Neapolitan Artichoke
Tuna Pizza
Experience the authentic taste of Naples with this classic Neapolitan-style pizza, featuring a blistered crust, oil-immersed artichoke hearts, and savory tuna.
Combining tuna and artichokes is a beloved Italian tradition that balances the rich, oceanic flavor of oil-cured tuna with the earthy, tangy notes of roasted artichokes. Baked in a blistering high-temperature oven, the Neapolitan-style dough puffs into a perfectly charred, airy crust, making this simple pizza an unforgettable culinary experience.
Ingredients
- 1 Neapolitan pizza dough ball (well-proofed)
- 4 tbsp peeled red tomato sauce
- 100 g natural mozzarella cheese
- 80 g flaked tuna (marinated in artichoke oil)
- 60 g oil-immersed roasted artichoke hearts
Instructions
- 1Prepare the Ingredients
Organize all the components on the countertop: peeled red tomato sauce, oil-immersed roasted artichoke hearts, flaked tuna pre-mixed with a little artichoke oil, and cubed natural mozzarella cheese.
Tip: Keep the ingredients close at hand for a smooth and efficient assembly process. - 2Lift the Dough Ball
Carefully slide a blue spatula underneath a well-proofed round dough ball inside the white plastic proofing container, ensuring the round shape remains completely intact.
Tip: Handle the proofed dough gently so you do not deflate or deform its shape. - 3Press Out the Dough
Place the dough onto a floured marble surface and pat it flat with your fingertips, making sure to leave a raised edge untouched to form the pizza crust.
Tip: Press outward from the center to push the gas into the outer rim for a puffy crust. - 4Stretch Over Fists
Drape the flattened dough gently over your fists and stretch it outward slightly to achieve the desired thinness and diameter.
Tip: Keep your movements light and controlled to avoid tearing the center of the dough. - 5Add Tomato Sauce
Scoop peeled red tomato sauce onto the center of the stretched dough and spread it evenly in a circular motion using the bottom of a metal ladle.
Tip: Leave a clean outer border uncovered for the crust to rise and brown properly. - 6Layer with Mozzarella
Take small white cubes of natural mozzarella cheese and scatter them evenly across the layer of red tomato sauce on the pizza base.
Tip: Distribute the cheese evenly so it melts consistently across the entire surface during baking. - 7Add Tuna and Artichokes
Distribute flaked tuna and pieces of oil-immersed roasted artichoke hearts evenly over the layer of natural mozzarella cheese on the raw pizza dough.
Tip: Tuna marinated lightly in artichoke oil adds extra depth and flavor to the pizza. - 8Transfer to Pizza Peel
Slide a large perforated metal pizza peel smoothly underneath the fully topped raw pizza, ensuring its round shape remains intact before transferring it to the oven.
Tip: Make sure the peel is lightly dusted or clean so the dough slides on and off easily. - 9Bake in the Pizza Oven
Carefully slide the pizza off the metal peel into a traditional Neapolitan-style small stainless steel pizza oven heated to about 500 degrees with an active rolling flame in the back.
Tip: Baking at a very high temperature is essential for achieving a classic Neapolitan crust.
