Preparation

Make the Dough 

1. In a large bowl, mix the flour, salt, and instant yeast. 
2. Gradually add the warm water and olive oil, stirring until a sticky dough forms. 
3. Stretch & Fold 
4. Wet your hands. 
5. Grab one side of the dough, stretch it upward, and fold it over itself. 
6. Rotate the bowl and repeat several times. 
7. Cover and prove for 3 hours, performing 2–3 sets of stretch & folds during the first 1–2 hours to build structure. 

Second Rise 

1. Drizzle olive oil into one zone of the Tri-Zone Air Fryer basket. 
2. Gently stretch the dough to fit the basket. 
3. Leave to prove for 1 hour, allowing it to relax and take shape. 
4. Dimple the dough by pressing your fingertips gently across the surface. 

Toppings 

1. Press the cherry tomato halves gently into the dimples. 
2. Scatter over the chopped rosemary and add a few whole sprigs for aroma. 
3. Drizzle generously with olive oil and finish with a pinch of flaky sea salt. 

Cook 

1. Air fry at 200°C for 15–18 minutes, until golden, risen, and cooked through. 
2. For extra crisp edges, finish with 2–3 minutes on max crisp.