The pizza with liquid dough using an air fryer is a quick and very easy version suitable for beginners, to prepare a delicious plate pizza. It doesn’t require any skill in rising or kneading the dough; just prepare the basic batter in a bowl and in 20 minutes you can serve a delicious Margherita, or add other tasty ingredients.
Stick to the recipe doses and use a round pan with a diameter of 7-8 inches that fits your air fryer. I have a 5.5-liter Cosori with a single top resistance, and I get a pizza that’s soft inside and slightly crispy on the edges. The yeast I used is Paneangeli yeast for sweet or savory short bakes in air fryer, available in well-stocked supermarkets or on Amazon (click on the link),
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
- 2/3 cup all-purpose flour (for pizza)
- 6 tbsp water (room temperature)
- 2 tsp olive oil
- 1 tsp instant yeast for savory preparations (Or for short bakes in air fryer)
- 1/2 tsp salt
- 1 pinch sugar
- 3/8 cup tomato purée
- 2 oz mozzarella for pizza (as dry as possible)
- to taste olive oil, salt, oregano, or basil as desired
Steps
In a small bowl, put the water at room temperature, olive oil, salt, and a small pinch of sugar. Mix to dissolve the salt and sugar, then add the sifted flour and instant yeast.
Mix the ingredients with a fork until smooth and homogeneous, like a fluid batter (see photo below).
Grease a 7-8 inch diameter round pan with oil, preferably non-stick and suitable for the air fryer. Pour the fluid mixture for the pizza base into the center and let it spread over the entire surface of the pan.
Season the tomato purée with a pinch of salt and a drizzle of olive oil, then spread it over the fluid base of the pizza with a teaspoon and finish with a pinch of oregano if desired.
Preheat the air fryer to 392°F for 5 minutes. Place the pan in the fryer basket and cook at 392°F for 15 minutes.
Take out the basket, add the shredded mozzarella, a drizzle of olive oil, and finish cooking at 392°F for another 5 minutes.
Tips for mozzarella:
Use mozzarella for pizza (because it’s drier) to prevent it from releasing too much liquid.
Extra Toppings:
Besides the tomato and mozzarella, you can add
Black or green olives
Grilled peppers
Anchovies
Cooked or raw ham
Pre-cooked sautéed mushrooms
Extra Toppings:
Besides the tomato and mozzarella, you can add
Black or green olives
Grilled peppers
Anchovies
Cooked or raw ham
Pre-cooked sautéed mushrooms
Extra Toppings:
Besides the tomato and mozzarella, you can add
Black or green olives
Grilled peppers
Anchovies
Cooked or raw ham
Pre-cooked sautéed mushrooms
