Of which 3.7 g sugars and 13.2 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 Pre-tomato pizza · Measured fat · Sheep's milk cheese and pepper
Allergens gluten, milk
Mastunicola
Lard, pecorino, pepper and basil — the oldest pizza in Naples
A home recreation of Mastunicola, often presented as the ancestor of the Neapolitan pizza with tomato. The historical topping uses strutto (lard), sheep's milk cheese, pepper and basil. This version measures the fat and applies it in small, thin patches for aroma and toasty spots, without leaving the center soggy.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water from base B01
- 4.7 g salt from base B01
- 0.3 g dry yeast from base B01
- 5 g flour, for shaping
- 16 g (½ oz) lard
- 35 g (1¼ oz) Pecorino Romano
- 5 g fresh basil
- ½ g black pepper
Method
- Heat the pizza stone or steel to 250–275 °C (480–525 °F) for 45–60 minutes. Take the lard out of the fridge so it's pliable, but don't melt it.
- Grate the Pecorino medium-fine: very fine particles dry out faster. Divide it into two portions, 25 g for the oven and 10 g for finishing.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
