Ingredients

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
For the tomato sauce
  • 100ml passata
  • handful fresh basil or 1 tsp dried
  • 1 garlic clove, crushed
For the topping
  • 125g ball mozzarella, sliced
  • handful grated or shaved parmesan (or vegetarian alternative)
  • handful of cherry tomatoes, halved
To finish
  • handful of basil leaves (optional)

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.