Slow-fermented tuna and olive pizza

Here are the ingredients you need for the dough

• 250g strong bread flour
• 150ml water
• 5g salt
• 2.5g fresh yeast

Toppings

• Wholesome tomato and onion sauce
• 2 small cans of tuna in extra virgin olive oil
• Lactose-free grated cheese
• Pitted green olives

Method

1. 1Dissolve the yeast in room-temperature water.
2. 2In a bowl, mix the flour with the salt.
3. 3Add the yeast water and knead until the dough is very smooth.
4. 4Let it rest in a covered bowl until it grows by at least 30%, then transfer it covered to the fridge for a day or even two.
5. 5Take it out of the fridge, knead gently, shape into a pizza base, and place it inside the cold, turned-off oven to rise.
6. 6Once it has doubled in volume, add the toppings: tomato sauce, low-fat cheese, well-drained flaked tuna, and olives.
7. 7Bake in an oven preheated to 250ºC, placing the pizza right on the bottom floor of the oven for 8-10 minutes, depending on your oven.