Sourdough NY-ish made in my new air fryer

Finally caved and bought an air fryer two weeks ago. This is the second round of trying to make pizza in it and I’m unbelievably happy with the results so far. I usually make Neapolitan style in an Ooni Karu 16G but this is much easier for weeknight pizza. The air fryer is the Ninja flip model which is just large enough to fit a 12” pizza stone/steel. The convection fans are high up on the sides of the oven so they aren’t blocked. The dough is a 20ish hour room temp ferment sourdough. 61% hydration, 5% starter, 3% yeast. I partially baked the crust on the stone for about 4 minutes and pulled it out and topped it and then finished for another 5 minutes or so.