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Ingredients
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Dough
Sauce
Topping
Method
Dough
- 1
Proof yeast
In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large mixing bowl, combine flour and salt. Make a well, add proofed yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 6–7 minutes.
- 4
- 5
Shape
Punch down dough, divide if making two pizzas (this recipe makes one large or two medium). Let rest 10 minutes, then roll or stretch to a 12–14 inch round on a baking sheet or pizza peel dusted with semolina or flour.
Sauce
- 6
Prepare sauce
While dough rises, mince garlic. In a small saucepan, heat 1 tablespoon olive oil over medium heat, add garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, oregano, salt, and pepper. Simmer gently 8–10 minutes to meld flavors and slightly thicken. Remove from heat and set aside to cool slightly.
Topping
- 7
Prepare onions
Peel and thinly slice the yellow onion into rings or half-moons. In a skillet, heat 1 tablespoon extra virgin olive oil over medium heat, add sliced onion and 1/2 tsp salt. Sauté 6–8 minutes until softened and beginning to caramelize. Remove from heat and let cool slightly.
- 8
Prepare tuna
Drain canned tuna well and flake with a fork into bite-sized pieces. If tuna is packed in water, gently drizzle 1 tablespoon olive oil over it to add richness (optional). Season tuna with 1/4 tsp black pepper.
- 9
Assemble pizza
Preheat oven to 500°F (260°C) with a pizza stone or an upside-down baking sheet inside for at least 30 minutes. Spread an even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the stretched dough, leaving a 1/2- to 1-inch border. Sprinkle about 1½ cups shredded mozzarella over the sauce. Distribute flaked tuna evenly over the cheese. Scatter the sautéed onions on top, then add sliced olives and capers if using. Sprinkle remaining 1/2 cup mozzarella in spots to help bind toppings.
- 10
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes until crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven; watch closely after 8 minutes.
- 11
Finish and serve
Remove pizza from oven. Sprinkle chopped fresh parsley, red pepper flakes, and remaining 1/4 tsp black pepper over the top. Let rest 2–3 minutes, drizzle with a little extra virgin olive oil if desired, slice, and serve hot.