Craig's Tuna Melt Pizza makes 2-14" pizzas Crust Ingredients: 4½ - 5½ cups whole-grain spelt or wheat flour 2/3 cup wheat gluten 3 tablespoons sugar 2 tablespoons yeast 1 tablespoon salt 1¾ cups water ¼ cup light-tasting olive oil Topping Ingredients: 2 cans tuna (fancy albacore) 1/4 cup real mayonnaise 1½ teaspoons Old Bay seasoning 1½ teaspoons onion powder ¾-1 teaspoon freshly ground black pepper 1½ tablespoons Batampte deli mustard 16-20oz. grated cheese (your preference) 1 lemon cut into wedges additional Old Bay seasoning for sprinkling on top

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Crust Directions:

1. Place pizza/baking stone nearer to bottom of oven and pre-heat to 500°F.
2. Put all the dry ingredients in the bowl of your KitchenAid stand mixer and mix on speed 3 using the paddle attachment.
3. While the dry ingredients are mixing combine water and oil and bring to 125°F.
4. Pour the warmed liquid into the dry ingredients all-at-once and knead on speed 2 using the dough-hook attachment.
5. Be patient and don't add anything at this time, allow the hook to combine the ingredients thoroughly, helping things along with a small spatula. After about 5 minutes of kneading, if necessary, adjust the liquid-to-dry ratio of the dough: add flour a tbsp at a time if it is sticking to the bowl, add warm water in even smaller amounts if it won't stay below the top of the dough-hook pretty much on it's own. give the dough ample time to incorporate the adjustment before continuing. Knead on speed 2 at least 5 minutes more. The dough will increasingly want to come up over the top of the hook as it gets more and more elastic, make no more adjustments, just push down with spatula and/or re-plunge hook as needed.
6. When kneading is finished, divide dough into 2 equal parts, form into balls, cover and allow to rest for 8-10 minutes. Do not coat with oil, plastic wrap, etc.
7. After dough has rested, stretch out into 14" pizza crusts and set aside, let rise 8-10 minutes.

Topping Directions:

1. While crusts are rising place 2 cans undrained fancy albacore tuna in large bowl along with mustard, mayo and seasonings, combine and break-up tuna thoroughly until mixture appears spreadable, about the consistency of cooked oatmeal, adding small amounts of mayo and/or water as needed.
2. Divide mixture in half and spread evenly over prepared crusts, thinner nearer the center to avoid sogging. This is the "sauce" so to speak.
3. Cover tuna mixture with preferred cheese(s) (i use mozzarella, parmesan, cheddar, jack) and sprinkle Old Bay over the top to taste.
4. When oven is at temperature bake directly on stone for no more than 10 minutes, keep a watchful eye on the bottom of the crust by lifting the edge up with a spatula and checking color after about 5 minutes. If the bottom is nicely browned before the top, remove from stone and place on highest rack until the top is done as well.
5. Cool slightly and cut, serve with lemon wedges and extra Old Bay for sprinkling.