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Cover of Pizzas — 50 pizzas and 7 doughs, from Naples to Rome (Portuguese edition)

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Pizzas — 50 pizzas and 7 doughs, from Naples to Rome

The classics, the white pizzas, the sheet-pan pizzas and focaccia, adapted to the home oven.

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  • 57 recipes — two pages per recipe, plus a technique chapter
  • Macros per serving for every recipe: calories, protein, carbs, fat and fiber
  • Rico's note, Rico's tip, and common mistakes and fixes in every recipe
  • Technique chapter: flour, fermentation, the home oven and the 7 doughs
  • Italian sources cited for every recipe
  • Storage and reheating for every recipe

What's inside

7The doughs
20With tomato
18White, no tomato
8Sheet-pan, focaccia and regional
4Folded and fried

Some of the recipes

Pasta & PizzaVegetarianVegan

Neapolitan pizza dough

For a home oven

581 kcal20 g protein50 min
Pasta & PizzaVegetarianVegan

Romana tonda

Thin and crisp

470 kcal15 g protein51 min
Pasta & PizzaVegetarianVegan

Romana in teglia

Tall, airy pan pizza

352 kcal10 g protein67 min
Pasta & PizzaVegetarianVegan

Pizza alla pala

Long, airy base

331 kcal10 g protein65 min
Pasta & Pizza

Sfincione palermitano

Onion, tomato and caciocavallo

580 kcal23 g protein95 min
Pasta & Pizza

Neapolitan pizza fritta

Ricotta and salami

978 kcal38 g protein62 min
Full contents all 57 recipes, one by one

The doughs

  1. Neapolitan pizza dough
  2. Romana tonda
  3. Romana in teglia
  4. Pizza alla pala
  5. Sfincione palermitano
  6. Neapolitan pizza fritta
  7. Pinsa

With tomato

  1. Margherita
  2. Marinara
  3. Napoli
  4. Diavola
  5. Quattro stagioni
  6. Capricciosa
  7. Prosciutto e funghi
  8. Tonno e cipolla
  9. Ortolana
  10. Prosciutto, arugula and Parmesan
  11. 'Nduja and red onion
  12. Parmigiana
  13. Mediterranean
  14. Frutti di mare
  15. Burrata, cherry tomatoes and pesto
  16. Pizza cosacca
  17. Margherita con mozzarella di bufala
  18. Bismarck
  19. Pugliese
  20. Valdostana

White, no tomato

  1. Quattro formaggi
  2. Salsiccia e friarielli
  3. Mortadella, pistachio and stracciatella
  4. Potato and rosemary, no cheese
  5. Prosciutto, figs and stracciatella
  6. Gorgonzola, pear and walnuts
  7. Boscaiola
  8. Zucchini flowers and anchovies
  9. Fresh Italian sausage, potato and rosemary
  10. Artichokes, olives and provola
  11. Pesto, potato and green beans
  12. Zucchini, ricotta and lemon
  13. Radicchio, speck and smoked scamorza
  14. Smoked salmon, ricotta, capers and lemon
  15. Red onion, Taggiasca olives and stracchino
  16. Mastunicola
  17. Cacio e pepe
  18. Zucca, salsiccia e provola

Sheet-pan, focaccia and regional

  1. Focaccia barese
  2. Sardenaira
  3. Focaccia di Recco
  4. Pizza al tegamino
  5. Pizza bianca romana
  6. Schiacciata toscana
  7. Focaccia genovese
  8. Pizza rossa romana in teglia

Folded and fried

  1. Calzone
  2. Pizza di scarola
  3. Montanare
  4. Pizza chiena

No surprises: every recipe in the book is listed here. Click any of them to see, free, the full ingredient list, macros per serving, allergens and the start of the method.