Hello! Today we made a Tuna and Sweetcorn Pizza. This is Ep 4 of the Internationally recognised Pizza’s Series.
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The Dough: 500g 00 flour; 300g water; 15g salt; 10g oil; 3g yeast. Autolyse for 30 mins; room temp until doubled in size then in fridge for proof 34 hours.
For the pizza: Dolphin friendly tuna, tinned sweetcorn, mozzarella cheese and a tomato passata sauce.
We learn from every batch of dough and pizza we make. We are not chefs – nor home culinary experts but we work hard to develop good, tasty pizzas at home for the family – our favourite meal in the world!
How easy was it to make? – 5/5 – another cold day but the oven worked well and the pizza dough was easy to stretch.
What was the taste like? – 4/5 – I’m not a big fan of these toppings on a Pizza but it did taste nice.
What was the consistency like? – 3/5 – this came out a bit too puffy and I wasn’t expecting that as I stretched the dough quite thin. There were some good air-bubbles in there though!
International Pizza Series Playlist:
We’ve made other videos making Pizza in a Uuni wood-fired oven:
Cooking pizza in a Uuni wood-pellet fired oven:
Pizzas in Italy Playlist:
Camera: Canon G7x Mark ii and iPhone 7 Plus
Music: Christmas Jazz
How to Cook Tuna & Sweetcorn Pizza in Uuni 3 Wood-fired Pizza Oven | Ep 4