Pizza with tuna
The Italians have called their pizza specialty so much that there are many ways of taste, I know about 70 ways and there are more, they are really real masters. Fish lovers will love this recipe, and I believe you will make it all the time. Follow recipe.
900 g of flour 00
15 g of fresh brewer's yeast
3 teaspoons sea salt
450 ml of water
2 teaspoons sugar
1/2 cup extra virgin olives
500 ml tomato sauce
3–4 cans of tuna
salt to taste
olive oil extra virgin
2 big onions
oregano if you like
mozzarella if you like
Pizza with Tuna
Dissolve brewer's yeast in a little warm water, about 10 ml. Add salt to the flour and mix. Pour water into a large bowl, add a little dissolved yeast, oil, and flour, while with the other hand start kneading. Collect the remaining flour with your hands and knead in a circular motion: mixing takes about 15 minutes until the dough reaches the right compactness.
When the dough is ready, make a loaf with your hands and lightly flour it. Cover it with a dry and clean cloth and let the dough rest until it doubles in volume. This can take up to 6 hours, depending on the internal temperature.
To speed up the time, you can put it in the oven that is turned off with the light on. When the dough has risen, knead again and make eight loaves, cover with a cloth and leave to rest until they double in volume.
Meanwhile, prepare the dressing: pour the tomato purée into a bowl and add a salt, cover, and place in the fridge.
Now roll out the loaves: to get the shape and consistency, roll it out with your hands: place the whips in the middle of the dough and knead in a circular motion so that the air moves outwards.
The edge or protrusion will be so puffy and soft. Season the pizza with tomato, cut the onion into thin bows In a bowl, grind a good piece of tuna from a can to drain off the oil. Mix the tuna with the onions, which you cut into bows, and place the mass on the pizza dough. Add the basil leaves, olives soak oil, and bake at 240 C, 10 minutes.
Note: Tuna pizza can also replace salmon, but sprinkled with mint on top is the same procedure
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