Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer with the dough hook attached and mix on low speed until well combined.
Add the warm water and 1 tablespoon olive oil and beat until the dough forms a ball, about 5 minutes.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 1 teaspoon olive oil.
Add the dough, cover the bowl, and allow to rise until doubled in size. This will take about 1 hour, depending on the temperature of your kitchen.
Turn the dough out onto a lightly floured surface and divide into 2 equal pieces.
Cover each with a clean kitchen towel and let rest for 10 minutes before making your pizza.
Classic Margherita Pizza:
Drain the tomatoes and reserve the liquid.
Place the tomatoes, olive oil, salt, and oregano in a food processor or blender and blend until smooth. Season to taste.
Note: Sauce will last 1 week in the refrigerator.
Select the Preheat function on the Cosori Air Fryer and press Start/Pause.
Stretch out the pizza dough into a 7-inch circle on a floured surface.
Place the pizza dough into the preheated air fryer. Brush the top with 1 tablespoon olive oil.
Set temperature to 400°F and time to 5 minutes, then press Start/Pause.
Flip the pizza dough over when the timer goes off and cook at 400°F for an additional 2 minutes.
Flip the pizza dough back over when the timer goes off and top with 2 to 3 tablespoons tomato sauce. Use the back of a spoon to spread it evenly across the surface, leaving ½-inch of space around the edge of the crust.
Break half of the mozzarella into large pieces and gently place them on top of the sauce.
Cook at 400°F for an additional 5 minutes.
Remove when the dough is golden brown and the cheese is melted.
Top with fresh basil and serve.
Homemade Pizza Dough:
1¾ cups bread flour, plus more for kneading
½ teaspoon granulated sugar
1⅛ teaspoons instant dry yeast
1 teaspoon kosher salt
¾ cup warm water (90°–110°F)
1 tablespoon plus 1 teaspoon olive oil
1 can peeled whole San Marzano tomatoes (28-ounces)