Vibonese Pizza

Divide the pizza dough into two parts, leaving one slightly larger to line the bottom and sides of the pan. Roll out the first part until it's large enough to cover a tall round pan, leaving no gaps or thin areas.

Place the dough in the tall round pan and press it down against the bottom and sides, without tearing. Make sure there's enough room to seal the filling: the dough should cover the pan evenly and form a stable base.

Stuff the base with the tuna in oil, pitted black olives, and peeled tomato fillets. Garnish with basil and oregano, then season with salt and pepper. Distribute the ingredients evenly, avoiding lumps that would cause uneven cooking.

Roll out the remaining pastry and use it to completely cover the filling. Carefully fold and seal the edges of the base and the lid, pressing the pastry down so that there are no gaps. The surface should be closed and compact, with no visible overhangs.

Brush the surface of the pizza with oil and let it rise for thirty minutes in the pan. Wait until the dough appears slightly puffed up and relaxed: this rest helps it develop a softer structure before baking.

Bake in a moderate oven until the dough is cooked through. Check the surface: it should appear dry and lightly golden, while the crust should remain firm. Avoid removing the pizza while the topping is still pale or sagging.

Remove the pizza from the oven and let it cool completely before storing. This allows the filling to settle and the dough to firm up, resulting in a neater cut and a better hold of the slice.

Wrap the now cold pizza in a clean kitchen towel Clean and store in a cool, dry place. To follow the instructions, consume it preferably after a day, when the filling's flavors have blended better and the consistency has settled.