Ingredients:

  • 180 g (1 ½ cups) Self-Raising Flour (or All-Purpose Flour + 2 tsp Baking Powder)
  • 180 g (¾ cup) Natural Greek-Style Yoghurt (full-fat is best for texture)
  • ½ tsp (3 g) Fine Sea Salt
  • 1 tbsp (15 ml) Olive Oil (plus extra for brushing)
  • 60 g (4 tbsp) High-Quality Marinara or Pizza Sauce (divided)
  • 100 g (3.5 oz) Fresh Mozzarella, drained and thinly sliced or torn into small pieces
  • 2 tbsp (10 g) Grated Parmesan Cheese
  • A pinch of Dried Oregano or Italian Seasoning
  • Fresh Basil Leaves (for garnish, optional)
  • Flaky Sea Salt and Freshly Ground Black Pepper (to taste)

Instructions:

  1. Combine Dry Ingredients: In a medium bowl, whisk together the self-raising flour and salt.
  2. Add Wet Ingredients: Create a well in the center and add the Greek yoghurt and 1 tbsp olive oil. Mix with a fork or rubber spatula until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface. Knead gently for 3-5 minutes until smooth. The dough should be soft but not sticky. Do not over-knead.
  4. Divide and Rest: Divide the dough into two equal portions. Cover and let rest on the counter for 5 minutes while preparing the toppings.
  5. Shape the Pizzas: Roll each portion into a circle or oval shape approximately 0.5 cm (¼ inch) thick. Crucially: Ensure the size fits comfortably within your air fryer basket, leaving a small gap for air circulation.
  6. Preheat: Preheat the air fryer to 180°C (350°F).
  7. Prep Basket: Line the air fryer basket with a perforated parchment liner or lightly grease the basket.
  8. First Cook (Par-Bake): Carefully place one rolled dough base into the prepared basket. Brush the surface lightly with olive oil. Cook for 3 minutes. This step prevents a soggy bottom.
  9. Add Toppings: Spread half of the pizza sauce evenly over the par-baked base, leaving a small border. Top with half of the sliced fresh mozzarella, followed by a light sprinkle of Parmesan cheese and dried oregano.
  10. Final Air Fry: Return the topped pizza to the air fryer basket. Cook at 175°C (345°F) for 4–5 minutes.
  11. Garnish and Serve: Transfer the finished pizza to a cutting board. Garnish immediately with fresh basil, flaky sea salt, and a crack of black pepper. Repeat the process for the second pizza.