Margherita Pizza

Directions:

1. Begin by making the dough for the pizza. Place the water into a large container. Add the salt and 85g of the flour and mix together. Add the yeast and allow to dissolve completely, continuing to mix. Gradually adding the remaining flour and begin to mix until the dough comes together and is smooth and stops sticking to the sides of the bowl.
2. Dust a clean work surface with some flour. Work the dough on the floured surface, until the dough has a smooth and even texture. Form into a ball and place in an oiled bowl. Cover with a clean cloth and leave to rise, for at least 8 hours, in a warm place.
3. Set the Air Fryer Mini Oven to preheat, on the roast & pizzas setting at 230˚C. Place the baking tray in rack position 1. Allow to preheat for 10-15 minutes while assembling the pizza.
4. When the dough is ready, transfer it to a lightly floured surface. Divide it into 6 balls, weighing 230g each (if you are not using all the dough it can be stored in an airtight container, in the fridge, for several days or it can be frozen). Place a dough ball onto a floured board or a tray, that you can easily transfer the pizza from to the preheated the baking tray. Shape into a circle approximately 10” or 25cm, stretching with your hands or using rolling pin.
5. Spread a thin layer of passata or pizza sauce over the base, leaving an edge for the pizza crust. Place on cherry tomatoes and mozzarella.
6. Gently slide the pizza onto the preheated baking tray, in rack position 1. Bake for 8 minutes until the cheese has melted and the pizza is golden and crispy. Remove from the oven and scatter over the basil leaves.
7. Whilst the first pizza is cooking prepare the second base ready to cook.