Fresh tuna pizza
Ingredients
4 persons
- 800 grams of flour
- 4 deciliters water
- 72 grams fresh yeast
- 8 tablespoons olive oil
- 4 teaspoons of salt
- 4 pinches of sugar
- 800 grams fresh tuna
- 2 rode onions
- 600 gram ELVEA Pizza a Casa
- 800 grams of mozzarella
Preparation
-
1
Sprinkle the flour onto your work surface and make a well in the center. Mix in the olive oil, salt, and sugar. Dissolve the fresh yeast in the water and pour the yeast mixture into the flour.
-
2
Knead the mixture by hand until a homogeneous and smooth dough. Roll the dough into a ball, cover with a clean kitchen towel, and let rise for at least 90 minutes in a warm place or overnight in the refrigerator, covered with plastic wrap.
-
3
Roll out the dough just before baking and flatten it with your fingertips to the desired thickness. Start in the middle and work towards the edges, rotating the pizza as you go.
-
4
Top the pizza with pizza tomato base, finely chopped onion, tuna, and mozzarella, then bake in the oven. How long a pizza needs to bake depends on the heat of your oven. But it's easy to see when your pizza is ready: once the crust starts to brown and the ingredients melt. So, keep an eye on your pizza regularly.
