Of which 5.5 g sugars and 6.3 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 mozzarella · Minimal topping · Irregular hand-shaped base
Allergens gluten, milk
Pizza cosacca
Tomato, pecorino and basil
An old, essential Neapolitan pizza, halfway between the Marinara and the Margherita: tomato, grated aged cheese and basil, with no mozzarella. The simple, irregular look lets you see the dough, the tomato and the Pecorino, instead of a blanket of cheese. It uses a B01 dough ball, with the bake adapted to a home oven.
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
- 90 g (3¼ oz) unsalted peeled tomatoes
- 28 g (1 oz) Pecorino Romano
- 6 g extra-virgin olive oil
- 4 g fresh basil
- 0.4 g salt
- 0.2 g black pepper
Method
- Heat the pizza stone or steel on the top rack of the oven at 250–275 °C (480–525 °F) for 45–60 minutes. Keep the B01 dough ball covered and at the temperature given in the base recipe.
- Crush the tomatoes by hand, let them drain for 5 minutes and weigh out 90 g. Season with 0.4 g of salt and 2 g of olive oil; don't blend them completely smooth.
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.
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