each batter base and spread it gently, then finish with dried oregano or a few basil leaves, to taste.
- Preheat the air fryer to 400°F (200°C) for 5 minutes.
- Place the first pan in the air fryer basket and cook at 400°F (200°C) for 15 minutes, until the base is set and starting to colour around the edges.
- Open the basket, sprinkle half of the chopped mozzarella on top and drizzle lightly with olive oil.
- Return the pan to the air fryer and cook for a further 5 minutes at 400°F (200°C), or until the cheese is fully melted and lightly golden. Repeat the same process with the second pan.
- Serve the liquid air fryer pizzas hot, while the edges are still crisp and the centre is soft and fluffy.
- Store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheat in the air fryer at 360°F (180°C) for 3-4 minutes to restore the texture.
Extra Tips
Boost the dough flavour by replacing a portion of the tipo 0 flour with whole-wheat or spelt flour for a more rustic profile.
Blend spices into the batter—garlic powder or a pinch of chilli flakes work particularly well.
Experiment with different cheeses: provola, smoked scamorza, fontina, or caciocavallo all melt beautifully.
Add pre-cooked vegetables such as sautéed peppers, zucchini, or mushrooms before baking.
If the passata is very watery, simmer it for a few minutes to thicken; this prevents excess moisture from softening the crust.
Since 2012, I’ve been sharing life through the things I love most — cooking, traveling, observing, and writing. I do it with the curiosity of someone who’s always learning, and the joy of sharing something real and heartfelt
