Air Fryer pizza
Ingredients:
Dough for 5 servings Each 350 g / 34 cm in diameter
- Italian wheat flour type 00 1 kg + 50 g for dusting
- Water (lukewarm) 680 ml
- Salt 2 teaspoons
- Olive oil 30 ml
- Yeast 10 g
Toppings for 1 pizza
- Tomato sauce 6 tablespoons
- Cheese 170 g
- Salami 45 g
- Pepperoni peppers 30 g
Preparation:
- Dissolve the yeast in water, then add it to the flour along with olive oil and salt. Knead the dough until it becomes a smooth, uniform mass. Add a small amount of flour or water if necessary. Divide the prepared dough into 5 portions.
- Grease the baking tray with oil. Place the dough balls on it, brush them with oil and cover the baking tray tightly with cling film – so that the dough does not dry out.
- Place in the refrigerator for 24 hours. Then take the dough out of the fridge, knead it again, repeat each step and put it back in the fridge. Repeat this process every day for up to 7 days. If you are using 10 g of yeast, the first bake can be done after 24 hours, though it’s best after 3 days.
- If you’re using 1 g of yeast, each step is the same, but the first bake can only be done after 3 days.
- When you are ready to make the pizza, after kneading, place the dough ball on a plate dusted with flour. Dust the top of the dough with flour as well, wrap it in cling film, and leave it until the dough doubles in size. Unwrap the cling film, sprinkle flour on the countertop and shape the pizza.
- Transfer it to an AirFry tray, add tomato sauce, grated cheese and the toppings.
- Place in the oven and bake according to the instructions on the display.
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