Pizza Tuna and Zucchini

Pizza Tuna and Zucchini

Pizza Tuna and Zucchini. This pizza with a very delicate flavor, It is suitable for all tastes, adults and children. E’ one of the most requested pizza in pizzeria. Not to cover the light taste of zucchini and the same tuna, It is given to customers in most cases, bianca, without the tomato, that with its acidity should definitely to alter the flavor of this pizza. Until a few years ago, zucchini were a seasonal vegetable, so it was possible to find on the supermarket counters during the summer season. With the arrival of the market “overall”, you can buy the zucchini all year at a reasonable price. They come from warm countries, or from greenhouse crops.

Pizza Tuna and Zucchini
Pizza with tuna and zucchini

To really get this pizza, zucchini, after being washed thoroughly and dry with a cloth, They must be prepared to Julienne, or if you prefer to use another term, should be cut into thin strips.

Pizza Tuna and Zucchini

Preparing the mix:

Premise: The dough for pizza is serious business, I strongly urge you to doubt those people who pretend to be expert cooks and will go for pizza dough recipes that contain milk, beer, eggs or their other inventions. The pizza dough is only one: Flour, water, sale, yeast and extra virgin olive oil. Also I doubt those who only knead with their sourdough. Okay if you use the latter added to yeast, but not alone. The risk would be to present to your guests a product unleavened properly. If you have read my posts, you will surely be aware that the sourdough It is appreciated for its fragrance and softness only in the products that are stored for long periods (see the bread). In the case of the pizza, it is consumed hot or completely devoured in 10 minutes. So all the benefits that the yeast could make to our pizza… go to hell.

Pizza Tuna and Zucchini
Pizza with tuna and zucchini

All professional pizza makers use yeast for your dough, and many of them add yeast dough, but not in the home version that saves you weeks and weeks in the fridge, but simply by adding to the new, some balls of dough prepared the previous day.

daltronde… as I explain to prospective daily pizza makers who attend professional pizza maker courses at our school: “You would risk hundreds of thousands of Euros you spent to set up your new pizzeria, offering your customers a pizza prepared exclusively with yeast, maybe old, stored in a refrigerator, without knowing whether it will actually work properly?”

After my outburst in response to all the housewives who keep telling me that their sourdough is fantastic, back to our pizza with tuna and zucchini.

Before you start preparing the dough, you must buy the right flour for pizza. Then, after carefully reading our “Driving to the flour for pizza“, you buy the right one.

The doses and the ingredients them found here.

To obtain good results, knead the day before and let the dough rise at least 24 hours in the refrigerator.

In this previous post, you will find useful information on rising.

The drafting of the pizza. The drafting of the pizza balls should not be made with a rolling pin, by doing so you risk getting a pizza without border. If you are not an expert to roll out the pizza with your hands, I suggest reading this article that explains clearly how to roll out the pizza with your hands as an expert pizza maker.

Pizza Tuna and Zucchini
Delicious pizza with tuna and zucchini

Pizza Tuna and Zucchini

The dressing:

As I mentioned at the beginning, to be able to fully enjoy the pizza tuna and zucchini, do not use tomato.

Add a generous layer of mozzarella, the zucchini into julienne, tuna in extra virgin olive oil and bake in your oven pre-heated to 300 degrees for a few minutes.

In 3 the 4 minutes the board should be perfectly golden, then sfornatela. Add an extra virgin olive oil, a few leaves of fresh basil and serve while still hot to your guests.

I ate yesterday evening combining it with a good prosecco, but any light white is fine.

Pizza Tuna and Zucchini
Pizza with tuna and zucchini

You have tried it but did not come to perfection? No problem, It is available for those who need our course of professional pizza maker ONLINE. subscribe, You can view lessons that contain many videos and so much material to read, when you have time available. You receive a certificate and become the pizza experts.

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Silvio Cicchi Executive Chef Pizza

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