Instructions

• In a large mixing bowl, stir together ¾ cup warm water (not hot) and ¼ teaspoon sugar until the sugar dissolves. Sprinkle 2 teaspoons active dry yeast over the surface, stir a few times, and let sit until foamy (about 10 minutes).
• Add the 2 cups all-purpose flour to the yeast mixture in ½-cup increments: add ½ cup flour, stir until smooth, then repeat until all flour is incorporated. As you mix the flour in, add 3 teaspoons olive oil divided: add 2 teaspoons to the dough during mixing and reserve 1 teaspoon.
• Add ½ teaspoon salt to the dough while mixing with the flour. If the dough is very sticky, you may lightly dust the work surface with flour when you turn it out.
• Turn the dough onto a lightly floured counter and knead briefly—just enough for the dough to come together (about 5 to 6 turns).
• Wash and dry the bowl you used, pour the reserved 1 teaspoon olive oil into it and swirl to coat the bottom and a little up the sides. Place the dough back in the oiled bowl, cover with plastic wrap or a kitchen towel (lightly flour the side that will touch the dough), and set in a warm, draft-free place until doubled in size.
• Punch down the risen dough and divide it into 2 pieces for a fluffier crust or into 3 pieces for thinner crusts.
• Cut pieces of parchment paper to fit your air fryer basket (about 8" diameter for reference). Preheat the air fryer to 390°F.
• Roll one dough piece into a circle that fits the parchment and place the dough on the parchment. Pre-bake the crust in the air fryer on the air fry setting for 3 to 4 minutes.
• Prepare the sauce and toppings. Use the 1 cup crushed tomatoes divided among your pizzas (if you made 2 dough pieces, use about ½ cup per crust; if 3 pieces, use about ⅓ cup per crust). Season the sauce using the remaining dry seasonings from the ingredient list: ½ teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper—divide these seasonings evenly across the pizzas (half on each if making two, or thirds if making three).
• Spread the appropriate portion of crushed tomatoes over the prebaked crust, sprinkle the portioned Italian seasoning, salt, and black pepper, then top with the shredded cheeses and pepperoni. Divide the cheeses (½ cup shredded mozzarella and ¼ cup shredded gouda) evenly among the pizzas (half on each if making two, or thirds if making three). Arrange the 18 to 20 slices of pepperoni evenly across the pizzas and press them lightly into the sauce and cheese so they stay in place in the air fryer.
• Return the topped pizza on its parchment to the air fryer and bake 4 to 5 minutes more, or until the cheese is melted and the crust is golden to your liking.
• Remove the pizza from the air fryer, slice, and serve. Repeat steps 8–11 with the remaining dough pieces.