I’ve been trying to refine making pizzas on a steel in my air fryer and this one turned out pretty good so I figured I’d share. 48 hour sourdough. 12 hours at room temp in bulk, balled up and into the fridge for 24 hours, and then out of the fridge for 12 for a final rise. 60% hydration, just under 3% salt, Bob’s Organic AP flour. No oil or sugar. 270 gram ball for a 12” pizza. Should have taken some undercarriage pics but forgot. Feedback is welcome!