The pizza dough for the air fryer, made with all-purpose flour and re-milled durum wheat flour, soft yet with a perfect consistency to be spread on the air fryer grill without the need for a baking tray for making small pizzas.
You can prepare the dough the same day or opt for a long fermentation in the refrigerator (the recipe explains both steps).
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: about 450 g of dough
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for the pizza dough for the air fryer:
- 1 2/3 cups all-purpose flour
- 1/3 cup re-milled durum wheat flour
- 1 tsp dry yeast
- 2 tsp extra virgin olive oil
- 1 tsp fine salt
- 2/3 cup lukewarm water (approximately)
Tools for the pizza dough for the air fryer:
- 1 Bowl
- 1 Scale
- 1 Spoon
Steps to make the pizza dough for the air fryer:
In a bowl, sift the two flours, then add the dry yeast and stir well with a spoon to mix the two ingredients.
Now add half of the water and the extra virgin olive oil, and mix the ingredients well, then add the salt and blend it into the mixture.
Gradually add the remaining water, we recommend not adding it all as it depends on the flours how much water is absorbed, and the dough for this recipe should not be too soft.
Work the mixture well in the bowl, cover it with a cloth and let it rest for 30 minutes.
After the time has passed, bring the dough from the entire circumference of the bowl towards the center, in this way the dough will rise better.
Cover with a towel and let it rise until it doubles (about 5/6 hours depending on the room temperature where you are making the dough).
Once the dough has risen, transfer it to a floured surface with re-milled durum wheat flour, divide the dough into 70 gram pieces if you want to make small pizzas or larger for classic pizza.
Roll out the dough with a rolling pin and place it on the baking tray or directly on the air fryer grill.
The cooking times are 8/9 minutes for thin red or stuffed small pizzas, for pizza 10/15 minutes depending on the thickness.
Advice:
You can prepare the dough even the day before and then store it in the fridge, in this case, use only slightly less than 1/2 tsp of dry yeast and take the dough out of the fridge a couple of hours before use.
