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1
Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
2
Once activated, add the yeast mixture to the mixer bowl, and add the oil.
3
Place the rest of the ingredients into your stand mixer bowl, and using the dough hook, knead for 10 minutes.
4
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
5
Turn out the dough from the mixer, form it into a ball, place it into a lightly oiled bowl, cover the bowl and let it proof for 1 hour, the dough should at least double in size (this may take longer depending on the temperature of your kitchen) if you can, proof your dough in the oven, with just the light bulb on.
6
After the first rise turn out the proven dough onto a none floured surface.
7
Divide the dough ball into 6 equal pieces. I recommend using digital scales.
8
Now form each piece into a ball.
9
Place the doughballs into a lightly oiled, air tight, storage box, sprinkle them with a little flour, get the lid on.
10
These will keep in your fridge for up to 10 days, just pull one out when you need to make a pizza.
11
If you want to make an easier pizza, Greek flat bread or Pita bread can be used.
12
But homemade pizza dough, is much superior.
13
Making the Pizza:
14
Take one of the dough balls, place it a floured surface, dust the top of the dough with a little flour, cover it, allow to proof for 15 minutes.
15
Once it has doubled in size, form it into a disk the same size as the crisp tray in your air fryer, (see the video for an example).
16
Lightly oil the crisp tray, place the dough on the tray and bake in the air fryer for 5 minutes on Bake setting, 190°C / 375°F.
17
Once done, take out the pizza base, flip it over, add the tomato sauce, Mozzarella cheese and pepperoni.
18
Get it back in the air fryer, this time on the Air-fry setting, cook for 5 minutes at 190°C / 375°F.
19
Carefully remove it from the air fryer, slice and serve sizzling hot.
20
Enjoy.
Method
Ingredients
Homemade Pizza Base:
425g / 15oz Bread flour
270g / 270mls Lukewarm water / 40°C / 104°F
6g / 1½tsp Instant or active dried yeast
8g / 1tsp Salt
15g / 1tbls Olive oil
6g / 1tsp Sugar
Pizza topping:
3tbls Tomato sauce (bought or homemade)
120g / 7oz Mozzarella cheese (grated)
6 Pepperoni slices
100% cotton Cross-Back Kitchen Apron
Pizza Cutter Rocker with Wood Handles & Protective Cover
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Bakers scraper
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