Preheat the air fryer to 380°F (193°C) for 3–5 minutes. A hot basket gives you a better crust from the start.

The crispy crust hack: Lightly spray the underside of the frozen pizza crust with oil. If the pizza is stuck to cardboard, gently peel it off first. That thin coat of oil helps brown and crisp the base without drying it out.

Optional heat shield for perfect melt: Tear a small piece of foil and tent it loosely over the pizza (don’t press it down). This shields the cheese for the first few minutes so the crust can crisp without the top over-browning. Make sure the foil doesn’t touch the heating element.

Air fry: Place the pizza in the basket. Cook at 380°F for 4–5 minutes with the foil tent on, if using.

Remove foil, add extras: Carefully remove the foil. Add a small handful of shredded mozzarella or extra toppings if you like. Return to the fryer.

Finish cooking: Air fry another 2–5 minutes, until the crust is deeply golden and the cheese is melted and bubbling. Total time is usually 6–10 minutes depending on pizza size and air fryer model.

Check the bottom: Use tongs to lift a corner. The underside should be crisp and lightly browned. If it’s pale, cook 1–2 minutes more.

Season and serve: Sprinkle with Parmesan, Italian seasoning, or red pepper flakes. Let it rest 1 minute so the cheese sets slightly, then slice.