Prep Time: 20 minutes (plus 1hrs proofing) • Cook Time: 20–25 m per pizza
Serves 4–6 (makes 2 pizzas)
Ingredients:
For the Dough
1 cup warm water
1 tbsp granulated sugar
1 tbsp active dry yeast
1 tbsp olive oil
2 cups all-purpose flour (plus extra for kneading)
1 tsp fine sea salt
For the Toppings(per pizza)
¼ cup pizza sauce
¾ cup shredded mozzarella cheese
Pepperoni slices, as desired
Instructions:
Proof the Yeast
Place the Glasspot on the Multi-Cooker base and set to Proof mode at 105°F (40°C). Add the water and allow it to reach temperature. Once warm, stir in the sugar and yeast. Let the mixture sit until fully foamy and developed, about 5–10 minutes.
Make the Dough
Add the flour, salt, and olive oil to the proofed yeast mixture. Stir until clumps begin to form, then knead the dough directly inside the Glasspot until a smooth, slightly tacky ball forms, about 3–5 minutes. Add flour one tablespoon at a time as needed.
First Proof
Cover the Glasspot with a damp towel and place the glass lid on top. Keep the Multi-Cooker set to Proof mode and let the dough rise until it has doubled in size, about 1 hour.
Divide and Roll Out the Dough
Turn the risen dough onto a lightly floured surface and divide it into two equal portions. Working with one portion at a time, roll the dough out thin — about ¼ inch thick — into a round or oval shape roughly sized to fit the Glasspot. Set the second portion aside while you bake the first pizza.
First Bake (Finish)
Transfer the rolled dough into the Glasspot. Put on the Magnifique AirCrisper unit and set to Bake mode. Bake for approximately 10 minutes, to allow the bottom bottom side of the dough to cook.
Flip and Top
Carefully flip the crust. Spread pizza sauce evenly over the surface, then layer with a thin base of shredded mozzarella, followed by pepperoni, and finish with the remaining mozzarella on top.
Second Bake (Finish)
Return the AirCrisper lid and continue baking on Bake mode for another 10–15 minutes, until the crust has a deep golden color and the cheese is fully melted and bubbling. Keep an eye on it in the final few minutes — it can go from golden to overdone quickly.
Repeat for the Second Pizza
Remove the finished pizza from the Glasspot using the heat-resistant gloves and let it rest for 5 minutes before slicing. Roll out the second dough portion and repeat steps 5–7.
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