This one surprised me... very compressed dough, and not at all waiting for all that time for the dough to stay fluffy!
BUT the outcome was still very interesting... 8 minutes in the air fryer
THE Ingredients...
- 4-hour 25C fermented dough + 12 hours slow fermented in the fridge (overnight remains)
- Tomato sauce with a mixture of pepper sauce (spicy)
- Salt QB
- Chopped garlic (on top of the tomato sauce)
- Mozzarella
- Chorizo slices
- Oregano
Air Fryer at 210 °C for 8 min