4 pizzas
Tonno e Cipolla
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Peeled San Marzano tomatoes, crushed by hand
- 75 g
- Tuna in olive oil, well drained
- 50 g
- Red onion, thinly sliced
- 30 g
- Extra virgin olive oil
- 6.0 g
- Dried oregano
- 0.4 g
Total dough411 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Slice the onion thinly on a mandoline and put it under the tuna so it doesn't burn.
- Drain the tuna well and lay it on in flakes, not smeared out.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Tuna and onion is one of the few combinations where mozzarella actually gets in the way. Without cheese, the tuna keeps its flavour and the onion its sweetness.
outside AVPN – a common Italian menu pizza, but not part of the Neapolitan disciplinare.
Topping order
- Tomato sauce
- Red onion
- Tuna in flakes
- Oregano
- Olive oil
Common mistakes
- Tuna in water – it turns dry and stringy in the oven.
- Onion cut too coarsely to soften in time.
- Adding mozzarella anyway, which drowns the tuna.
Tips
- Soak the onion in cold water for ten minutes if you find it too sharp.
- A squeeze of lemon after the oven makes the pizza fresher.
Variations
- With capers and olives, heading towards puttanesca.
- With mozzarella if you prefer, but cut the tuna to 40 g.
Recalculate the recipe
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Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Tonno
- Tomatoes for pizza – San Marzano and the alternatives
- Topping order – what goes on when
