Airfried Deep Pan Pizza

I saw this recipe via love the little bakery and had to try!

I hadn’t made pizza dough for at least 20 years, when I worked in the pizza game. Although our methods back then were just slightly different on a commercial scale.

So I had no idea how this was going to turn out, particularly using the Airfryer rather than a conventional oven. It turned out fantastically well and with the dough mix, I got 4 pizzas using the base of a 16 centimetre diameter cake tin.

Ingredients

500g bread flour
325ml luke warm water (50 seconds in the microwave is perfect)
4g yeast
1/2 tbsp salt
1/2 tbsp caster sugar

Method

Mix with a fork your water, yeast, salt and caster sugar in a bowl until all dissolved (I love the smell of the yeast when doing this).

Slowly add the flour and mix (I used a whisk for this) until you get a nice doughy mix. Adding the flour slowly enables you to decide whether you need more or less flour.

Place dough on a lightly floured bench top and kneed for 5-10 minutes. You want your dough to be stretchy.

Roll in to a ball, place back in the bowl, cover with cling wrap and a tea towel. Place in a warmish spot like your linen cupboard for an hour to hour and a half to rest.

Once rested cut dough in to quarters (if using Airfryer) and place dough on desired base and flatten to shape (dough will rise up to 2 inches).

Simply use your desired sauce and toppings.

Place in the Airfryer set temperature to 175 degrees and cook for 12 minutes or until golden brown (if using conventional oven cook for 25 minutes).

Enjoy!