Of which 7.2 g sugars and 10.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Tomato and basil · Well-drained mozzarella
Allergens gluten, milk
Margherita
Tomato, mozzarella and basil
The starting point for getting to know pizza: tomato with a little acidity, creamy mozzarella and the scent of basil. It's a benchmark combination in the Neapolitan tradition. Here, the assembly keeps that simplicity and the bake is adapted to a home oven.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 80 g (2¾ oz) peeled tomatoes, no added salt, with little juice
- 90 g (3¼ oz) fior di latte mozzarella, well drained
- 7 g extra-virgin olive oil
- 0.6 g fine salt for the tomato
- 2 g fresh basil
Method
- Place a pizza stone or steel in the upper third of the oven, following the manufacturer's guidance. Heat to 250–275 °C (480–525 °F) for 45–60 minutes. Leave enough space between the pizza and the heating element.
- Cut the mozzarella into 8–10 mm strips. Let them drain in a strainer in the fridge while the oven preheats, then gently pat dry. Weigh out the 90 g after draining: the liquid doesn't go on the pizza.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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