1. Mix the dough
   Add to a bowl: 300 g all-purpose flour + 80 g very fine semolina + 8 g active dry yeast.
   Add 2 g oregano, then mix again.
   Add 7 g salt + 40 g olive oil.
   Add 250 ml cold water little by little until a sticky, hydrated dough forms.
   Knead (machine): low speed while adding water, then medium speed for 10 minutes.
   
   
2. Shape + proof
   Spray the board and a bowl with a little oil.
   Fold the dough into itself, seal the seam, and shape into a ball.
   Cover with plastic + an extra cover/towel.
   Proof in a closed oven with the light on for about 1½ hours, until doubled.
   
   
3. Cook the tomato sauce (reduce it hard)
   Heat a pan on medium-high with 1 Tbsp olive oil (or more).
   Add 2 crushed garlic cloves and let them get a little brown.
   Add 300 g tomato purée.
   Season with:

    

   • ¼ tsp salt
   • ¼ tsp black pepper
   • a big pinch of oregano
   • ½ tsp smoked paprika
   • ¼ tsp cumin

   Cook, stirring, until the sauce is very thick and most liquid is gone (so the pizza won’t get soggy).
   
   

4. Make the caramelized onions
   On medium-high heat, add a splash of vegetable oil to coat the pan.
   Add 250 g sliced onions + a generous pinch of salt.
   Cover and cook about 20 minutes, stirring occasionally, until soft, translucent, and sweet.
   
   
5. Prep the toppings
   Slice red + green peppers into long strips, then cut in half for bite-size pieces.
   Grate your Gouda (Moroccan-style “fromage rouge” if you can find it).
   Use tuna in oil (olive oil if possible) for maximum flavor.
   Get both black olives (flavor) and green olives (salt bomb).
   
   
6. Rest, then stretch the dough in the tray
   Oil the pizza tray well (including the sides).
   With oily hands, transfer the dough to the tray.
   Rest 20 minutes so the gluten relaxes.
   Gently spread the dough to the edges without degassing too much (keep those bubbles for a fluffy crumb).
   
   
7. Assemble (Moroccan pizza order)
   Spread the thick tomato sauce.
   Add a first layer of cheese.
   Add the tuna in oil.
   Add the caramelized onions.
   Scatter the peppers.
   Add black olives + green olives.
   Finish with a second layer of cheese.
   Drizzle a little olive oil around the edges so the crust stays tasty and doesn’t dry out.
   
   
8. Bake
   Preheat the oven to 230°C with top + bottom heat.
   Bake on the lower rack so the dough cooks faster than the toppings.
   Bake about 25 minutes, until golden, airy, and the bottom is fully cooked.

     
      Notes & Swaps

• Red wax Gouda is the nostalgic “fromage rouge” vibe — if you find it, use it.
• The sauce must be thick — watery sauce = soggy pizza.
• Onions bring the sweet balance — don’t rush them; let them go fully soft and sweet.
• Tuna in oil tastes better than tuna in water, and olive oil tuna is even better.
• If your green olives are extremely salty, rinse and dry them first.
• Want extra heat? Add a pinch of chili flakes to the sauce or scatter thin hot pepper slices on top.