Crust Ingredients
(makes 4 mini pizzas)
3 2/3 c all-purpose flour
2 t yeast
1 t salt
1 1/2 c warm water (microwave 30 seconds)
1 T olive oil
Semolina flour (to coat the pan)
Margherita
Marinara sauce
Fresh mozzarella cheese
Minced garlic
Tomato slices
Fresh basil
Pizza seasoning
Bianca
Alfredo sauce
Fresh mozzarella cheese
Minced garlic
Olives
Pesto
Pesto sauce
Fresh mozzarella cheese
Tomato slices
Directions
Let yeast bloom in warm water for 5 minutes.
Combine all-purpose flour and salt in a large bowl. Add yeast mixture and olive oil. Knead for 8 minutes.
Cover bowl with a damp towel and let dough rise in a warm place for 1 hour.
Optional: let dough rise in refrigerator for 2 to 3 days for optimal flavor. When ready to use, let dough come to room temperature for 30-45 minutes. I did not do this because I couldn't wait and it tasted great!
Split dough into 4 pieces.
Preheat oven to 500˚F and place pizza pan inside to preheat or air fryer to 400˚F.
Working on a floured surface, coat each dough piece in flour and slightly knead.
Spread the dough onto a piece of foil covered in semolina flour and stretch dough so its approximately an 8-inch square (to fit air fryer) or 9-inch circle.
Top pizza with sauce, cheese, and minced garlic. Remaining toppings will be added throughout the baking process.
When ready to bake, place foil onto preheated pizza pan or air fryer basket.
Margherita baking: Bake for 2 minutes. Add tomatoes and bake for 5 minutes. Add basil and bake for 1 more minute.
Bianca baking: Bake for 2 minutes. Add olives and bake for 6 minutes.
Pesto baking: Bake for 2 minutes. Add tomatoes and bake for 6 minutes.
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