Step-by-Step Guide

Step 1: Make the Dough

In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit for 5-7 minutes until it becomes foamy.

In a large mixing bowl, whisk together the flour and salt.

Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until it doubles in size.

Step 2: Prepare the Toppings

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Prepare the pomodoro sauce if making it from scratch. Otherwise, set aside the store-bought sauce.

Drain and flake the tuna, ensuring it’s not too watery.

Gather and measure out all your toppings for easy assembly.

Step 3: Assemble the Pizza

Punch down the risen dough and divide it into two equal portions. Roll one portion into a thin circle or rectangle, depending on your tray or stone.

Transfer the dough to a parchment-lined baking tray or directly onto the hot pizza stone if using.

Spread a thin, even layer of pomodoro sauce over the dough, leaving a small border for the crust.

Sprinkle shredded mozzarella cheese over the sauce.

Evenly distribute the capers and flaked tuna on top.

Add a generous handful of scaglie di provolone for added richness.

Step 4: Bake the Pizza

Bake in the preheated oven for 12-15 minutes or until the crust is golden, the cheese is melted, and the edges are crispy.

Remove from the oven and let it cool slightly before garnishing with fresh basil, if desired.

Variations and Tips

Vegetarian Option: Replace tuna with sliced artichoke hearts or sautéed mushrooms.

Gluten-Free Dough: Use a gluten-free pizza dough mix or almond flour base.

Dairy-Free: Substitute mozzarella and provolone with plant-based cheese.

Extra Flavor: Add a drizzle of olive oil or balsamic glaze before serving.