Of which 6.9 g sugars and 1.9 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 No cheese · Garlic and oregano · Plant-based topping
Allergens gluten
Marinara
Tomato, garlic and oregano, no cheese
The name may suggest seafood, but the classic Marinara is tomato, garlic, oregano and olive oil. It's one of the Neapolitan benchmarks and a great way to really taste the dough. In this version, the garlic is worked into the tomato and the olive oil is split between baking and finishing to keep its aroma.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 100 g (3½ oz) peeled tomatoes, no added salt, with little juice
- 3 g garlic, peeled
- ½ g dried oregano
- 8 g extra-virgin olive oil
- 0.7 g fine salt for the tomato
Method
- Heat an ovenproof stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes, in the upper third of the oven. Use this time to prep the ingredients; the dough ball should already have been through all the B01 rests.
- Crush the tomatoes in a bowl and weigh out 100 g of pulp with little juice. It should spread with the back of a spoon without leaving a ring of water. Stir in the 0.7 g of salt.
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.
More like this
Crispy sesame ginger tofu
Golden cubes, crisp outside and tender inside, with no deep-frying.
Roasted cauliflower with tahini and pomegranate
A Middle Eastern-inspired dish, ready without dirtying the oven.
Stuffed mushrooms with goat cheese and walnuts
A quick appetizer that looks restaurant-made, ready in 22 minutes.