Air Fryer Pizza + Homemade Pizza Dough Recipe
May 14, 2022 22:48:16 GMT -5
Post by bloodbought on May 14, 2022 22:48:16 GMT -5
Air Fryer Pizza
SERVINGS 8
PREP 5 MINS
COOK 5 MINS
TOTAL 10 MINS
Ingredients
▢1 ball Pizza dough
▢4 1/2 cups freshly shredded mozzarella cheese
▢Desired pizza toppings
▢15 oz Pizza Sauce
Instructions
Preheat air fryer to 400 degrees. Roll crust out really thin (less than ¼ inch). Prick all over with a fork, (this will help it bake flat).
Spray the bottom of the air fryer basket. Lift up crust and carefully place in the basket.
Cook in air fryer at 400 degrees F for 1 minute, then flip to the other side and cook an additional minute. (check on the crust after 30 seconds to make sure it hasn’t flipped/folded in half.) Repeat with remaining crusts.
Add toppings to pre-baked crusts. I suggest adding the cheese last, because the pepperoni and lighter toppings may blow off while cooking.
Lower air fryer temp to 370 and cook pizzas for 1-3 minutes or until warmed through and cheese has melted. (You can open the basket to check).
Notes
Yield: my homemade pizza dough will make about 8 small pizzas, for the air fryer.
Make Ahead Instructions: Make homemade pizza dough the night before and stick in a bowl, covered, in the fridge to rise. You could also make homemade pizza sauce several days in advance.
Freezing Instructions: Pre-bake crusts and add toppings. Place pizzas on a baking sheet and freeze for 30 minutes, to flash freeze. Then, wrap them tightly in plastic wrap and stack them inside a freezer safe ziplock bag. Freeze for up to 3 months.
To Air Fry Frozen Pizza: Preheat air fryer to 370 degrees. Cook frozen pizza for 6-8 minutes, or until cheese is melted and crust is crispy.
link
How to Make Homemade Pizza Dough:
1. Proof the yeast. Dissolve the yeast in warm water with sugar and let it sit for about 5 minutes, to proof. (If the yeast doesn’t foam up like in photo step 1, then the yeast is no good.)
2. Make the dough. Next, add more water, salt, vinegar, and olive oil. Gradually add the flour as you knead the dough on a medium-low speed for about 7 minutes.
3. Allow to rise. Cover the pizza dough and let it and let it rise for 1 – 1 ½ hours or until it has doubled in size.
4. Divide the dough into 2-3 balls depending on whether you want to make thin crust pizzas or a thicker, chewy pizza crust. I personally like to divide my pizza dough recipe into three because I like the thin crust pizza.
5. Roll into pizza shape. Spray your work surface lightly with cooking spray, or dust lightly with flour. Use a rolling pin or your hands to roll and stretch the dough to your desired size. Prick all over with a fork.
6. Pre-bake. Before pre-baking my pizza crust, I heat the oven with a pizza stone inside. If you don’t have a pizza stone you could use a baking tray (like a cookie sheet), turned upside down. I then sprinkle cornmeal on my pizza peel and place the crust on top, and then slide the crust onto the hot baking stone. If you don’t have a pizza peel you can place the pizza crust on a piece of parchment paper to lift and set it onto your hot pizza stone or baking tray.
Tips for perfect pizza dough:
Pre-bake the dough. I’ve found that the key to this homemade pizza dough recipe is pre-baking it. It’s absolutely essential to pre-bake the dough for 5-6 minutes before adding your toppings. Once you’ve added Pizza Sauce and all your toppings, return it to the oven to finish baking! This will result in a crust that holds on it’s own and is crispy on the outside, and soft and airy on the inside.
2. Let it RISE! You really need to take the time to let the pizza dough rise. I’ve tried many “no-rise” or “15-minute” pizza crust recipes, but I don’t think any of them taste as good as this one. You can also make the pizza dough the night before and let it rise in the fridge, in an airtight container, overnight, to save time.
3. Check the flour! In the recipe I call for bread flour but all-purpose flour works perfectly well for this recipe .
4. To add flavor: This is a basic pizza dough recipe, but you can spice it up to make it more flavorful. I sometimes add a couple dashes of garlic powder, dried basil, and oregano at step number 2 below.
5. When rolling out the dough: It’s common practice to roll pizza dough on a floured surface, but I actually like to spray my counter with non-stick spray instead of using flour. That way excess flour doesn’t make the dough tough and its really easy to stretch the dough with your hands. You can also use a rolling pin to roll the dough into a circle, or your desired shape but I find that using my hands is just as easy.
Make Ahead And Freezing Instructions:
To make ahead:
Option 1: Make the dough up until the first rise. Place the dough in an airtight container in the fridge to rise overnight, or for several hours, before rolling it out and pre-baking it.
Option 2: Completely make the pizza dough, including pre-baking it in the oven for 6 minutes. Top with desired pizza toppings, cover well with plastic wrap and refrigerate for several hours, until ready to bake your pizza.
To freeze the dough: Form a ball with the dough and lightly spray it on all sides. Wrap it in plastic wrap and place it in a ziplock freezer bag in the refrigerator for up to 3 months. To thaw, place the pizza dough in the refrigerator overnight and roll it out when you are ready to pre-bake.
To freeze the pre-baked crust: Make sure the crust cools completely and then wrap it in plastic wrap and tinfoil and store it in your freezer. Only freeze pre-baked crust without the toppings!
link
SERVINGS 8
PREP 5 MINS
COOK 5 MINS
TOTAL 10 MINS
Ingredients
▢1 ball Pizza dough
▢4 1/2 cups freshly shredded mozzarella cheese
▢Desired pizza toppings
▢15 oz Pizza Sauce
Instructions
Preheat air fryer to 400 degrees. Roll crust out really thin (less than ¼ inch). Prick all over with a fork, (this will help it bake flat).
Spray the bottom of the air fryer basket. Lift up crust and carefully place in the basket.
Cook in air fryer at 400 degrees F for 1 minute, then flip to the other side and cook an additional minute. (check on the crust after 30 seconds to make sure it hasn’t flipped/folded in half.) Repeat with remaining crusts.
Add toppings to pre-baked crusts. I suggest adding the cheese last, because the pepperoni and lighter toppings may blow off while cooking.
Lower air fryer temp to 370 and cook pizzas for 1-3 minutes or until warmed through and cheese has melted. (You can open the basket to check).
Notes
Yield: my homemade pizza dough will make about 8 small pizzas, for the air fryer.
Make Ahead Instructions: Make homemade pizza dough the night before and stick in a bowl, covered, in the fridge to rise. You could also make homemade pizza sauce several days in advance.
Freezing Instructions: Pre-bake crusts and add toppings. Place pizzas on a baking sheet and freeze for 30 minutes, to flash freeze. Then, wrap them tightly in plastic wrap and stack them inside a freezer safe ziplock bag. Freeze for up to 3 months.
To Air Fry Frozen Pizza: Preheat air fryer to 370 degrees. Cook frozen pizza for 6-8 minutes, or until cheese is melted and crust is crispy.
link
How to Make Homemade Pizza Dough:
1. Proof the yeast. Dissolve the yeast in warm water with sugar and let it sit for about 5 minutes, to proof. (If the yeast doesn’t foam up like in photo step 1, then the yeast is no good.)
2. Make the dough. Next, add more water, salt, vinegar, and olive oil. Gradually add the flour as you knead the dough on a medium-low speed for about 7 minutes.
3. Allow to rise. Cover the pizza dough and let it and let it rise for 1 – 1 ½ hours or until it has doubled in size.
4. Divide the dough into 2-3 balls depending on whether you want to make thin crust pizzas or a thicker, chewy pizza crust. I personally like to divide my pizza dough recipe into three because I like the thin crust pizza.
5. Roll into pizza shape. Spray your work surface lightly with cooking spray, or dust lightly with flour. Use a rolling pin or your hands to roll and stretch the dough to your desired size. Prick all over with a fork.
6. Pre-bake. Before pre-baking my pizza crust, I heat the oven with a pizza stone inside. If you don’t have a pizza stone you could use a baking tray (like a cookie sheet), turned upside down. I then sprinkle cornmeal on my pizza peel and place the crust on top, and then slide the crust onto the hot baking stone. If you don’t have a pizza peel you can place the pizza crust on a piece of parchment paper to lift and set it onto your hot pizza stone or baking tray.
Tips for perfect pizza dough:
Pre-bake the dough. I’ve found that the key to this homemade pizza dough recipe is pre-baking it. It’s absolutely essential to pre-bake the dough for 5-6 minutes before adding your toppings. Once you’ve added Pizza Sauce and all your toppings, return it to the oven to finish baking! This will result in a crust that holds on it’s own and is crispy on the outside, and soft and airy on the inside.
2. Let it RISE! You really need to take the time to let the pizza dough rise. I’ve tried many “no-rise” or “15-minute” pizza crust recipes, but I don’t think any of them taste as good as this one. You can also make the pizza dough the night before and let it rise in the fridge, in an airtight container, overnight, to save time.
3. Check the flour! In the recipe I call for bread flour but all-purpose flour works perfectly well for this recipe .
4. To add flavor: This is a basic pizza dough recipe, but you can spice it up to make it more flavorful. I sometimes add a couple dashes of garlic powder, dried basil, and oregano at step number 2 below.
5. When rolling out the dough: It’s common practice to roll pizza dough on a floured surface, but I actually like to spray my counter with non-stick spray instead of using flour. That way excess flour doesn’t make the dough tough and its really easy to stretch the dough with your hands. You can also use a rolling pin to roll the dough into a circle, or your desired shape but I find that using my hands is just as easy.
Make Ahead And Freezing Instructions:
To make ahead:
Option 1: Make the dough up until the first rise. Place the dough in an airtight container in the fridge to rise overnight, or for several hours, before rolling it out and pre-baking it.
Option 2: Completely make the pizza dough, including pre-baking it in the oven for 6 minutes. Top with desired pizza toppings, cover well with plastic wrap and refrigerate for several hours, until ready to bake your pizza.
To freeze the dough: Form a ball with the dough and lightly spray it on all sides. Wrap it in plastic wrap and place it in a ziplock freezer bag in the refrigerator for up to 3 months. To thaw, place the pizza dough in the refrigerator overnight and roll it out when you are ready to pre-bake.
To freeze the pre-baked crust: Make sure the crust cools completely and then wrap it in plastic wrap and tinfoil and store it in your freezer. Only freeze pre-baked crust without the toppings!
link