Prepare the pizza dough by pouring the slightly warm water, crumbled yeast, oil and salt into the bowl of the planetary mixer. Operate on minimum speed until the yeast is completely dissolved, then gradually add the flour. Continue to knead until you have obtained a smooth and homogeneous dough, which will tend to detach from the bowl – the same process can be done by hand.

Transfer the dough to another large bowl lightly greased with oil, seal with plastic wrap and let rise for 8 hours in the oven turned off.

Now prepare the onions: peel them and slice them thinly. Transfer them to a non-stick pan and add the sugar. Add the water, stir again and turn on a medium flame. Cook for one hour stirring occasionally. Turn off the heat and keep aside.

Take the dough, place it on a floured work surface and cut it in half. Fill two 28 cm round plans well-greased with oil. Let the dough rest another hour, then bake the two pizzas at 200° C for 20 minutes.

Remove from the oven and place slices of mild Provolone Valpadana PDO on top. Bake again for 5 minutes until the cheese has completely melted. Cut the pizzas into wedges and place a teaspoon of caramelized onions and tuna fillet on each one. Drizzle with a little oil, sprinkle with thyme and serve.