Fried pizza with vitello tonnato

Ingredients

• 300 g all-purpose (type 0) flour
• 200 g Manitoba flour (or all-purpose if not available)
• 5 g fresh yeast (or 2 g dry yeast)
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• Approx. 300 ml lukewarm water (adjust as needed)
• Peanut oil for frying
• 600 g veal bottom round or rump (such as “spinacino” or eye of round)
• 1 carrot
• 1 celery stalk
• 1 onion
• 1 bay leaf
• 1 sprig of rosemary
• 3 black peppercorns
• Coarse salt
• 150 g canned tuna in oil, well drained
• 2 eggs (or 180 g ready-made mayonnaise)
• 200 ml vegetable oil
• 6–8 desalted capers
• 2 anchovy fillets
• Juice of half a lemon
• A few spoonfuls of cooking broth (optional, to thin the sauce)