Step-by-Step Instructions

Prepare the Dough

In a large mixing bowl, combine the flour, salt, sugar, and yeast.

Slowly add the warm water and olive oil while stirring with a wooden spoon.

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

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

Prepare the Toppings

While the dough rises, prepare the tomato base by mixing the passata with oregano.

Drain the tuna and break it into smaller pieces.

Slice the cherry tomatoes in half.

Shape the Dough

Preheat your oven to 475°F (245°C). If using a pizza stone, preheat it as well.

Punch down the dough and divide it into 4 equal portions.

Roll each portion into a thin circle (about 10 inches in diameter).

Place the dough on a lightly oiled baking sheet or preheated pizza stone.

Assemble the Pizza

Spread a thin layer of the tomato passata over the dough using the back of a spoon.

Evenly distribute the mozzarella cheese over the base.

Add the cherry tomatoes and tuna.

Sprinkle the grana cheese on top and drizzle with olive oil.

Bake the Pizza

Bake in the preheated oven for 12–15 minutes or until the crust is golden and the cheese is bubbling.

Remove from the oven and let it stand for 5–10 minutes before serving.

Variations

Vegetarian Option: Omit the tuna and add sautéed mushrooms or zucchini for extra flavor.

Gluten-Free: Use a gluten-free pizza dough mix.

Lactose-Free: Substitute mozzarella and grana with dairy-free cheese alternatives.

Tips and Substitutions

For extra crispiness: Use a pizza stone and preheat it for at least 20 minutes.

Herbs: Add fresh basil leaves after baking for a burst of freshness.

Storage: Leftovers can be refrigerated and reheated in an oven at 350°F (1