This Air Fryer BBQ Chicken Pizza brings restaurant-quality flavor right to your kitchen in just 25 minutes! With a perfect blend of tangy barbecue sauce, tender chicken, and melted cheese, this homemade pizza delivers a deliciously crispy crust thanks to the magic of air frying.
It’s a family-friendly meal that’s both satisfying and simple to prepare, offering a healthier twist on traditional pizza without sacrificing taste.
Ingredients for Air Fryer BBQ Chicken Pizza
- Water: 1½ cup, warmed to 110°F/43°C for optimal yeast activation
- Sugar: 2 tsp, helps feed the yeast
- Dry Yeast: 2¼ tsp, ensures proper dough rising
- All-purpose Flour: 3½ cups, creates the perfect pizza base texture
- Olive Oil: 2 tbsp, adds richness to the dough
- Salt: 2 tsp, enhances overall flavor
Step-by-Step Instructions
- Prepare Yeast Mixture: Combine warm water and yeast in a large bowl. Let it rest for 5 minutes until frothy.
- Mix Dough: Add sugar, flour, olive oil, and salt. Mix thoroughly until ingredients are well incorporated.
- Knead the Dough: Using a stand mixer with dough hook, knead for 5 minutes on medium speed. If kneading by hand, work the dough on a floured surface for 10 minutes.
- First Rise: Place dough in a lightly oiled bowl, cover with a clean towel. Let rise for 2 hours or until doubled in size.
Recipe Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 2 hours rising time)
Kneading Tips
Hey there, pizza maker! The magic of perfect pizza dough happens during kneading. If you’re using your hands, press the dough away with your palms, fold it back, and repeat. The dough is ready when it feels smooth and bounces back when you poke it gently. Don’t worry if it takes a few tries to get the technique down – that’s how we all learned!
Temperature Guide
Getting your water temperature right (110°F/43°C) is like giving your yeast a cozy blanket. Too hot will hurt the yeast, too cold won’t wake it up. No thermometer? Here’s a simple test: the water should feel warm like bath water on your wrist. When the yeast mixture gets foamy after 5 minutes, you’ll know you’ve got it right!
Storage Tips
Made extra dough? Lucky you! After the first rise, wrap portions tightly in plastic and pop them in the freezer for up to 3 months. When pizza night comes around, just move your dough to the fridge the morning before. Let it come to room temperature for about 30 minutes before shaping. Fresh dough can live in your fridge for up to 3 days in an airtight container.
Signs of Success
Your dough is on the right track when:
– It doubles in size after 2 hours
– The surface feels soft and slightly sticky
– It stretches without breaking
– Small bubbles appear under the surface
Don’t fret if your first try isn’t perfect – pizza dough is friendly and forgiving!
Homemade Air Fryer BBQ Chicken Pizza
Equipment
- Air Fryer
Ingredients
Pizza Dough
- 1 1/2 cup water warmed to 110ºF/43ºC
- 2 tsp sugar
- 2 1/4 tsp dry yeast
- 3 1/2 cups all-purpose flour
- 2 tbsp olive oil
- 2 tsp salt
Instructions
- Add to a large bowl your warm water, and yeast. Stir and mix. Allow your yeast to proof for about five minutes.
- After the five minutes, add in your sugar, flour, olive oil, and salt. Mix until fully incorporated.
- Knead with the dough hook for about five minutes on medium speed if using a stand mixer. If using your hands, transfer the dough ball to a lightly floured flat surface and knead for about 10 minutes.
- Transfer your dough ball to a lightly oiled bowl. Cover with a clean towel for 2 hours, or until doubled in size.
