For the base
- 300g strong bread flour
- 1 tsp instant yeast (from a sachet or a tub)
- 1 tsp salt
- 1 tbsp olive oil, plus extra for drizzling
- 100ml passata
- handful fresh basil or 1 tsp dried
- 1 garlic clove, crushed
- 125g ball mozzarella, sliced
- handful grated or shaved parmesan (or vegetarian alternative)
- handful of cherry tomatoes, halved
- handful of basil leaves (optional)
- Make the foundation: Salt and yeast are then whisked into the flour in a large bowl. To create a soft, moderately moist dough, create a well, add 200 ml warm water and olive oil, and stir with a wooden spoon. Turn the dough out onto a lightly dusted surface, and knead for 5 minutes or until smooth. Place aside and cover with a tea towel. Although letting the dough rise is optional, it is not required for a thin crust.
- To prepare the sauce, combine the passata, basil, and garlic powder. Add salt and pepper to taste. Let it rest at room temperature as you start to form the base.
- Roll out the dough: Give the dough a brief knead after letting it rise, then divide it into two equal-sized balls. Roll out the dough with a rolling pin into a sizable circle that is about 25 cm diameter on a surface dusted with flour. Since the dough will rise in the oven, it must be thin. Place the rounds on two baking sheets dusted with flour.
- Top Bake: Preheat the HYSapientia air fryer oven to 230°C and spread the sauce over the bottom using the back of a spoon. Olive oil should be drizzled over the cheese and tomatoes before seasoning. Bake the crisp for 7 minutes. If using basil leaves, a bit additional olive oil should be used. For the remaining pizza, repeat the process. perature.