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Pizza al tonno

Pizza al tonno with a tangy sourdough crust and melty mozzarella.
Tuna, Taggiasca olives, and sweet red onion on a rich pizzasaus base.
Golden, fragrant, and satisfying in every chewy, flavorful bite.

dinner ⏱ 1230 min 405 kcal / portion 73.0 g carbs / portion (estimated) fishglutenmilk 🔗 Original source

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Pizza al tonno
v5 · rb0e705f985 20260727Z1751 210 g pizzasaus aromatized 🌀 mix water, starter, salt; add flour ⏳ ⏱ 30 min rest dough 🌀 stretch and fold dough ⏳ ⏱ 6 h rest and repeat folding ⏳ ⏱ 12-36 h shape into balls; chill 🔥 ⏱ 1 h · ⏳ 12 h take dough out before baking; preheat oven to 250°C 🔪 slice tuna and onion, cut bell pepper rings; tear mozzarella; prep toppings press dough into 25-27 cm circles 🍽 assemble pizzas with sauce, mozzarella, tuna, peppers and olives 🔥 ⏱ 7-9 min bake pizza at 250°C Pizza al Tonno 🍕 360 ml water 100 g sourdough starter 10 g salt 500 g wheat flour 240 g tuna loin 1 piece red onion 1 piece yellow bell pepper 200 g mozzarella 4 pieces taggiasca olives without pits water, sourdough starter, salt, wheat flour until doubled pizzasaus aromatized
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Preparation steps

  1. mix water, starter, salt; add flour
  2. rest dough 30 min
  3. stretch and fold dough
  4. rest and repeat folding 6 hours
  5. shape into balls; chill 12-36 hours
  6. take dough out 1 hour before baking; preheat oven to 250°C
  7. slice tuna and onion, cut bell pepper rings; tear mozzarella; prep toppings
  8. press dough into 25-27 cm circles
  9. assemble pizzas with sauce, mozzarella, tuna, peppers and olives
  10. bake pizza at 250°C for 7-9 min

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