No-Knead Pizza Dough for Air Fryer Pizza
This no-knead pizza dough for air fryer pizza creates a crispy golden crust with a soft airy center using 00 flour, simple ingredients, and no kneading. An easy homemade pizza recipe perfect for quick pizza nights in the air fryer.
Ingredients
No Knead Pizza Dough
- 250 g flour 00
- 8 g instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 250 g warn water
- 1 tablespoon extra virgin olive oil
Pizza Topping
- 100 g passata sauce
- ⅛ teaspoon salt
- ⅛ teaspoon white pepper
- ½ teaspoon oregano
- 1 tablespoon extra virgin olive oil
- 100 g grated mozzarella cheese
- 1 tablespoon oregano
- 8 basil leaves
Instructions
- In a large mixing bowl, combine the 2 cups (250 g) 00 flour, 2 teaspoons (8 g) instant yeast, 1 teaspoon sugar, 1 teaspoon salt, and 1 cup (250 g) warm water. Mix with a spatula until a dough forms.
- Add 1 tablespoon extra virgin olive oil and stir until smooth and fully combined.
- Cover the bowl with cling film and let the dough rise in a warm place for 2 hours, or until doubled in size and bubbly.
- Transfer the dough onto a parchment-lined tray and spread it out evenly into a pizza shape.
- In a small bowl, mix the ½ cup (100 g) passata sauce, ⅛ teaspoon salt, ⅛ teaspoon white pepper, ½ teaspoon oregano, and 1 tablespoon extra virgin olive oil.
- Spread a thin layer of the sauce evenly over the dough.
- Air fry at 430°F / 220°C for 15 minutes, or until the crust turns lightly golden.
- Remove from the air fryer and sprinkle the grated mozzarella and extra oregano evenly over the top.Remove the pizza from the air fryer and sprinkle over the 1 cup (100 g) grated mozzarella cheese and 1 tablespoon oregano.
- Return to the air fryer and cook at 430°F / 220°C for another 5 minutes, or until the cheese is melted and slightly golden.
- Finish with the fresh basil leaves, slice, and serve warm.
Notes
Use 00 Flour for Better Texture: I like using 00 flour because it gives the pizza a softer airy texture while still creating crisp edges in the air fryer.
Keep the Sauce Light: Too much sauce can make the center heavy and stop the crust from crisping properly, so I always spread a thin, even layer.
Let the Dough Rise Until Airy: I wait until the dough looks bubbly and puffed up because that long rise develops flavor naturally without kneading.
Storage: I keep leftover pizza in an airtight container in the fridge and reheat slices in the air fryer for a few minutes to bring back the crispy crust.
Nutrition
Calories: 1544kcal | Carbohydrates: 206g | Protein: 59g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 65mg | Sodium: 3367mg | Potassium: 958mg | Fiber: 13g | Sugar: 12g | Vitamin A: 1222IU | Vitamin C: 11mg | Calcium: 857mg | Iron: 7mg
