Pizza Tonno & Cipolla
The most popular pizza and the easiest to make, yet it is the tastiest. To make pizza Margherita and any other type of pizza you need to start from an excellent base, that is the dough.
Ingredients
- 250-280g pizza dough ball (recipe for authentic Neapolitan pizza dough)
- 80g tomatoes sauce
- 80-100g fresh mozzarella (fior di latte) or buffallo mozzarelle
- 100g Tonno
- 40g Red Onion
- 3-4 large leaves of fresh basil
- 5g of extra virgin olive oil
Directions
Step 1: Stretch
Stretch out the pizza dough.
Step 2: Spread the sauce
Spread the sauce evenly throughout the pizza base using a spoon starting from the center of the pizza. Make sure to leave half an inch at the edge of the pizza without sauce to create a nice edge (“cornicione”) that will puff up in the oven.
Step 3: Add toppings
Spread the mozzarella evenly throughout the pizza and onions. A drizzle of olive oil.
Step 4: Bake
Using a wood fire or gas oven at a temperature of 430ׄ°C/806°F. Allow the pizza to bake for 20-30 seconds before turning it with a turning peel. Turn every 20-30 for about a maximum of 90 seconds.
Alternatively, in your home oven, bake on a preheated at the hottest setting for 4-8 minutes.
Step 5: Final touch
At the exit add the tonno and basil leaves.
To avoid the fresh basil to burn drizzle extra virgin olive oil on top. For other tips go to F.A.Q.
