Yeah I was going to suggest prebaking the crust...man, disappointing I'm sure.Ok, here’s the first (and maybe last) air fryer pizza trial.
I used their recipe for the pizza, which calls for using pre-made dough, then fitting it to the 6-inch deep-dish pizza pan they provide, topping it, and air frying it at 375F for 10-12 minutes.
Here are the results (plain cheese pizza, per their recipe):
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Well, first off, that’s over-baked, but not a tragedy. I’ve seen (and done) worse. Sometimes, crispy cheese is a good thing.
Let’s look at the bottom:
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Oh my. If you think that do not only isn’t crisp, but doesn’t even look completely done, you’d be right.
Now, the crumb:
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For the bit that’s done, it’s ok. However, for a 6-inch pizza, it’s still quite doughy and underdone in the middle.
If I play with this some more, things I’ll modify next time (or times) would include using less dough, since I usually prefer a less bready pizza (not always, but most times), pre-bake the dough a bit, or ditch the pan and bake it right on the floor of the air fryer basket, or cover it with foil for the first bake. Most likely, I’d just skip the pan altogether.
What this reminded me of more than anything, though, are those microwaveable Red Baron single-serve pizzas that come in a two-pack:
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