How to make
Dissolve the crushed fresh yeast and sugar in a glass with half of the available warm water, stir and let it stand for 5 minutes. Dissolve the salt in a cup of remaining warm water and stir.
In a large bowl (or in a mixer with a dough attachments), mix the flour with the yeast (yeast + water and sugar), salt (water + salt) and oil, mix until you have a soft elastic dough that is free of lumps.
Place the pizza dough in a large bowl, lightly greased on the bottom and cover the bowl with cling film. Let the pizza dough rise for at least 2 hours in a place away from drafts.
Meanwhile, clean the onion, cut it into thin strips and stew it for 5 minutes in a pan with 1 tablespoon of oil, salt and black pepper. Strain the tuna and break it up with the tines of a fork and add the parsley.
When the pizza dough has doubled in size, divide it into 2 parts (for 2 pizzas to fit into 32 cm diameter trays) and roll out the dough with lightly greased fingers (not a rolling pin), leaving a border of about 1 and 1/2 cm high, fill with tomato, parsley, optionally mozzarella (cut into cubes), a drizzle of oil and put the pizza in the oven.
Bake the pizza for about 10 minutes at 430°F (220°C), then add the onions and tuna and bake for another 4-5 minutes. Enjoy!
Optionally, you can add mozzarella (cut into cubes). Slice the mozzarella and let it strain in a colander before using.
The pizza with tuna and tomatoes is ready.
