Pizza al tonno

dinner · ⏱ 1230 min · 8 portions · 73.0 g carbs / portion · allergens: fish, gluten, milk

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 210 g pizzasaus aromatized 4 pieces taggiasca olives without pits mix water, starter, salt; add flour rest dough 30 min (room temperature) stretch and fold dough rest and repeat folding 6 hours (room temperature, until doubled) shape into balls; chill 12-36 hours (refrigerator) take dough out 1 hour 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 bake pizza at 250°C for 7-9 min Pizza al tonno by Giorgia's Kitchen ⏰ 30 min until doubled · ⏰ 360 min ⏰ 21600 min pizzasaus aromatized