Makes 1 pizza
1 hour 35 minutes total time
30 minutes active time
Intermediate, Kid Friendly
Tuna on pizza is popular in Italy, but you don’t see it here much. The tuna reminds me a bit of childhood and the sandwiches with mayo and a little onion we ate growing up. For pizza, I prefer adding the tuna after the pizza is cooked.
Cooking Note: My preference for baking pizzas at home is using 2 baking steels or stones; one in the top of the oven and one in the bottom. This most closely replicates baking in a professional oven on the hot brick oven floor. In a professional oven the pizza is cooked on the oven floor without moving for a few minutes and then gets moved to a new, hot spot to crisp the bottom. In the home oven when you start on the top steel/stone and then move to the bottom one it is as if you moved the pizza to a hot spot to crisp the bottom.
¼ cup plus 2 tablespoons all-purpose flour
2 tablespoons fine semolina flour
1 can (5-ounce) Italian oil-packed tuna fish
Fine sea salt
Freshly ground black pepper
3 tablespoons mayonnaise, optional
7 ounces (1 ¾ cups) freshly grated mozzarella cheese
3 tablespoons thinly sliced scallions, white and light green portions
3 tablespoons finely diced red onion
Pinch crushed red pepper flakes
Small wedge of parmesan cheese
One ball (9 ½ ounces, 270 grams) Tony’s Multigrain Pizza Dough
To Set Up and Preheat the Oven
Your oven can be set up with 1 pizza stone or baking steel or with 2, which is my preference.
To set up with 1 baking stone, position an oven rack in the upper third of the oven and center a baking steel or a pizza stone on the rack.
To set up with 2 baking stones, position an oven rack in the upper third of the oven and another on the bottom rung. Center a baking steel or a pizza stone on each rack.
Preheat the oven to 500˚F for 1 hour.
To Set Up the Work Surface
Put the all-purpose and semolina flours in 2 separate small bowls. These will be used for dusting the work surface and the dough. When using them, first dust with the all-purpose, then with the semolina, using 3 parts of all-purpose to 1 part semolina each time you dust.
Season the tuna with salt and pepper and mix in the mayonnaise, if using.
Have the tuna, mozzarella cheese, scallions, red onion, crushed red pepper flakes, and the Parmesan cheese measured out in separate bowls and ready to go.
To Prepare the Dough and Assemble the Pizza
Dust the work surface with the dusting flours.
Slowly, to keep the surface of the dough from tearing, remove the plastic wrap from the top of the dough (any remaining dough on the baking sheet should remain covered).
Dust the top of the dough with the dusting flours and slide a bench scraper (also called a dough cutter) under an edge of the dough. Begin to lift the dough off of the baking sheet moving the scraper slowly and lifting with the other hand until the full round of dough is on the scraper, being careful the dough does not fold under.
Gently flip the dough onto the work surface topside down and dust with the dusting flours. Flip the dough back over. Keeping the palms of your hands near the center of the dough, position your fingertips about ¾-inch in from the edge of the dough. Press the dough all the way around the edge, turning as you go, to create a thicker rim. There may be a mounded bubble in the center. Press it down and flip the dough over. Press the surface of the dough with your fingertips, avoiding the rim, and flip back over.
Continue to press with your fingertips and turn the dough, but now as you do, slide and stretch the dough, still maintaining the rim around the edge. Keep stretching and turning until the dough is about 10-inches across. At this point, you can continue to press, stretch, and turn until you reach 12-inches, but it is preferable to lift the dough from the work surface to do the final stretching.
Stretch the dough a bit more by draping it over your clenched fists and toss it just enough to move the full disc of dough around in a circle, stretching it as it moves, until it is about 12-inches across. Set the dough back on the work surface
If at any point during the pushing out and stretching process there are any holes, pinch them back together and avoid them as you continue to stretch the dough.
Dust the pizza peel with the dusting flours.
Lift the dough onto the peel. From this point on, as you work on the pizza, give it a small shake from time to time to be sure it isn’t sticking to the peel.
Sprinkle the mozzarella cheese over the dough, stopping at the rim.
To Bake the Pizza and Serve
Slide the pizza on to the top stone and bake for 3 minutes.
Lift the pizza onto the peel and rotate it 180 degrees. If using 2 stones, transfer the dough to the lower stone. If baking with 1 stone, continue baking on the top. For either method, bake for 3 minutes more.
Transfer the pizza to a cutting board and spread the tuna over the cheese. Cut the pizza into 6 wedges. Sprinkle with the scallions, red onion, and crushed red pepper flakes. Using a peeler, shave a piece of Parmesan cheese over each wedge of pizza.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
- ¼ cup plus 2 tablespoons all-purpose flour
- 2 tablespoons fine semolina flour
- 1 can (5-ounce) Italian oil-packed tuna fish
- Fine sea salt
- Freshly ground black pepper
- 3 tablespoons mayonnaise, optional
- 7 ounces (1 ¾ cups) freshly grated mozzarella cheese
- 3 tablespoons thinly sliced scallions, white and light green portions
- 3 tablespoons finely diced red onion
- Pinch crushed red pepper flakes
- Small wedge of parmesan cheese
- One ball (9 ½ ounces, 270 grams) Tony’s Multigrain Pizza Dough