Ingredients
- Type 0 flour
500g500g - Room temperature water
300ml300ml - Evo oil
30g30g - Salt
10g10g - Dry brewer's yeast
4g4g - Tomato pureeto taste
- Mozzarellato taste
- Evo oilto taste
- Saltto taste
Purchasable products
Veneto Valpolicella DOP EVO Oil Slow Food 500ml
1 product1 product £ 15.83Piennolo del Vesuvio DOP Tomato Puree 700g
1 product1 product £ 7.13Mozzarella di bufala campana PDO 250 g - Jemma
1 product1 product £ 8.44
Preparation
- STEP 1 OF 9
Pour the flour, dry brewer's yeast, and water little by little into a bowl.
- STEP 2 OF 9
Add the oil and salt and knead for a few minutes.
- STEP 3 OF 9
Place the dough in a bowl covered with cling film and let it rise until doubled (about 3-4 hours).
- STEP 4 OF 9
Divide the dough into 8 parts and shape into small balls; let them rise for half an hour.
- STEP 5 OF 9
Mix the tomato puree with oil and salt.
- STEP 6 OF 9
Preheat the air fryer for 5 minutes.
- STEP 7 OF 9
Stretch the dough balls with your fingers, season with the sauce, and cook in the air fryer at 200°C for about 6 minutes.
- STEP 8 OF 9
Add the mozzarella and cook for another 2 minutes.
- STEP 9 OF 9
Alternatively, bake in the oven at 220°C for about 15 minutes, adding the mozzarella in the last few minutes.
Suggestions
Air fryer
Bowl
Cling film
General Information
More information
You can cook two mini pizzas at a time in the air fryer. Do not use baking paper.
Origin
Italia, Sicilia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 223.18 |
Carbohydrates (g) | 41.19 |
of which Sugars (g) | 1.07 |
Fat (g) | 4.15 |
of which Saturates (g) | 0.58 |
Protein (g) | 6.98 |
Fiber (g) | 1.85 |
Sale (g) | 0.47 |
- Proteins6.98g·13%
- Carbohydrates41.19g·76%
- Fats4.15g·8%
- Fibers1.85g·3%