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Tuna pizza and tropea onion

ingredients

servings

6

Type 1 wheat flour

350 grams

Water

200 grams

Liquid sourdough starter

50 grams

Iodized salt

15 grams

Olive oil

15 grams

White sugar

10 grams

Tropea onion

100 grams

Tuna in oil

300 grams

Mozzarella, Fior di latte

400 grams

Bakery products from Italy - Calabria

Tuna pizza and tropea onion

Tuna pizza and tropea onion

with gluten with fish with lactose high in calcium source of D vitamins high in phosphorus

ready in

25 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tuna pizza and tropea onion

Roman baking tray with tuna and red onion of tropea

Tuna pizza and tropea onion step 1

step 1

Dissolve the lychee in water and add the sugar (in planetarium or bowl; I prefer to knead by hand)

Tuna pizza and tropea onion step 2

step 2

Add the flour to absorption at a time and finally put oil and salt.

Tuna pizza and tropea onion step 3

step 3

Transfer the dough onto a floury planter and give a few turns of crease. Let it rest under the bowl for half an hour and then give it a turn again repeating this operation three times (three resting and three

Tuna pizza and tropea onion step 4

step 4

After the last round of rolls put the dough into an oiled container and let it stand for 1 hour. Then transfer the dough into the fridge for at least 24 hours.

Tuna pizza and tropea onion step 5

step 5

Approx. 2h before baking remove from fridge and bring back to room temperature

Tuna pizza and tropea onion step 6

step 6

Fold the dough on the planter and widen gently with your fingers; Transfer the dough on 30x40 baking tray (I use those in blue blue iron)

Tuna pizza and tropea onion step 7

step 7

Toast with sliced ​​onion (can be raw or stewed in pan) tuna and fjordilatte

Tuna pizza and tropea onion step 8

step 8

Bake at maximum temperature at the bottom of the oven for about 10 minutes in the lower part and then 5 minutes in the middle (the time varies depending on the ovens).

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