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Ingredients

• 1 ball Pizza Dough (about 300 g, store‑bought or homemade New York style)
• 2 tbsp Fine Semolina (for dusting the work surface)
• 200 g Steak Doner Meat (pre‑cooked, sliced thin)
• 150 g Mozzarella Cheese (shredded, preferably low‑moisture)
• 1 tbsp Olive Oil (for brushing the dough)
• 1 Egg (beaten, for egg wash (optional))
• 1 tsp Sesame Seeds (optional, for topping)

Instructions

1. Preheat Oven

   Set the oven to 220°C (upper and lower heat) and let it preheat fully.

   Time: PT10M

   Temperature: 220°C

2. Preheat Air Fryer

   Turn the air fryer on to 200°C while the oven heats.

   Time: PT5M

   Temperature: 200°C

3. Warm Doner Meat

   Place the sliced steak doner in the air fryer basket and cook for 2–3 minutes, shaking halfway through.

   Time: PT3M

   Temperature: 200°C

4. Roll Out Dough

   Lightly dust the work surface with semolina. Roll the pizza dough into a rectangle about 30 cm × 20 cm, keeping it thin but intact.

   Time: PT5M

5. Add First Cheese Layer

   Brush the rolled dough lightly with olive oil, then sprinkle a thin layer of mozzarella, leaving a 2 cm border around the edges.

   Time: PT2M

6. First Meat Layer

   Evenly spread half of the warmed doner meat over the cheese.

   Time: PT2M

7. Second Cheese & Meat Layers

   Add another mozzarella layer, then the remaining meat, and finish with a final thin cheese topping.

   Time: PT2M

8. Seal the Bomb

   Fold the dough over to enclose the filling, pinch and crimp the edges tightly, then gently roll the sealed packet into a tight log shape.

   Time: PT5M

9. Prepare for Baking

   Place the bomb seam‑side down on a parchment‑lined baking sheet. Brush the top with beaten egg (or a little oil) and sprinkle sesame seeds if desired.

   Time: PT2M

10. Bake

    Bake in the preheated oven for 8 minutes, until the crust is golden brown and the cheese is bubbling.

    Time: PT8M

    Temperature: 220°C

11. Rest & Serve

    Remove from the oven and let the bomb rest for 2 minutes before slicing with a sharp knife.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

80 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pizza Dough: Gluten‑free pizza dough
• Instead of Fine Semolina: Cornmeal
• Instead of Steak Doner Meat: Grilled chicken strips, Beef shawarma
• Instead of Mozzarella Cheese: Provolone, Cheddar
• Instead of Olive Oil: Vegetable oil
• Instead of Egg: Milk wash
• Instead of Sesame Seeds: Poppy seeds

Equipment Needed

• Rolling Pin
• Baking Sheet
• Parchment Paper
• Air Fryer
• Oven
• Sharp Knife
• Cutting Board
• Mixing Bowl

Critical Steps — Do Not Skip

• Warm the doner meat in the air fryer so the filling is hot before baking.
• Seal the dough edges tightly to prevent filling leakage.
• Bake until the crust is golden, monitoring to avoid burning.

Chef Tips from the Video

• Brush with egg wash for a glossy, restaurant‑style finish.
• Sprinkle a pinch of dried oregano on top for extra aroma.
• Use a pizza stone for an even, crispier bottom.
• Let the bomb rest 2‑3 minutes after baking; the cheese will set and be easier to slice.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; store up to 2 days.

Freezer: Wrap in foil then a freezer‑safe bag; freeze up to 1 month.

Room temperature: Do not store at room temperature; consume immediately after baking.

Make-Ahead Tips

• Pre‑cook the doner meat and keep it refrigerated; it can be reheated quickly in the air fryer.
• Assemble the bomb, wrap tightly, and refrigerate up to 24 hours before baking.
• Freeze the assembled bomb; bake from frozen adding 3–4 extra minutes.

Frequently Asked Questions