Of which 3.8 g sugars and 1.8 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.
Allergens gluten
Pizza rossa romana in teglia
Just tomato, oregano and olive oil, pan-baked, Roman style
In Rome's bakeries, pizza is sold by weight, in rectangles cut with scissors, and the two that are always there are bianca (P40) and this one: rossa. Just tomato seasoned with olive oil, oregano and salt on the tall, airy pan dough of base B03. No cheese. Eat it cold, warm, folded in half, at any hour.
Ingredients
- 451.5 g dough from base B03, already risen
- 270 g (9½ oz) canned peeled tomatoes, crushed
- 25 g (1 oz) extra-virgin olive oil
- 1½ g dried oregano
- 3 g salt for the topping
Method
- Stretch the B03 dough in the oiled pan with your fingertips, without deflating the bubbles.
- Season the tomatoes with the salt, oregano and half the olive oil.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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