Dissolve the yeast and sugar in warm water, 15 minutes. Add the dry ingredients. Kneed the dough. Add Tbs olive oil, kneed again till dough is smooth. Cover, rest and let double in size, about 30 minutes. Make two doughballs. Roll pizza dough ball on flour dusted surface, then stretch to 12” pizza size, lay on pizza stone. Prebake pizza dough at 450F degrees on top shelf of oven till you have a thin crust, about eleven minutes.

Remove prebaked crust from pizza stone when edges of crust have curled up and crust is loose from stone. Bake second pizza crust, set aside. Mist top of crusts with olive oil sprayer.

Slice the brie and apple on the mandolin. Shave the Serano ham by hand with a knife or with a deli slicer.

Lay down 8 slices of apple on top of chopped fresh basil leaf on pizza crust. Cover with 8 slices of Brie cheese, 8 slices of Serano ham, 1 chopped basil leaf, then another layer of apple, layer of brie, layer of serrano ham and basil leaf.

You can use a 12” stone floortile in your air fryer oven to use as pizza stone. Lay pizza on dry pizza stone in top of your oven. Bake serrano ham, brie cheese and apple slice pizza in 450F degree air fryer oven on pizza stone, about 11 minutes. Slice and serve while baking second pizza. Enjoy.