Pizza Tuna and Onion

Method

1. Mix the flour and yeast in a bowl. Add the water, olive oil and finally the salt.
2. Knead vigorously for 8–10 minutes into a smooth, elastic dough.
3. Shape the dough into a ball, cover and leave to rise in a warm place for 2 hours until roughly doubled. Tip: it becomes even more flavourful if it matures covered in the fridge for 24 hours instead; take it out 1 hour before baking.
4. At least 30 minutes before baking, preheat the oven with a pizza stone or an upturned baking tray at the highest setting (ideally 250 °C, top and bottom heat).
5. Roughly crush the tomatoes in a bowl with a fork and stir in the olive oil, salt and oregano. Do not cook the sauce; it cooks on the pizza.
6. Drain the mozzarella well and tear or cut it into small pieces. Drain the tuna and flake it lightly. Peel the red onion and slice it into fine rings.
7. On a little flour, press the dough out with your fingers from the centre outwards into a round of about 30 cm, leaving a slightly thicker rim. Do not use a rolling pin, or the air will escape.
8. Spread the dough with the tomato sauce, leaving the rim free. Distribute the mozzarella, tuna, and onion rings evenly on top.
9. Slide the pizza onto the hot stone or tray and bake for 8–10 minutes until the rim is golden brown and the cheese has melted. If your oven only reaches 220–230 °C, allow 12–15 minutes.
10. Finely chop the parsley leaves. Sprinkle the finished pizza with the parsley, drizzle with a little olive oil if desired and serve immediately.