Combine the warm water, sugar, and active dry yeast in a large bowl. Mix well and let it sit for 5 minutes. This helps confirm that the yeast is active and also helps reduce the strong yeasty smell that can sometimes remain in the dough.

Add the olive oil and salt, then mix well. Add the flour and stir with a spoon until no dry flour remains. Knead the dough directly in the bowl for 3 minutes.

Transfer the dough onto a lightly floured cutting board and divide it into 3 pieces. Shape each piece into a ball by stretching the surface of the dough and folding it underneath. Place two dough balls into the greased containers and one into the greased skillet.

Cover the skillet with a lid and let the dough rise in a warm place for about 30 minutes. Cover the two containers and store them in the refrigerator. The dough will slowly ferment, developing gluten and more flavor. It can be kept for up to 1 week. You can bake it straight from the refrigerator without bringing it back to room temperature. If you have extra time, letting it sit at room temperature for 2–3 hours will create a lighter and airier texture.

Once the dough in the skillet has doubled in size, gently punch it down to release the air. Stretch the dough to fit the size of your air fryer basket.

Add your favorite toppings. Cover the skillet and cook over high heat for 1–2 minutes, until the bottom of the crust becomes lightly browned.

Transfer the pizza to a preheated air fryer and cook at 450°F (230°C) for about 6 minutes. If using an oven, preheat and bake at the highest temperature possible until the pizza is cooked through. An air fryer needs shorter baking time and that will help keep the crust softer, which is why I recommend the air fryer whenever possible.