Margherita Pizza
A short home-style guide to Margherita Pizza, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Plain flour (maida)No plain flour (maida)? Use atta, sifted (the result is denser).
- Yeast (Khameer (yeast))No yeast? Use baking powder dough (not as fluffy).
- Tomato (Tamatar)No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
- CheeseNo cheese? Use skip it, or use cheese spread.
- BasilNo basil? Use fresh coriander, or dried oregano.
In the oven
- Knead maida with yeast, salt and warm water, rest 1 hour, then roll out.
- Top with tomato sauce, cheese and basil and bake until crisp.
In the air fryer (about 90 min)
- Knead maida with yeast, salt and warm water, rest 1 hour and roll into small rounds that fit the basket.
- Air fry the base at 200°C for 3 minutes, add tomato sauce, cheese and basil, and air fry 5 to 7 minutes more until crisp.
Air fryer tip: Make small pizzas that fit the basket and cook one at a time on a paper liner.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.