Method
Step 1: Prepare the Dough
Mix the dry ingredients: In a large bowl, combine the flour, salt, sugar, and yeast.
Add wet ingredients: Slowly pour in warm water and olive oil. Mix until a sticky dough forms.
Knead: Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Let it rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
Step 2: Preheat and Prep
Preheat your oven: Set it to 475°F (250°C). Place a pizza stone or baking sheet inside to heat up.
Prepare the toppings: Drain the tuna, shred mozzarella, and gather all topping ingredients.
Step 3: Shape the Dough
Roll out the dough: Once risen, punch down the dough and roll it out on a floured surface into a 12-inch circle.
Transfer to parchment: Place the dough on a piece of parchment paper for easy handling.
Step 4: Assemble the Pizza
Spread the sauce: Evenly spread pomodoro sauce across the dough, leaving about 1 inch around the edges.
Add cheeses: Sprinkle mozzarella first, followed by dollops of stracchino.
Top with tuna: Scatter flaked tuna evenly over the cheese.
Step 5: Bake the Pizza
Bake: Carefully slide the parchment paper with the pizza onto the hot baking sheet or stone. Bake for 12-15 minutes or until the crust is golden and the cheese bubbly.
Add fresh toppings: Once baked, remove from the oven and immediately top with fresh arugula. Drizzle with olive oil.
Step 6: Serve
Let it rest: Allow the pizza to stand for 5 minutes before slicing.
Slice and enjoy: Use a pizza cutter to divide into slices. Serve hot!
Variations and Tips
Gluten-Free: Use a store-bought gluten-free pizza crust or make a gluten-free dough with rice or almond flour.
Dairy-Free: Substitute mozzarella and stracchino with dairy-free alternatives. Cashew cheese works wonderfully.
Vegetarian: Skip the tuna and add marinated artichokes or roasted bell peppers for a plant-based twist.
Extra Protein: Add anchovies or shredded chicken for more protein.
