Just perfect timing it was as I was always looking for a new pizza dough recipe to finish off the salami and cheeses I had.
Findings: I used Greek Yoghurt so my dough wasn't so wet. It takes approx 10 mins to get a smooth dough by kneading on a mixer. It is relatively easy to handle as it doesn't shrink back after rolling, thus you are able to shape.
I divide the dough into 4 portions and yield 4 6" pizza. It could be that I rolled too thinly thus I didn't get that fluffy texture but the outer crust is indeed crispy.
My family didn't think this was the best pizza dough but I think it is good enough to satisfy an immediate craving.
Always I baked this in an air fryer at 180°C at 12 - 15 mins.
Recipe source: Instagram – sherynntay and Nasi Lemak Lover
yield 4 6" round