Shoutout to the guy who air fried his pizza at 425 instead of 400

I was at a potluck last month at the community center on 5th Street, and this dude brought air fryer pizza slices that were perfect - crispy bottom, melty top. He said he always does 425 for 6 minutes instead of the usual 400. Now I'm torn between sticking with my old method for softer crust or switching to his way. Anyone else experiment with temps like that and find a winner?

2 comments

2 Comments

emery_taylor7d ago

Actually 6 minutes at 425 would burn the cheese, not melt it.

jason5246d ago

Actually 6 minutes at 425 would burn the cheese" - I get that thinking but I disagree. If you use a good melting cheese like low-moisture mozzarella and spread it thin, 6 minutes at 425 is plenty to get it bubbly and a little browned on the edges without burning. I've done it plenty of times, just gotta keep an eye on it and pull it when the edges start to brown.